Blue Cheese Pecan Stuffed Mushrooms

Tomorrow is Super Bowl, and I wanted to make some type of blue cheese stuffed mushrooms as an appetizer.  I searched Pinterest, looked through five or six cookbooks, and still didn't find anything I liked, so I came up with these.
Funny, I haven't blogged in years but I wanted to save this recipe on Pinterest so here goes.  I have over fifty cookbooks, and probably that many Taste of Home and Bon Appetite magazines, but anymore my go to for food ideas is Pinterest or just a Google search.  One thing that bothers me is pages and pages of dialogue before you get to the recipe, so I'm just showing a few pics and then the recipe.
I used what I had in the fridge so some of the ingredients are a little strange.  First I knew I would need some type of bread crumbs.  I had some everything bagels, that I chopped up and toasted, in the freezer so there you go.  Feel free to use whatever type of bread crumbs you have, but these were really good.  Next I had some left over kale mix that I got at Costco, I chopped up some of it and sauteed it with the mushroom stems.  There never seems to be enough of the dressing and goodies in the mix, so I always seem to have some of greens left over.  These include broccoli, cabbage, Brussels sprouts, chicory and kale, which is a great start to a lot of dishes.  You could use any kind of greens like spinach, Swiss chard or kale instead.  So without further adieu....

Blue Cheese Pecan Stuffed Mushrooms

• 12 Large Mushrooms 
• 1 Teaspoon Olive Oil
• 1/4 Cup Pecans finely chopped
• 1/2 Cup Sweet Kale Salad Mix (greens only)
• 1/2 Cup Crumbled Blue Cheese
• 1/2 Cup "Everything Bagel" bread crumbs
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Dried Thyme
• Salt & Pepper to taste
• 2 Tablespoons melted butter

Preheat oven to 375 degrees.

Clean the mushrooms, remove and save the stems.

Heat the olive oil in a small pan.

Chop the stems.  Add the mushroom stems and greens to the pan. Add salt, pepper, garlic powder and thyme.  Saute until the stems are soft. Remove from heat and cool.

In a bowl combine the pecans, blue cheese, bread crumbs, and cooled mushroom stems & greens.

Stuff the mushroom caps and place in a greased baking dish.  Brush the tops with melted butter.

Bake for 15 minutes. Enjoy!

Printable Recipe: Blue Cheese Pecan Stuffed Mushrooms

I'd love to hear what you think of these.