Post by shadow on Mar 13, 2007 11:52:29 GMT -5
This is from a friend of mine and my DH loves them. (I do not like mushrooms)
STUFFED MUSHROOMS
24 med. mushrooms
5 T. butter, melted
salt and pepper to taste
1 T. oil
3 T. minced onion
3 T. minced green onion
3 T. dry bread crumbs or stuffing mix
1/4 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
1 T. parsley
3 T. milk
Clean, dry and remove stems from mushrooms. Set stems aside. Melt 5 T. butter in skillet. Place mushroom caps in 9 x 13 pan upside down. Brush mushroom caps with butter. Salt and pepper to taste and turn over mushroom caps. Finely chop mushroom stems, onion, and green onion. Saute onion and green onion in remaining butter and oil for 3 minutes. Do not let brown. Add chopped mushroom stems. Turn off heat. Add bread crumbs, Swiss cheese, Parmesan cheese and parsley. Add milk one tablespoon at a time depending on how moist the mixture is. Spoon the mixture into the mushroom caps overfilling them. Sprinkle with grated Swiss cheese. Bake at 375° for 20 minutes. OPTION: Replace 1/2 of the bread crumbs with finely chopped crabmeat.
STUFFED MUSHROOMS
24 med. mushrooms
5 T. butter, melted
salt and pepper to taste
1 T. oil
3 T. minced onion
3 T. minced green onion
3 T. dry bread crumbs or stuffing mix
1/4 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
1 T. parsley
3 T. milk
Clean, dry and remove stems from mushrooms. Set stems aside. Melt 5 T. butter in skillet. Place mushroom caps in 9 x 13 pan upside down. Brush mushroom caps with butter. Salt and pepper to taste and turn over mushroom caps. Finely chop mushroom stems, onion, and green onion. Saute onion and green onion in remaining butter and oil for 3 minutes. Do not let brown. Add chopped mushroom stems. Turn off heat. Add bread crumbs, Swiss cheese, Parmesan cheese and parsley. Add milk one tablespoon at a time depending on how moist the mixture is. Spoon the mixture into the mushroom caps overfilling them. Sprinkle with grated Swiss cheese. Bake at 375° for 20 minutes. OPTION: Replace 1/2 of the bread crumbs with finely chopped crabmeat.