Stuffed Mushrooms

By á-176785

Ingredients

• Mushrooms:
• 12 fresh mushrooms (2-3 inches in diameter)
• 2-3 Tbs melted butter
• shallow lightly buttered roasting pan
• salt and pepper
• Stuffing:
• 2 Tbs butter
• 1 Tbs oil
• 3 Tbs finely minced onion
• 3 Tbs finely minced shallots or green onion (minced and squeezed in towel to extract juice)
• 1/4 C Madora wine
• 3 Tbs fine white bread crumbs
• 1/4 C grated swiss cheese
• 1/4 C grated parmesan
• 4 Tbs minced parsley (1 Tbs if dry)
• 1/2 tsp tarragon
• 2-3 Tbs whipping cream

Preparation

Step 1

Mushrooms:
Brush caps with melted butter and place hollow side up in pan. Sprinkle lightly with salt and pepper.

Stuffing:
Saute 3-4 minutes, onion with butter without browning. Add green onions and mushroom stems 6-8 minutes until mushrooms separate and brown lightly. Add wine and boil away fast. Take off heat. Add the rest of everything. Blend in enough cream to keep stiff. Fill caps and put a pinch of cheese on top. Melt 2 Tbs of butter. Bake at 375* for 15-20 minutes.