Rice-stuffed Mushrooms

Preheat your oven to 350°F (175°C). Clean the mushrooms with a damp cloth and carefully remove the stems, setting both caps and stems aside.

Finely chop the reserved mushroom stems and the onion. Coarsely chop the pecans and set aside.

In a skillet over medium heat, melt butter and sauté the chopped onion and mushroom stems until softened and lightly golden, about 4-5 minutes.

Add the cooked rice, chopped pecans, chili sauce, lemon juice, salt, and black pepper to the skillet. Stir well to combine all ingredients and cook for an additional 2 minutes until heated through.

Arrange the mushroom caps hollow-side up in a lightly buttered baking dish. Generously spoon the rice filling into each mushroom cap, mounding slightly.

Place a small pat of butter or margarine on top of each stuffed mushroom cap to add richness and prevent drying during baking.

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushroom caps are tender and the tops are lightly browned.

Remove from the oven and let rest for 2-3 minutes before serving warm as an appetizer or alongside your preferred main course.