"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mushroom Caps (Stuffed) Recipe

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This recipe for Mushroom Caps (Stuffed), by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 8, 2005


16 large mushrooms
1/4 lb butter
3/4 cup bread crumbs
2 eggs lightly beaten
1 tablespoon chopped parsley
1 tablespoon chopped chives or minced onion
salt and pepper to taste
1/2 cup parmesan cheese

Wipe down the mushrooms with a damp cloth. Remove all of the stems from the caps and give the stems a fine chop.

Heat 2 tablespoons of butter in a skillet and add the chopped stems. Saute until soft.

In a separate bowl add the breadcrumbs, egg, parsley, onions, mushroom stems, salt and pepper.

Brush mushroom caps with the remaining melted butter and arrange in a baking dish. Fill each cap wiith the stuffing mixture and sprinkle with the parmesan cheese. Add an additional dot of butter to each cap.

Bake at 375 for 15-20 minutes. Baste with additional butter during cooking.




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