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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from Our 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:  
l pound whole mushrooms
1/2 pound bacon, cooked crisp
1/2 cup finely chopped fresh parsley
1/2 cup swiss cheese, diced
1/4 cup unflavored bread crumbs
juice of 1 lemon
3-4 cloves garlic, minced
1 egg, slightly beaten
mushroom scrapings
1/2 tsp. salt
1/4 tsp. pepper
1 stick butter, softened to room temperature
Directions:
Directions:
De-stem and core out mushrooms (MG uses a grapefruit spoon). SAVE SCRAPINGS.

Mix remaining ingredients, including scrapings, together in medium bowl. Fill mushroom caps; place on cookie sheet.

Bake at 350 degrees for 20 minutes.

*Note: These freeze well. MG freezes on cookie sheet, before baking, and when frozen, places them in a freezer bag.*
Personal Notes:
Personal Notes:
Mary Grace gave me this recipe several years ago. It is one of her brother Michael's favorite appetizers.

 

 

 

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