"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Mushrooms 3 Recipe

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This recipe for Stuffed Mushrooms 3, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Withers
Added: Wednesday, September 13, 2006


1 lb. large mushrooms
1/2 small onion, diced
1/2 clove garlic, diced
2 tbl. butter
2 tbl. oil
1/2 tbl. parsley
1/4 c. white wine
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. fontina cheese, grated

Preheat oven to 400

Clean off mushrooms with a dry cloth - remove and chop stems.

In a saucepan - saute the mushroom stems, onion and garlic in 1 tbl. of butter and 1 tbl. oil until soft - add parsley, wine and salt and pepper - cook over low heat for 5 minutes longer. Remove from stove -add cheese and stir well - fill mushroom caps with mixture - Pour remaining oil in to baking dish arrange mushrooms stuffed side up - dot with remaining butter and bake uncovered for 15 - 20 minutes.




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