| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Mushrooms |
|
|
Melted margarine or butter |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
tb |
Margarine or butter |
| 1 |
tb |
Flour |
| 1 |
cn |
(6-1/2 ounce) minced clams |
| 1 |
c |
Fresh bread crumbs; (2 slices) |
| 1 |
tb |
Chopped parsley |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
Preheat oven to 400 degrees F Remove and finely chop mushroom stems; set
aside. Brush caps with melted margarine. In medium skillet, cook garlic in
2 tablespoons margarine until tender. Stir in flour. Add chopped mushroom
stems and remaining ingredients except mushroom caps; mix well. Mound into
mushroom caps; place in shallow baking pan. Bake 8 to 10 minutes or until
hot. Refrigerate leftovers.
Microwave: In 1-quart glass measure, combine garlic and margarine. Cook on
100% power (high) 1 to 1-1/2 minutes or until garlic is tender. Stir in
flour then chopped mushroom stems and remaining ingredients except mushroom
caps; mix well. Mound into mushroom caps; arrange on microwave-safe plate.
Cook on 100% power (high) 5 to 6 minutes, rotating plate once.
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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