Monday, May 25, 2015

MUSHROOM PUFFS

3 tbsp butter
3 dozen medium-size fresh white mushrooms
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites

Preheat oven to 450 degrees.

Clean mushrooms, remove and discard the stems.

Melt the butter in a skillet; add mushroom caps and saute.

Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.

Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.

Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.

Note: This is a file photo.

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