"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Daddy's Stuffed Mushrooms Recipe

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This recipe for Daddy's Stuffed Mushrooms, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hannah Jill Goldberg
Added: Thursday, April 26, 2007


1 Costco size container of whole mushrooms
4 stacks of Ritz crackers (HiHo will do)
4 oz. finely grated Parmesan cheese
1 oz. coarsely grated Parmesan cheese
1 medium-large onion
3-5 cloves of fresh garlic

Pulverize crackers so pieces are about 1/4" or smaller- do not
convert to cornmeal size. This is best done by crushing the
crackers while still in the wrapper being careful not to tear the
wax paper. Separate mushroom caps from the stems after
careful washing and drying. Chop mushroom stems, garlic,
and onion by hand or food processor. A liquidy pulp should be
produced. In a bowl mix this pulp with the pulverized crackers
and the fine grind Parmesan cheese. You may want to add the
crackers in spurts, because the mixture needs to come out as
a BIG ball that sticks together and has no powdery sections
but is also not wet to the touch. It should pull apart easily as a
semi-dry doughlike consistency that can be pushed into the
mushroom cap and retain its shape. Stuff all caps so that
stuffing mounds above cap about 1/2 -1". Place in paper pastry
cups and put on a cookie sheet. Tp with coursely ground
Parmesan cheese. Bake at 350-400 in preheated oven until
mushrooms are soft and slightly watery. Serve hot with white
wine for those over 21 or witih sparkling apple juice.




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