"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, by , is from Mary Beth & Steve's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Pantina
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
mushrooms
1 small onion
1-2 gloves crushed garlic
cup bread crumbs
parsley
salt and pepper
oregano
4 tbsp of Romano cheese
olive oil

Directions:
Directions:
Clean mushrooms and remove stems. Dry mushrooms on a paper towel. Chop stems.

Heat oil in a skillet add: onion, crushed garlic, and chopped stems. Cook slowly until brown.
Meanwhile: Combine bread crumbs, parsley, salt, pepper, oregano, and Romano cheese. When stem mixture is brown add to bread crumbs.
Stuff mushrooms, bake in a shallow casserole. Drizzle olive oil over the mushrooms with a teaspoon. Bake at 400 about 20 minutes. You can clean mushrooms and prepare stuffing a day in advance. Stuff the mushrooms when ready to bake them.

 

 

 

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