| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 24 | md | Mushrooms, stems removed, finely chopped to be used in the following duxelles recipe |
| 1/2 | c | Duxelles, see following recipe |
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Chopped fresh herbs, i.e. parsley, tarragon, chervil, and/or chives |
| 1/2 | c | Lumb crab meat or finely chopped prosciutto or crumbled cooked bacon, optional |
| 1/2 | c | Freshly grated parmesan, asiago or crumbled feta, 1/4 cup reserved for top |
| 1 | Egg, lightly beaten | |
| 2 | tb | Olive oil or melted butter |
| Salt and freshly ground black pepper |
INSTRUCTIONS
BASIC STUFFING Preheat the oven to 400 degrees F. Arrange the mushroom caps in a single layer in a lightly greased shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Dri zzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with reserved 1/4 cup cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through. Yield: 24 hors d'oeuvres Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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