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Stuffed Mushrooms

These are best baked right before serving. You can make the filling and stuff the mushrooms in advance and then finish at the last minute.





List of Ingredients



• 1 pound large mushrooms
  
• 1 bunch green onions, finely chopped
  
• 1/2 stick butter
  
• 2 tablespoons flour
  
• Salt and pepper
  
• 1/2 cup wine (or milk)
  
• 1/4 cup Feta cheese (opt.)
  
• Addition butter, melted
  
• Pinch cayenne (opt.)
  






Instructions



1. Clean mushrooms by quickly rinsing and wiping with a damp paper towel. Remove and chop stems. Arrange caps on baking sheet.
   
2. Saute mushroom stems and green onions in butter. Sprinkle with flour, salt and pepper. Cook about five minutes over medium heat. Stir in wine. Heat briefly. Stir in feta cheese, if using. Simmer 2-3 minutes. Adjust seasonings.
   
3. Spoon mixture into mushroom caps. Drizzle with additional melted butter. Bake @ 350 for 15 minutes.
   






Final Comments


This is also a good side dish for steak. Allow 2-3 mushrooms per person.

Variations:

--Add frozen chopped spinach, thawed and well-drained.
--Add cooked broccoli, chopped coarsely
--Add 1 can crabmeat to cooked filling before stuffing mushroom caps
--Chop all of the mushrooms, increase remaining ingredients and cook as above. Serve on toast triangles topped with shredded cheddar cheese. Bake at 350 until cheese melts