Fresh Figs Stuffed with Mushrooms and Pecans
  • 1teaspoon butter
  • 1teaspoon olive oil
  • 1/3cup minced onion
  • 1/3cup minced cremini mushrooms
  • 1/3cup minced toasted pecans
  • 1/2teaspoon ground cardamomdivided
  • 1/2teaspoon ground allspicedivided
  • 3/4teaspoon ground cinnamondivided
  • 1pinch cloves
  • 1/4cup tamarind paste
  • 1cup water
  • 2 1/2tablespoons brown sugaror to taste
  • 3 tablespoons mascarpone cheese
  • 12-14 fresh figs
  1. In a medium sauté pan, heat butter and olive oil. Add onion and mushrooms and sauté until golden and tender, about 10 minutes. Add pecans and half of cardamom, allspice, and cinnamon. Add a pinch of cloves, plus salt to taste. Stir well, cooking until fragrant, about 5 minutes. Transfer to a bowl.
  2. Add remaining cardamom, allspice, and cinnamon to pan (without cleaning it), plus tamarind paste, water, and sugar. Blend well with a whisk, and bring to a gentle boil. Reduce heat and continue cooking, stirring often, until sauce becomes smooth and velvety, about 5 minutes. Whisk in mascarpone cheese until smooth and sauce is heated through. Taste and adjust seasoning with salt and more sweetener, if desired.
  3. Slice top 1/2 inch of figs almost all the way through, but still attached. Use a 1/4-teaspoon measuring spoon to dig out fig flesh; put in a bowl. Add 2 tablespoons fig flesh to mushroom mixture and mix well. Stuff figs with mixture, overfilling slightly. Place stuffed figs in pan with sauce, spooning sauce over them. Bring to a gentle boil; then reduce heat, cover, and simmer for about 15 minutes.
Recipe Notes
Nutrition Facts
Fresh Figs Stuffed with Mushrooms and Pecans
Amount Per Serving
Calories 103
% Daily Value*
Cholesterol 5mg 2%
Sodium 8mg 0%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1): 103 cal, 38% fat cal, 5g fat (2g mono, 1g poly, 1g sat), 5mg chol, 1g protein, 16g carb, 3g fiber, 8mg sodium

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