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Stuffed Mushrooms




Source of Recipe


Aunt Saunny

Oven 350°.

Figure 12 to 16 servings per pound of mushrooms.

BASIC RECIPE:
1 lb. fresh mushrooms, washed
2 small onions
1/4 cup butter or margarine
1/2 cup bread crumbs

Remove stems from mushrooms. Chop in food processor. Chop onions in
food processor. Saute in butter or margarine until soft. Process
again, until smooth. Add bread crumbs, and any other ingredients that sound
good......

Stuff mushrooms with filling. Bake for 20-30 minutes, until hot all
the way through.


BLEU CHEESE:
About 1/2 cup crumbled bleu cheese.
Add 2 Tbsps. to filling, use the rest to top.

FLORENTINE:
Add 6 oz. cream cheese and 16 oz. canned spinach (drained).
Top with 4 slices bacon, cooked and crumbled.

ITALIAN:
Add some cooked Italian sausage and spaghetti sauce.
Mozarella and parmesan in or on top, too.

SAVANNAH:
Throw in some cooked shrimp.
If they're the tiny salad shrimp, save enough to put one on top of each
mushroom.

STROGANOFF:
Add 1/2 lb. cooked and drained ground beef, 2 tsps. beef bouillion
powder, and 1/4 cup sour cream.