"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Brunjes & Ralph Carnesecchi
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2 8 oz. Pkgs. white mushrooms
Chopped garlic, small onion and one celery stalk.
1/3 c. Pignoli nuts per pkg. of mushrooms - lightly roasted.
1 c. ground pork.
1 or 2 c. Italian seasoned break crumbs or Panko.
Small amount grated Parmesan cheese.
5 T. Olive oil Divided. Half for mix and coating.

Directions:
Directions:
Clean mushrooms and remove stems. Save at least half of the stems and chop into small pieces. Set aside.

Scoop out the inside gills from each mushroom and discard.

In fry pan, slightly saute the garlic, onion and celery in olive oil. Do not brown.

Add ground pork to saute.

Add the seasoned bread crumbs/Panko and Parmesan cheese. Stir until coated. Add the pignoli nuts and chopped stems to the mixture and add more olive oil until mixture is slightly moist. Do not brown.

Season with salt and pepper to taste.

Stuff each mushroom cap with mixture and place on cookie sheet. If making the day before, cover with aluminum foil and refrigerate.

When ready to bake, sprinkle olive oil on each cap until moistened.

Cover with aluminum foil and bake in oven at 450 for 15 minutes. Enjoy!

Number Of Servings:
Number Of Servings:
8 or more
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe is really a big hit. Angela's grand children really love these mushrooms, but without the pork. Ralph, of course, thinks the pork, onion and cerlery make the dish.

 

 

 

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