| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 3 | lb | Mushrooms; large button |
| 1 | lb | Sea legs |
| 1 | c | Heavy cream |
| 2 | c | Bread crumbs |
| 1 | bn | Chopped parsley |
| 1 | sm | Onion; diced |
| 1 | c | White wine |
| Shredded mozzarella cheese | ||
| Salt & white pepper to taste |
INSTRUCTIONS
Steam mushroom caps for 10 minutes. Chop into small pieces. Chop onion into small dice. Saut. onions, mushrooms in wine on medium-high until wine is reduced to 1/8 volume. Add sea legs, cream and cook until cream is reduced to 1/8 volume. Stir in bread crumbs, enough to make a firm stuffing. Place 1 tablespoon of stuffing in each steamed cap and top with shredded mozzarella cheese and bake at 350 degrees fro ten minutes. Call 319-391-2427 with any questions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: The half has never been told”