"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Macadamia-Stuffed Mushrooms Recipe

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This recipe for Macadamia-Stuffed Mushrooms, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Shea
Added: Thursday, November 15, 2007


1 lb. medium mushrooms
2 tbsps. butter
1/2 cup chopped sweet onion
1 shallot, chopped
3 tbsps. chopped fresh parsley
1/2 tsp. chopped fresh rosemary
garlic powder, to taste
1/2 cup chopped macadamia nuts
1 tbsp. dry white wine
1 tsp. salt
freshly cracked pepper, to taste
1/2 cup (or more) fresh bread crumbs

Preheat oven to 425 degrees.

Remove stems from mushrooms; coarsely chop stems. Melt butter in a skillet and saute onions, shallots, mushroom stems, parsley, rosemary, and garlic powder until onions and shallots are transluscent and mushrooms are tender. Add wine, macadamia nuts, salt, and pepper. Add enough bread crumbs to bind the mixture. Stuff the mixture into the mushroom caps. Arrange on baking sheet and bake for 10 minutes.




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