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"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

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from England London Mission Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound mushrooms, medium sized
1 small onion, finely chopped
2 garlic cloves, minced
2-3 Tablespoons olive oil
1 egg beaten
1 cup seasoned bread crumbs
2 teaspoons parsley
1 1/2 teaspoons soy sauce (can use 1/2 teaspoon salt instead)
4 Tablespoons water
Directions:
Directions:
Preheat oven to 350 degrees F. Remove stems from mushrooms and set caps aside. Chop mushroom stems. Heat olive oil in a skillet and brown onions and garlic. Add mushroom stems and brown over low heat.

In a bowl, combine onion mixture with egg, bread crumbs, cheese and parsley, and mix well. Stuff mushroom caps with mixture. Place mushrooms on a baking dish. Add soy sauce (or salt) and water to the bottom of the dish. Cover with foil and bake for 10 minute. Remove foil and continue baking until golden brown.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 minutes plus 25 minutes cooking time.

 

 

 

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