| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Appetizers |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Mushrooms |
| 1 |
c |
Bread crumbs, Italian-style |
| 1/4 |
c |
Worcestershire Sauce |
| 1 |
|
Egg, beaten |
| 4 |
oz |
Pepperoni slices |
| 8 |
oz |
Mozzarella cheese, shredded |
| 1/2 |
c |
Chopped onions |
INSTRUCTIONS
1. Remove stems from mushroom caps; chop stems into small pieces and put
into a large bowl. Add remaining ingredients and mix together with your
hands so that the mixture sticks together. If mixture is too dry, add
another beaten egg.
2. Place mushroom caps in heavy baking pan and fill each cap with a mound
of mushroom mixture. Use leftover mixture to cover mushrooms already
stuffed.
3. Cover pan and bake at 350 for about 30 minutes or until cheese is
bubbling. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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