1 lb. med. sized mushrooms (about 12)
1 c. finely chopped pecans
3 tbsp. chopped parsley
1/4 c. soft butter
1 clove garlic, crushed
1/4 tsp. thyme
1/2 tsp. salt
Pepper to taste
1/2 c. heavy cream

Remove stems from mushrooms. Wipe mushroom caps with a damp cloth and arrange in a shallow baking dish, hollow side up. Chop the stems (there will be about 1 cup) and mix with the pecans, parsley, butter, garlic, thyme, salt, and pepper. Mix well and heap into the mushroom caps. Pour cream over the mushrooms. Cover and bake at 350 degrees for 30-45 minutes or until tender, basting once or twice with the cream in the dish. Easy. Serve hot as main dish.