APPETIZER-STUFFED MUSHROOMS

By Sharon T

Ingredients

• APPETIZER-STUFFED MUSHROOMS
• 1 1 1/2” 1 DOZ. MUSHROOMS (1 1/2” DIA.)
• 1 1 1 TB BUTTER
• 3 3 3 SLICES BACON
• 1/2 1/2 1/2 MED ONION (FINELY CHOPPED)
• 1 1 1 TB DRY SHERRY
• 1/4 1/4 1/4 C SHREDDED MONZARELLA
• 2 2 2 TB GRATED PARMESAN
• 1 1 DOZEN.
• MENU’S FROM THE PACIFIC NW COOKBOOK

Preparation

Step 1

APPETIZER-STUFFED MUSHROOMS

1 DOZ. MUSHROOMS (1 ½” DIA.)
1 TB BUTTER
3 SLICES BACON
½ MED ONION (FINELY CHOPPED)
1 TB DRY SHERRY
¼ C SHREDDED MONZARELLA
2 TB GRATED PARMESAN

SNAP OUT STEMS AND FINELY CHOP. TURN MUSHROOM CAPS OVER IN MELTED BUTTER IN FRY PAN. ARRANGE IN BAKING PAN. FRY BACON AND REMOVE FROM PAN LEAVING 1 TB DRIPPINGS. CHOP BACON. RETURN TO PAN WITH ONION, STEMS, AND SHERRY—COOKING UNTIL LIQUID HAS EVAPORATED. REMOVE FROM HEAT. STIR IN MONZARELLA AND 1 TB PARMESAN. MOUND ON CAPS. SPRINKLE WITH REMAINING PARMESAN. COVER AND CHILL, AS LONG AS 24 HOURS. BAKE AT 400 DEGREES FOR 10 MINUTES (20 MINUTES IF CHILLED.)
MAKES 1 DOZEN.

MENU’S FROM THE PACIFIC NW COOKBOOK