"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Stuffed Mushrooms - Ralph & Kacoo's Recipe

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This recipe for Stuffed Mushrooms - Ralph & Kacoo's, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob McAdams
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 to 20 lg. whole mushrooms, washed and drained (remove stems)
1/2 lb. butter
1 c. chopped onion
1 lb. mushroom stems, chopped
1/2 lb. boiled shrimp, chopped
1 tsp. salt
2 tsp. pepper
2 chicken bouillon cubes, mashed
1/3 c. grated Parmesan cheese
2 c. bread crumbs
1 lb. lump crab meat, chopped
white wine & butter

Directions:
Directions:
Melt butter on low heat, add onions and saute for 5 min. Add mushroom stems, shrimp, salt, pepper and bouillon cubes. Cook for 10 min., stirring constantly. Remove skillet from heat and stir in cheese, bread crumbs, crab meat and Parmesan cheese. By then, the mixture should be warm enough to mix thoroughly by hand. Stuff drained mushrooms with stuffing. Mix equal parts of wine and melted butter. Pour on top of stuffed mushrooms and heat in oven 15 min. at 350

Personal Notes:
Personal Notes:
Bob is the husband of Emily (Hollenshead) McAdams and the son-in-law of the late Jack and Dorothy (Bellew) Hollenshead. This is a personal favorite that I make during the Christmas holidays. They are rich, but are delicious!

 

 

 

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