| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cookbook, Restaurant |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ricotta cheese |
| 1/2 |
lb |
Cream cheese |
| 1 |
|
Egg yolk |
| 1/2 |
tb |
Garlic; minced |
| 1/2 |
tb |
Dried basil |
| 1/2 |
tb |
Parsley; minced |
| 1 |
ts |
Dried oregano |
| 1/2 |
c |
Green onions; minced |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
|
Dozen mushrooms; cleaned and stems |
|
|
Removed |
| 1/4 |
c |
Butter |
| 2 |
tb |
Garlic minced |
| 1/4 |
c |
Dry sherry |
INSTRUCTIONS
1. In a large bowl, combine ricotta, cream cheese and egg yolk until well
blended. Mix in next 6 ingredients until smooth; set aside.
2. Stuff mushrooms with cheese mixture and place in a baking pan.
(Mushrooms may be refrigerated at this time.)
3. Preheat oven to 425 degrees F. In a small skillet, over medium heat,
melt butter and saute garlic for 1 minute, remove from heat and add sherry;
stir to blend. Pour sauce over mushrooms just before baking.
4. Bake mushrooms for 15 minutes or until top is bubbly and well browned.
Serve immediately.
Makes 2 dozen Winston's Restaurant, located in Friday Harbor on San Juan
Island. >From San Juan Classics Cookbook by Janice Veal and Dawn Ashback
posted mc-recipe 11/10/96
Recipe By : Winston's Restaurant, Friday Harbor, San Juan Island
Posted to MC-Recipe Digest V1 #293
Date: Sun, 10 Nov 1996 23:12:50 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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