Mushroom Stuffed Baked ***

By Nilson

Ingredients

• Allow at least 4 large mushrooms for each serving.

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Cut the ends of the stems of the mushrooms and remove from cup/ Chop the stems finely and sauté them in butter over a slow fire for 1/2 hour. Remove them from the fire and season with salt and pepper. Chop finely as much of any left over white fleshed fish or chicken as there are mushroom stems, mix the tow and flavor with finely minced garlic and chopped parsley. To each cup of this mixture add one whole egg.

Blend well and fill the mushroom caps, heaping the filling high. Sprinkle with bread crumbs and place a tiny piece of butter on each mound. Bake on a greased baking sheet in a moderate oven for 15 minutes. Serve plain or on rounds of fried bread.