Mushrooms, Pecan Stuffed

Put oven rack in middle position and preheat oven to 400. Trim ends of mushroom stems and separate stems from caps, reserving both. Arrange caps, stem side up, in a buttered 13- by 9-inch shallow baking dish. Finely chop stems, then cook w garlic and oregano in butter in 10-inch heavy skillet over medium heat, stirring frequently until lightly browned, about 5 min. Stir in pecans, S&P, and cook, stirring frequently, 1 minute. Stir in 1/3 c cream and bring to simmer, then remove from heat. Sprinkle insides of caps w S&P, then divide filling among caps. Drizzle w remaining 2/3 c cream and bake until filling is browned and caps are tender, 30 min. Serve drizzled w pan juices.

Butter 2 T unsalted
Garlic 1 lg clove, minced
Heavy Cream 1 c
Mushrooms 24 cremini or baby bella, w stems
Nuts, Pecans 1 c finely chopped
Oregano 1.5 tsp fresh, minced