"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

WALNUT/CHEDDAR STUFFED MUSHROOMS Recipe

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This recipe for WALNUT/CHEDDAR STUFFED MUSHROOMS, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PEGGY THROGMARTIN (MOM)
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18-24 large mushrooms
1/4 c. butter, melted
1/2 c. onion, chopped (can use green onion)
1 1/2 c. cheddar cheese, shredded
1/2 c. walnuts, chopped
1/2 c. parsley, chopped finely
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter

Directions:
Directions:
Remove stems and save. Clean mushroom caps with damp paper towel. Clean stems, chop and set aside.

Melt 1/4 cup butter in sauce pan and cook onion until tender with stems. Remove from heat. Stir in rest of ingredients. Spoon into caps.

Melt 2 T. butter in bottom of glass casserole dish. Lay
mushrooms on top.

Bake for 20 minutes or until thoroughly heated and cheese melts.

This can be made ahead but don't put in melted butter until right before baking.

 

 

 

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