| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium size fresh mushrooms |
| 6 |
tb |
Margarine |
| 1 |
c |
Onions; chopped |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Cheddar cheese; grated |
| 1/2 |
c |
Walnuts; chopped |
| 1/4 |
c |
Parsley; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Keep mushrooms cold and covered from light until ready to use to prevent
darkening. Rinse, pat dry, and remove stems. Set aside. Melt margarine in
skillet. Brush mushroom caps with margarine and place on a shallow buttered
pan. To remaining margarine in skillet add onions and chopped stems. Saute
2 minutes. Add bread crumbs, cheese, nuts, parsley, salt and pepper. Stir
lightly. Spoon into caps, piling high. Bake in a prepeated 350 degree oven
about 20 minutes. Yields about 20 mushrooms.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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