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"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

Aunt Sandy's Stuffed Mushrooms Recipe

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This recipe for Aunt Sandy's Stuffed Mushrooms is from Beckmann Family Cookbook , 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 Stick butter
6 TBS. minced shallots
1 cup diced walnuts
16 giant mushroom caps, stems removed & chopped
1/2 Tsp. tyme
1 cup bread crumbs
Salt & pepper


Directions:
Directions:

1) Preheat oven to 350.
2) Butter a baking dish.
3) Melt butter in skillet, add shallots and sauté.
4) Add nuts and mushroom stems and cook several minutes.
5) Mix all with bread crumbs, tyme, salt & pepper.
6) Fill mushroom caps with mixture.
7) Place in baking dish, cover with foil.
8) Heat 10-12 minutes.

 

 

 

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