"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Mushroom, by Lillian Keller, is from 150 Family Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Onion Clove garlic oil salt pepper grated cheese 1 egg white bread about 2 pieces parsley
Clean mushrooms then remove stems. Chop stems, onions, and garlic. Saute in oil for 5 min. Then add salt & pepper and parm cheese. Saute 5 min longer.
Drench the bread in water and then squeeze out as much water as possible, then crumble in a bowl. Add egg and mix with fork. Add sauted mixture. Prepare baking dish with non-stick spray. Fill mushrooms then coat generously with bread crumbs. Sprinkle with oil then bake. 350 degrees for 20 minutes.
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