| 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.
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