This post is Sponsored by Fisher Nuts but my opinions are 100% my own!

Spring is here, which means that it is time to get outside and enjoy the change in weather. Nothing says springtime like fresh, new recipes for cooking and baking. Fisher Nuts is continuing to partner with Food Network Chef Alex Guarnaschelli, a recent winner on Food Network’s Iron Chef and a regular judge on Chopped, to offer you and your readers a fresh twist on spring recipes.  Using seasonal ingredients like fresh nuts and produce can help bring your recipes to life and Chef Alex has recommendations for taking your spring cuisine to a new level.

I love adding nuts to my salad and do most days.  It’s a nice boost of protein and it’s really yummy too!  I have my cousin doing the same thing now after having some salads with me.  The girls also love nuts for a snack, and since they are good for you I’m always happy to let them have some.  But I know there are so many more ways to use nuts in recipes but never really think to add them.

I looked over Alex’s recipes and when I saw this one, I knew I had to try it.  I would never think to add pecans to stuffed mushrooms but what an amazing addition!    Now I’m thinking of adding nuts to the top of lots of things I never thought to before!

Here is the recipe if you’d like to try these.  But you can check out all of Alex’s recipes using Fisher Nuts HERE.

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Stuffed White Mushrooms with Pecans

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, peeled and finely diced
• 1 teaspoon kosher salt, divided
• ⅛ teaspoon freshly ground white pepper
• 2 small cloves garlic, grated
• 40 large white mushrooms, stems removed, about 2 ½ pounds
• ¼ cup dry Vermouth
• 1 cup sour cream
• ½ cup grated Parmesan cheese
• ½ cup Parmesan cheese, grated
• ½ cup Fisher® Pecan Halves, coarsely chopped
• 1 ¼ cups fresh breadcrumbs, toasted
• 1 tablespoon balsamic vinegar

Directions

1. Heat olive oil in a large sauté pan over medium heat. Add the diced onion. Season with ½ teaspoon salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat to medium-low. Add the mushrooms. Season with remaining ½ teaspoon salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Add the sour cream, reduce heat to low and allow it the sour cream to melt. Remove 24 of the largest mushrooms from the pan, reserving sour cream mixture in pan. Arrange the mushrooms on a baking sheet and set aside.
3. Preheat oven to 350°F. Remove remaining mushrooms from pan and place them on a cutting board, allow to cool slightly and roughly chop into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs. Stir in ¼ cup of cooking liquid.
4. Fill each of the reserved mushroom halves with some of the stuffing. Don’t be afraid to press and mold the stuffing on top of each mushroom.
5. Bake in the oven 12 to 15 minutes or until hot and tops are browned. Place the mushrooms under the broiler for a minute or two to brown tops, if needed. Reheat reserved sour cream sauce and plate with stuffed mushrooms. Drizzle with Balsamic vinegar and serve immediately.

Notes: Substitute white wine for vermouth, if desired. Use lemon juice as a drizzle in place of Balsamic vinegar.

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Check out Alex on Twitter (https://twitter.com/guarnaschelli) and the Fisher Nuts Facebook page (www.facebook.com/fishernutsbrand) for more tips!

(1) Koupon Karen reader will win a Fisher Nuts Prize Pack which includes the following items:

• Trudeau Melamine Mixing Bowls (Set of 3)
• Trudeau 5-Piece Measuring Spoon Set
• Casabella Jumbo Muffin Cups
• Fisher Chef’s Naturals Sliced Almonds
• Fisher Chef’s Naturals Walnut Halves & Pieces
• Fisher Pecan Halves

To enter the giveaway, use the Giveaway Tools widget below. This is a new widget I’m trying and I hope you like it. Please let me know if you have any questions about it or problems with it! Of course Facebook is in no way associated with this giveaway!

As a reminder, comments left on Facebook or Twitter will not be included. You must follow the instructions on the widget about the proper way to enter.

Disclosure: I received a Free product for review. My opinions are 100% mine.