| You are here: | About>Food & Drink>Southern Food> Appetizers and Snacks> Stuffed Mushrooms> Stuffed Mushroom Recipe |
 | Southern Food |
Topics
Appetizers and SnacksBeef and Lamb RecipesChicken & Turkey RecipesCrockpot RecipesCasserole RecipesPork and Ham RecipesFish and Seafood RecipesCookies and Candy RecipesDessert and Cake RecipesFruit and Vegetable RecipesRice, Pasta, EggsBread RecipesRecipes by TypeCooking BasicsSouthern Regional Food | At a Glance Course : Appetizer Type of Prep : Bake Cuisine : U.S. Regional Occasion : New Year's, Party Stuffed MushroomsThis stuffed mushroom recipe was shared by Sharon. Scroll down to see more recipes for stuffed mushrooms. INGREDIENTS:
PREPARATION:Preheat oven to 350°. Wash mushrooms quickly under
running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter
in a skillet over medium-low heat; add chopped mushroom stems and onion.
Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt
and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top.
At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons
of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve
hot. Makes 8 to 10 appetizers. Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.
More Stuffed Mushrooms
Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews
 |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |