1 lb large fresh mushrooms
salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten
Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.
Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten
Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.
Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.
Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.
Yield: approximately 18 mushroom caps.
Yield: approximately 18 mushroom caps.
Note: I have had this so long I can't remember for sure, but I believe this is an old TOH recipe and picture.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.