Prep 30 mins
Cook 20 mins
This is taken from the Not-Strictly Vegetarian Cookbook-- I remember someone making these and passing the recipe on to me. The secret is using real butter; I've never attempted using margarine with this recipe (you shouldn't either) ha!
- 5 tablespoons butter
- 1 lb fresh large mushroom (nice caps)
- 1 large onion, chopped
- 2 garlic cloves, pressed
- 1 cup seasoned bread crumbs
- 1 cup sour cream
- 2 tablespoons flat-leaf Italian parsley, chopped (or dried equivalent)
- 2 teaspoons dried basil (you can use fresh if you want, not advised)
- salt & fresh ground pepper
- paprika (optional)
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in microwave or in a pan on stovetop.
- Wash mushrooms well and remove stems (do not discard stems).
- Place mushroom caps on cookie sheet tops up and Liberally brush or drizzle butter on each one. (liberal brushing is better as opposed to Conservative drizzling).
- Place in oven and don't forget they're in there (check after 5 minutes or so). When golden, set aside.
- Meanwhile, chop mushroom stems and onions. (Don't process; if so, make sure mixture is coarse).
- Heat skillet with remaining 2 tablespoons butter and sautee mushroom stems, pressed garlic and onion until onion is translucent. (don't burn garlic).
- Add parsley, basil and bread crumbs.
- Mix well (should be a bit dry).
- Add sour cream and mix well.
- Turn over caps and fill with mixture; I like to sprinkle a touch of paprika over them.
- Bake in oven until done-- I'd check in 8 minutes.
These were absolutely wonderful, juicy and savory.. Needed a tad bit more seasoning (just my taste). A small bit of work but well worth it!