| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Appetizers, Hors d’oeuv, Hot |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Milk |
| 1 |
oz |
Sherry |
| 1 |
oz |
Brandy |
| 2 |
tb |
Butter or margarine |
|
|
Mushroom caps |
| 1 |
tb |
Crushed ginger |
| 3 |
tb |
Grated cheddar cheese |
| 1 |
tb |
Mayonnaise |
| 1 |
tb |
Prepared mustard |
| 1 |
pn |
Nutmeg |
|
|
Meat; see directions |
INSTRUCTIONS
Meats are up to you. Try imitation crab, baby shrimp, bacon, lobster, tuna,
smoked salmon or marlin, or what have you, to make 1/2 pound.
Melt butter on low heat in a skillet. Stir in flour, add milk slowly,
stirring until of heavy soup consistency. Add remaining ingredients except
meat and simmer for 15 minutes, or until cheese is fully melted. Remove
mushroom stems and hollow out caps. Chop the meat finely and add to the
sauce; simmer to a sticky hamburger consistency. Mound stuffing in mushroom
caps and broil to a golden brown. Works well on the barbecue. Stuffing may
also be used as a spread for crackers.
Recipe by: Prodigy Food and Wine Board
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@excel.net> on Apr
05, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”