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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Stuffed Mushrooms with Mushroom White Wine Sauce Recipe

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This recipe for Stuffed Mushrooms with Mushroom White Wine Sauce is from Sheldon Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 lb. Large Mushrooms (stems removed and saved)
1 tbsp Lemon or Lime Juice
Onion (chopped)
Green Bell Pepper chopped)
2 Cloves Garlic (chopped)
Garlic Powder
1/4 c. Parmesan Cheese
1 c. Mozzarella Cheese (shredded)
Parsley
Seasoned bread Crumbs
1 can (6 oz) Crab Meat (drained)
Paprika
1 Egg
Directions:
Directions:
Preheat oven to 325º F

Clean mushrooms, sprinkle with lemon juice. Cut stems finely; add chopped onion, bell pepper, garlic cloves, and garlic powder and more lemon juice and saute until tender. Remove from heat, then stir in bread crumbs, parmesan cheese, parsley, crab, mozzarella cheese and egg. Mix well.

Stuff mushrooms with crab stuffing mixture and place in baking dish with small amount of water in bottom. Sprinkle tops of mushrooms with paprika.

Bake covered for 20-25 minutes, then place uncovered under broiler until browned.
 

Mushroom White Wine Sauce
Ingredients:  
Ingredients:  
1 can Cream of Mushroom soup
1 to 1 1/2 tsp Worcestershire Sauce
1/4 c. White Wine
Directions:
Directions:
Heat Mushroom soup and Worcestershire sauce stirring constantly. When hot, add white wine to desired thickness. Place stuffed mushrooms on serving plate then drizzle wine sauce over the top.
Personal Notes:
Personal Notes:
March 2, 1986
Pleasant Hill, Oregon
I made these quite often for special occasions

 

 

 

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