Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 24

    whole button mushrooms, abt 1" to 1 1/2" wide cleaned, and stems removed

  • 2

    tablespoon butter

  • 1

    garlic clove minced

  • 4

    ounces hon-shimeji mushrooms finely chopped

  • 2

    tablespoon chopped green onion

  • 1

    tablespoon flour

  • 1/4

    cup light cream

  • 1

    tablespoon chopped fresh basil (or 1 tspn dried basil, crushed)

  • 1

    tablespoon chopped parsley

  • 1/4

    teaspoon freshly-ground black pepper

  • Slivered almonds or pine nuts for garnish

Directions

Set aside whole button mushrooms; chop stems and reserve. In skillet melt butter. Saute reserved stems, with chopped hon-shimeji mushrooms, garlic and onion about 3 minutes, or till all liquid is absorbed. Sprinkle flour over mixture; add cream. Cook and stir 1 minute more. Add basil, parsley, and pepper; stir to blend well. Remove from heat. Place whole mushroom caps, stem-side up on a lightly greased baking sheet. Spoon mushroom mixture into caps, mounding slightly. Sprinkle a few almonds or pine nuts over each mushroom. Bake in a 375 degree oven for 10 minutes. Run under broiler 2 minutes just to brown. Serve hot. This recipe yields 24 buttons.

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