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Melt the butter. Place the mushroom caps on a baking sheet and brush with the melted butter. Toast the pecans until they are fragrant. Cool.
In a large skillet, saute the chopped mushroom stems in the remaining butter, until softened. Remove the skillet from the heat and add the remaining ingredients. Mix well.
Stuff the mushroom caps with the mixture and bake for 20 minutes.
By Laura from Auburndale, FL
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