"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Dad's Grilled Stuffed Mushrooms, by Jennifer Krage Ary, is from Cooking From The Heart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jennifer Krage Ary Added: Thursday, February 19, 2009
Button mushrooms Garlic olive oil Cottage cheese Salt & pepper
Remove stems from mushrooms. Pour small amount of olive oil into mushrooms. Fill mushrooms with cottage cheese. Sprinkle with salt & pepper. Cook on grill for 5 minutes or until mushrooms are desired doneness.
For extra richness, ricotta cheese may substituted for cottage cheese. If you don't have garlic olive oil on hand, combine 1/4 cup regular olive oil with 1 pressed or minced garlic clove.
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