Pecan-Stuffed Mushrooms

• 24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems
• 2 tablespoons unsalted butter, plus additional for buttering dish
• 1 large garlic clove, minced
• 1 1/2 teaspoons finely chopped fresh oregano
• 4 oz pecans (1 cup), finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.
3. Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.
4. Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.

cremini, unsalted butter, garlic, fresh oregano, pecans, salt, black pepper, heavy cream

Taken from www.epicurious.com/recipes/food/views/pecan-stuffed-mushrooms-235730 (may not work)