Serves: 20
Total Calories: 89

1/2 cup melted butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped pecans
1/4 cup chopped pimiento
3 cups cornbread stuffing mix
1 1/4 cups beef broth
2 eggs well beaten
20 large mushrooms

1. Preheat the oven to 350°F. Lightly greasae a large shallow baking pan and set aside.

2. Place the butter in a large skillet over medium heat. Add the onion and celery and sauté for about 5 minutes, or until the vegetables are soft.

3. Add the pecans and pimiento to the onion mixture, stirring to combine. Stir in the stuffing mix, broth, and eggs, and remove from the heat.

4. Wash the mushrooms, dry, and remove the stems. Fill the caps with the stuffing mixture, dividing it evenly among the mushrooms. Arrange the stuffed mushrooms in the prepared baking pan.

5. Pour 1/4 cup water into the bottom of the pan and bake uncovered for 20 minutes, or until the tops are lightly browned.

Nutritional Facts:

Serves: 20
Total Calories: 89
Calories from Fat: 58

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie