Recipe Cottage


LOCATION: Recipes >> Stuffed Mushrooms >> Stuffed Mushrooms 48

Print this Recipe    Stuffed Mushrooms 48

Stuffed Mushrooms

16 large fresh mushrooms
4 Tbsp olive oil (or oil from marinated tomatoes)
6 Tbsp finely minced onion (optional)
1/4 Cup dried tomatoes, refreshed and minced
4 Tbsp dry white wine (or tomato water)
1/2 Cup grated cheese (Parmesan, Swiss)
2-3 slices dry bread crumbs (about 1/2 cup)
1/2 cup minced fresh parsley
1/2 tsp dry tarragon
2 Tbsp cream (optional)
salt and pepper to taste
4 Tbsp butter

Remove stems from mushrooms and mince them finely. Brush mushroom
caps with 1 Tbsp oil (optional). Place caps in a baking pan.

Heat 3 Tbsp oil in a large frying pan. Add onion and saute until
soft. Add the minced mushroom stems and continue to saute until
lightly browned. Add the minced tomatoes and wine. Boil rapidly
until the liquid is almost evaporated. Remove from the heat.

Set aside 3 Tbsp of cheese. Mix remaining cheese with the bread
crumbs , tomato mixture and herbs. If the mixture is too dry, add
up to 2 Tbsp of cream (or water). Season with salt and pepper.

Fill the mushroom caps with a heaping spoonful of stuffing. Top
with a dot of butter and sprinkle with grated cheese. Bake at 350
degrees for 20 minutes. Serve hot.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.