"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Mushroom Caps Recipe

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This recipe for Stuffed Mushroom Caps, by , is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aurelie Hebert Weaver/daughter
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Big Mushrooms
1 Lb Ground Pork
1 Lb Ground Beef
1/2 Medium Onion Chopped
1 clove garlic chopped
Salt And Pepper To Taste
1/2 Cup Mozzarella or Feta Cheese

Directions:
Directions:
Remove mushroom stems and chop the stems. Saute ground pork, ground beef, onion, and garlic clove. Salt and pepper to taste, Drain cooked meat and vegetables. Put back in the pan and cook with the chopped mushroom stems for about 19 - 15 minutes. Stuff mushroom caps. Sprinkle with cheese. Bake at 350 degrees for 15 minutes

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is a very good recipe for Aunt TaTa

 

 

 

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