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CATEGORY CUISINE TAG YIELD
Dairy Shelf life, Shelf1 1 servings

INGREDIENTS

3 lb Mushrooms; large button
1 lb Sea legs
1 c Heavy cream
2 c Bread crumbs
1 bn Chopped parsley
1 sm Onion; diced
1 c White wine
Shredded mozzarella cheese
Salt & white pepper to taste

INSTRUCTIONS

Steam mushroom caps for 10 minutes. Chop into small pieces. Chop onion into
small dice. Saut. onions, mushrooms in wine on medium-high until wine is
reduced to 1/8 volume.
Add sea legs, cream and cook until cream is reduced to 1/8 volume.
Stir in bread crumbs, enough to make a firm stuffing.
Place 1 tablespoon of stuffing in each steamed cap and top with shredded
mozzarella cheese and bake at 350 degrees fro ten minutes.
Call 319-391-2427 with any questions.
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