"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheddar Cheese Mushrooms Recipe

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This recipe for Cheddar Cheese Mushrooms, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Goodman, Data Specialist Thoracic Oncology
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
- 1 pound mushrooms
- 3/4 stick (6 tablespoons) butter (unsalted)
- 1/2 cup walnuts
- 1/2 cup parsley leaves (fresh)
- 1 onion
- 1 cup sharp Cheddar* (coarsely grated)
- 1/2 cup fine fresh bread crumbs
- 1/4 teaspoon salt (or to taste)

Directions:
Directions:
First, preheat your oven to 350 degrees F.
Next, cut off and chop up the stems from the mushrooms and set aside.
Then, melt the butter and with a pastry brush, gently brush the butter over the tops of the mushroom caps. You can then arrange the caps, with the cut stemmed sides up, on a large baking sheet.
Next you need to lightly toast the walnuts. When they have cooled, finely chop the nuts and then chop up the parsley and onion.
In a large skillet, sauté the chopped stems in the remaining butter over a moderately high heat until the stems have softened.
Next, remove the skillet from the heat and stir in the remaining ingredients. Once the mixture has been thoroughly stirred, divide it among all the mushroom caps, making a small mound in each cap.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
The best part of this recipe is it can all be done ahead of time. You can have all the ingredients ready to go and then once the caps have been stuffed, you can store them for up to 4 hours before you serve them.
Before serving, take out the Cheddar Cheese Mushrooms if you have chilled them in advance, and bake them in the middle of the oven for approximately 20 minutes. Serve these delicious tidbits warm.

 

 

 

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