Delcious Pecan Stuffed Mushrooms

I had a hankering for stuffed mushrooms and came up with this winner.  Some of the ingredients are specialized and I include directions where you can find them or alternatives.  I used Portobello mushrooms which are a great source of protein but you could also use this recipe for stuffing button mushrooms.  Let me know what you think!  There's an invite at the bottom of the page.

6 large Portobello mushrooms
2 large cloves garlic, coarsely chopped
1/4 cup olive oil
1/8 cup tamari
1/8 cup Ginger Fig Balsamic vinegar
1/8 cup + 1 tablespoon water
3/4 cup pecans, sunflower seeds, or almonds
1 tablespoon Rice Seasoning from Hazelwood Farms
3 organic sundried tomatoes

Topping
Slices of sweet onion
Slices of tomatoes
Mild cheddar or mozzarella cheese (organic of course)

Put all ingredients in a food processor and turn it on.  Process until everything is blended and it looks like a paste.  If you need liquid add a bit of water. 

Wash your mushrooms and remove stems.  With a spatula spread the filling on the inside of the mushroom to about 1/8 inch thick or more if you like lots of filling.  Layer slices of onion, tomato and cheese on top of filling.

Bake at 375 until the mushroom is wilted, the cheese is toasty and the filling melts a bit or for about 15-20 minutes.  Serve hot with salad, pasta salad or grain dish. MMMMM.