Stuffed mushrooms
Source of Recipe
Aunt Saunny
24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 cup sliced green onions (2)
1 clove garlic, minced
1/4 cup butter or margarine
2/3 cup fine dry bread crumbs
1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue
cheese (2 ounces)
1. Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough
stems to make 1 cup.
2. In a medium saucepan cook the chopped stems, green onions, and
garlic in butter until tender. Stir in bread crumbs and cheese. Spoon
crumb mixture into mushroom caps. Arrange stuffed mushrooms in a
15x10x1-inch baking pan. Bake in a 425 oven 8 to 10 minutes or until
heated through.
Prosciutto-stuffed mushrooms: Prepare as above, except omit shredded
cheese. Stir 1/3 cup chopped prosciutto, 1/4 cup shredded Provolone
cheese, and 1/2 teaspoon dried Italian seasoning, crushed, into the
crumb mixture.
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