This is a print preview of "Cathe's Stuffed Mushrooms" recipe.

Cathe's Stuffed Mushrooms Recipe
by Global Cookbook

Cathe's Stuffed Mushrooms
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  Servings: 1

Ingredients

  • 1/2 lb Mushrooms (w/ big caps)
  • 1 med Onion, minced finely
  • 1/2 c. Clam juice
  • 3 Tbsp. Sauterne wine
  • 1/4 c. Bread crumbs
  • 3 Tbsp. Butter
  • 1/2 c. Half and half
  • 3 Tbsp. Parmesan cheese

Directions

  1. Pop stems out of shrooms (do not tear c.). Cut stems up finely. Saute/fry shrooms and onions in butter (or possibly extra virgin olive oil) slowly, over medium-low heat, till limp; be careful not to let mix burn.
  2. Add in clam juice and wine; cook slowly till most of the liquid has evaporated. Add in bread crumbs to shroom mix in pan; mix well. Should be quite dry.
  3. Add in half and half till mix has a good texture, like slightly dampish clay for hand-building pottery. Add in parmesan.
  4. Fill mushroom caps with mix (will have to mound). Bake in toaster oven at 250 degrees F. till mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste.
  5. Do not cut mushrooms too finely.
  6. Try adding crumbled bacon to mix.