"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mushroom Caps Recipe

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This recipe for Mushroom Caps, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Sheasgreen
Added: Friday, January 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
25 - 30 medium mushrooms - suitable for stuffing
1/2 cup Camembert or Brie, diced (including rind)
1 cup almond pieces, finely chopped
4 - 6 strips of bacon, cooked crisp and crumbled
1/4 cup chopped green onion
1 clove garlic, minced
1 cup dried bread crumbs - finely crumbled
2 Tbsp fresh parsley, chopped fine
2 - 3 Tbsp butter, melted

Directions:
Directions:
Preheat oven to 400 degrees F.
Trim the stems of the mushrooms level with the gills. Chop stems finely and place in bowl.
Add cheese, almonds, garlic, bacon, green onion, bread crumbs, parsley.
Melt butter and add to mixture. Mix well.
Place mushrooms, (stem side up) in a large shallow, oven-proof dish. Put a spoonful of the mixture on top of each mushroom. Bake for 8 - 10 minutes or until just tender.

Note: Clean mushrooms just before use. Do not immerse in water or they will become soggy. Rinse quickly under running water and dry well with paper towel.

Personal Notes:
Personal Notes:
This is a recipe Michael makes for any get together that requires an appetizer and he gets rave reviews every time.

 

 

 

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