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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eleanor's Stuffed Mushrooms Recipe

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This recipe for Eleanor's Stuffed Mushrooms is from The Cappella Family Cookbook Volume 2, 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 Pound of Mushrooms - Stems removed. Chop stems fine.
1/2 Cup Margarine or butter
1 Small onion chopped fine
4 T Bread Crumbs
1 T Mayonnaise
1 Tsp. Salt
1/4 Tsp. Pepper
1 Small can deviled ham or crab meat (she always used crab meat)
Slices of Provolone
Directions:
Directions:
Place stems, onions, 2 T butter or margarine, salt and pepper in a small skillet. Saute 15 minutes. Allow to cool. Add bread crumbs, mayo, and crab meat. Mix well.
Melt the rest of the margarine or butter. Dip each cap into butter and place on a cookie sheet. Be sure to shake off excess butter. Fill each mushroom cap with the chopped mushroom/onion/crab mixture. Cut provolone into small squares that will fit on top of mushrooms.
Bake at 350º for 15 minutes.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For many years, after opening Christmas presents, my mom, Marilyn and I would be starting on her Christmas party menu items. This was always one of the first appetizers we made that day! Yum.

 

 

 

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