"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

Herbed Stuffed Broiled Mushrooms Recipe

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This recipe for Herbed Stuffed Broiled Mushrooms, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, May 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound good-sized fine mushrooms washed and patted dry
5 tablespoons butter (I use half olive oil and butter)
1 small onion, skinned
1/2 cup fine breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon or thyme
1/4 teaspoon salt
A few grains cayenne pepper
3 or 4 tablespoons grated cheese

Directions:
Directions:
Once mushrooms are clean and dry, separate the mushroom stems from the caps. Chop the stems fine and set aside. Using 2 tablespoons butter (I use olive oil) either saute’ the caps lightly or brush them and broil them lightly.
Chop the onion fine, mix with mushroom stems and saute’ in remaining butter or olive oil. Add the remaining ingredients, except for cheese, and cook through.
Press the stuffing into the mushroom caps firmly, sprinkle with grated cheese and set aside until ready to broil. Just before serving, tuck the stuffed mushrooms under the broiler to melt the cheese and heat through.

Number Of Servings:
Number Of Servings:
About 20
Preparation Time:
Preparation Time:
About 1 hour
Personal Notes:
Personal Notes:
Variations: There are many alternate possibilities for this mushroom stuffing. The herbs can be adjusted in both amount and content; 1 or 2 teaspoons of sherry or other spirits can be added; ¼ cup finely chopped pecans or other nuts, or perhaps water chestnuts, can be tried – and other variations of your own concoction.

 

 

 

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