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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from Kehoe Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Socha


3 cartoons of button mushrooms
stick of butter
Extra virgin olive oil (EVOO)
1 tbsp Marsala wine (optional, but a personal favorite for this cook)
Bread crumbs and parm cheese. The crumbs are used for binding the mixture and the parm for the flavor. I use more parm then bread crumbs.

Wipe mushrooms clean with slightly damp cloth (never wash mushrooms as they will absorb the water and make finished product too watery to enjoy)

Remove stems and save for the mushroom stuffing mix
Place clean mushroom caps on cookie sheet
Cut up the stems and add to frying pan along with butter and EVOO (mixture needs to be loose enough so the breadcrumbs and parm cheese are needed to bind)
Cook at med to med high heat for a few minutes
Add Marsala wine and parm cheese (should still be soupy enough that bread crumbs are needed)
Add stuffing to each mushroom

Place in a 350 oven for 30-35 minutes.

Personal Notes:
Personal Notes:
This recipe is a little different from our mom's. Mom's were just as yummy and here's the Ann Byrne Kehoe Davidson's recipe.

Mushroom caps, prep the same but throw out the stems
Add about a quarter of a tab of butter to each mushroom
Place good size pinch of parm cheese to fill cap

Cook till tender at 350 for about 30-35 minutes




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