CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Cklive10 |
1 |
servings |
INGREDIENTS
1 |
lb |
Mushrooms |
3/4 |
|
Stick unsalted butter; (6 tablespoons) |
1/2 |
c |
Walnuts |
1/2 |
c |
Fresh parsley leaves |
1 |
|
Onion |
1 |
c |
Coarsely grated sharp Cheddar; (about 4 ounces) |
1/2 |
c |
Fine fresh bread crumbs |
1/4 |
ts |
Salt; or to taste |
INSTRUCTIONS
Preheat oven to 350 degrees.
Remove stems from mushrooms and chop stems. Melt butter. With a pastry
brush gently brush mushroom caps all over with some melted butter.
Arrange caps, stemmed sides up, on a large baking sheet.
Lightly toast walnuts and finely chop. Finely chop parsley. Finely
chop onion and in a large heavy skillet saute with chopped stems in
remaining butter over moderately high heat until mixture is softened.
Remove skillet from heat and stir in remaining ingredients. Divide
mixture among mushroom caps, mounding it slightly. Mushrooms may be
stuffed 4 hours ahead and chilled, covered.
Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
Yield: about 25
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9255
Converted by MM_Buster v2.0l.
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