"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stuffed Mushrooms Recipe

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

Ed and Nancy L. Hixon
Added: Sunday, February 4, 2007


8-10 medium mushrooms (firm, closed caps)
1 tbs butter
2 tbs minced onion or green onion
¼ tbs Worcestershire sauce
¼ c. soft bread crumbs
¼ c. shredded sharp cheddar cheese
2 tbs water
salt & pepper to taste

Preheat oven to 350º F
Wash fungus quickly under running water; drain on paper towels.
Pull stems from ‘shrooms and chop finely.
Melt butter in skillet over med-low heat.
Add chopped stems and onion.
Sauté ‘til tender.
Stir in Worcestershire sauce, bread crumbs, cheese, salt and pepper.
Sprinkle salt over mushroom caps, and fill with sautéed mixture, mounding over the top.

At this point, you may cover and refrigerate mushrooms up to 24 hours.
Before serving, put 2 tbs water in shallow dish and arrange stuffed mushrooms in dish.
Bake at 350º F about 20min, serve hot.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Ed likes to triple amount of cheese to make it more cheesy and less bread-crumby.




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