| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cookbook, Restaurant | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | Ricotta cheese |
| 1/2 | lb | Cream cheese |
| 1 | Egg yolk | |
| 1/2 | tb | Garlic; minced |
| 1/2 | tb | Dried basil |
| 1/2 | tb | Parsley; minced |
| 1 | ts | Dried oregano |
| 1/2 | c | Green onions; minced |
| 1/2 | ts | Freshly ground pepper |
| 2 | Dozen mushrooms; cleaned and stems | |
| Removed | ||
| 1/4 | c | Butter |
| 2 | tb | Garlic minced |
| 1/4 | c | Dry sherry |
INSTRUCTIONS
1. In a large bowl, combine ricotta, cream cheese and egg yolk until well blended. Mix in next 6 ingredients until smooth; set aside. 2. Stuff mushrooms with cheese mixture and place in a baking pan. (Mushrooms may be refrigerated at this time.) 3. Preheat oven to 425 degrees F. In a small skillet, over medium heat, melt butter and saute garlic for 1 minute, remove from heat and add sherry; stir to blend. Pour sauce over mushrooms just before baking. 4. Bake mushrooms for 15 minutes or until top is bubbly and well browned. Serve immediately. Makes 2 dozen Winston's Restaurant, located in Friday Harbor on San Juan Island. >From San Juan Classics Cookbook by Janice Veal and Dawn Ashback posted mc-recipe 11/10/96 Recipe By : Winston's Restaurant, Friday Harbor, San Juan Island Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:12:50 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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