| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms; Medium Size |
| 1/4 | c | Green Onions; Chopped |
| 1 | Clove Garlic; Finely Chopped | |
| 1/4 | c | Margarine |
| 1/2 | c | Dry Bread Crumbs |
| 1/4 | c | Parmesan Cheese; Grated |
| 2 | tb | Parsley; Chopped |
| 1/2 | ts | Dried Basil Leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Margarine |
INSTRUCTIONS
1. Heat oven to 350 degrees. 2. Remove stems from mushrooms and finely chop stems. 3. Cook and stir mushroom stems, onions and garlic in 1/4 cup of margarine over medium heat for 5 minutes until tender; remove from heat. 4. Stir in remaining ingredients except 1 tablespoon margarine. 5. Heat 1 tablespoon margarine in shallow baking pan in oven until melted. 6. Fill mushroom caps with bread crumb mixture. 7. Place mushrooms, filled sides up , in pan. 8. Bake uncovered, for 15 minutes. 9. Serve hot. Yields: 3 dozen appetizers. Recipe by: Anita Pace (First Prize Winner) Posted to recipelu-digest Volume 01 Number 401 by "Diane. Geary" <diane@keyway.net> on Dec 25, 1997
A Message from our Provider:
“Forbidden fruits create many jams”