Stuffed Mushrooms

"These are so good and very easy to make. Great for a cocktail party (when made with the smaller mushrooms), as an appetizer, along side a steak, chicken or roast or as a meal itself with a tossed salad. I am sorry but I just don't know how much ovlive oil I use, just enough to dampen the breadcrumbs."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Clean and stem mushrooms.
  • In a small saucepan heat chicken stock over medium heat. Add mushrooms and cover, simmer 3 minutes or until just tender.
  • Remove mushrooms and place top down, snuggly, in a low baking dish, set aside.
  • Pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. Bring to boil.
  • Meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture.
  • Pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish.
  • Broil mushrooms 4 inches from heat for about 5 minutes or until browned.
  • Transfer to serving plate pouring over any juices that collected in the baking dish.

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Reviews

  1. this was really good .thank you for posting.dee
     
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