Appetizers

Cathe’s Stuffed Mushrooms

Cathe’s Stuffed Mushrooms, a appetizers recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Ingredients

• 1/2 lb Mushrooms (w/ big caps)
• 1 md Onion, chopped finely
• 1/2 c Clam juice
• 3 T Sauterne wine
• 1/4 c Bread crumbs
• 3 T Butter
• 1/2 c Half and half
• 3 T Parmesan cheese

Method

1. Pop stems out of shrooms (don’t tear cups).
2. Cut stems up finely.
3. Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
4. Add clam juice and wine; cook slowly until most of the liquid has evaporated.
5. Add bread crumbs to shroom mixture in pan; mix well.
6. Should be quite dry.
7. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.
8. Add parmesan.
9. Fill mushroom caps with mixture (will have to mound).
10. Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.
11. If unsure, taste.
12. Vicki’s notes: * Don’t cut mushrooms too finely. * Try adding crumbled bacon to mixture.

More Appetizers recipes

• Artichoke Croustades
• Asparagus Almondine
• Asparagus Salad
• Baba Ganoush
• Baby Potatoes Coated with Almonds
• Beau Monde Dip

Browse other categories

• Afghan
  Afghan chicken
• African
  Apricot-Maple Glazed Pork Chops
• American Indian
  ABNAKIS PEA, BEAN & POTATO SOUP
• Arabian
  Algerian Salad