Vegetarian Stuffed Mushrooms

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I honestly usually just 'eye' this recipe and never follow amounts to a T -- and would suggest you do the same.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8 ServingsServings

Ingredients

  • 1 carton of white mushrooms with stems
  • 1 stick of butter (NO margarine)
  • 1 to 1 1/2 cups of Italian Bread Crumbs

Preparation

Preparation

1 Preheat oven to 350 degrees. Clean mushrooms and remove but keep stems.
2 Using a melon baller, scrape out but keep the meat of the mushroom. Do not scrape so hard that you create a whole.
3 Take mushrooms and scraping and grind in a food processor.
4 Take a frying pan and melt the sticker of butter.
5 Sautee the mushroom stems and scrapings for 3-4 minutes and slowly add in bread crumbs.
6 Mix together bread crumbs and mushroom mixture and continue to sauttee for an additional 3-4 minutes.
7 Take the mushroom caps and fill with the sautteed bread crumbs and mushroom mixture. I like to fill it so there is a mound on top.
8 Place the filled mushroom caps onto a very lightly greased baking dish. Cook for 40 minutes.
9 Best when served hot!

Special instructions

I honestly usually just 'eye' this recipe and never follow amounts to a T -- and would suggest you do the same.

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