• 12 large button mushrooms (remove the stems)

Cranberries:

• 1/2 cup cranberries
• 1/4 cup water
• 1/8 cup THM Gentle Sweet
• 1/4 tsp orange zest

Place all ingredients in a saucepan and cook until the cranberries pop. Set aside 3 tablespoons of the juice before it sets entirely (to be used in the stuffing). Continue to cook the rest until it reduces and becomes thick. Set aside.

Stuffing:

• 6 Tbsp. cream cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. thyme
• pinch of crushed rosemary
• pinch of crushed parsley
• dash of pepper
• dash of mineral salt
• 3 Tbsp. of the cranberry juice from the above recipe

Mix all together. Set aside.

Glaze:

• 1/4 cup pecans, chopped small
• 2 Tbsp. honey, maple syrup or Gentle Sweet
• 1 Tbsp. butter, melted

Mix altogether. Set aside.

Assemble the mushrooms: Stuff the mushrooms with the stuffing. Put a small amount of the cranberries on top and top with the pecan glaze. Set on a cookie sheet. Bake at 375° for 15-20 minutes (just until the mushrooms are tender).

enJOY!