Mushrooms Stuffed with Brie and Pecans

Source: Renee Ascher
adapted by

1 large package mushrooms (I used cremini)
1 wedge of Brie cheese, remove rind
1/4 cup pecans, chopped
1/4 cup fresh breadcrumbs salt and pepper

Preheat oven to 400° F.

Clean mushrooms and remove stems. Put the caps and the stems in pan and bake for about ten minutes. In the meantime, put the pecans, stems, brie and breadcrumbs on a cutting board and chop it all together until it gets kind of crumbly. Take the caps out of the oven after about ten minutes. Pour any juices from the caps into the mixture. Stir it all together and stuff the caps with the stuffing, mound it on top and place the stuffed mushrooms on the baking sheet. Bake for another 10 - 15 minutes, until the mushrooms are golden brown. Serve.