| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra-large mushrooms, stems |
|
|
removed |
| 1 |
|
Leek |
| 1/4 |
c |
Dry-curd cottage cheese |
| 1 |
t |
Dijon mustard |
| 1 |
|
Egg white |
| 1 |
t |
Paprika |
INSTRUCTIONS
1998
Blanch the mushrooms in boiling water for about 2 minutes. Remove from
the water and drain, stem-side down, while you prepare the filling.
Remove tough green leaves from the leek. Trim the root end and slice
the leek in half lengthwise. Rinse well to remove any grit from
between the layers. Mince. In a small bowl, mix the leeks, cottage
cheese and mustard. In another small bowl, beat the egg white until
stiff peaks form. Fold into the cottage cheese mixture. Spoon the
filling into the mushroom caps. Sprinkle with paprika. Bake at 400
degrees F until the filling is set, about 20 minutes. Serves 6.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22,
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