Post by NancyRogers on Apr 26, 2008 12:30:28 GMT -6
1 pound mushrooms (12-14 )
4 tablespoons butter -- or other fat
3/4 cup chopped celery
2 cups fine bread crumbs
2 teaspoons onion juice
pepper
1 teaspoon salt
1 tablespoon chopped parsley
Wash the mushrooms well, skin them, remove the stems close to the caps, and chop the stems fine. In a skillet melt 2 tablespoons of the fat, and the chopped mushroom stems and celery, cook for 5 minutes, and stir in the bread crumbs and seasonings . Turn the mushroom caps gill side up, and fill them with mounds of the stuffing. Place the stuffed mushrooms in a shallow pan, pour around them the rest of the melted fat, cover closely, and bake in a moderate oven (350 degrees) for 30 to 45 minutes. Toward the last remove the cover and let the crumbs brown lightly on top, or set the pan of mushrooms under the flame of the broiler for a few minutes to brown. Serve on rounds of buttered toast.
4 tablespoons butter -- or other fat
3/4 cup chopped celery
2 cups fine bread crumbs
2 teaspoons onion juice
pepper
1 teaspoon salt
1 tablespoon chopped parsley
Wash the mushrooms well, skin them, remove the stems close to the caps, and chop the stems fine. In a skillet melt 2 tablespoons of the fat, and the chopped mushroom stems and celery, cook for 5 minutes, and stir in the bread crumbs and seasonings . Turn the mushroom caps gill side up, and fill them with mounds of the stuffing. Place the stuffed mushrooms in a shallow pan, pour around them the rest of the melted fat, cover closely, and bake in a moderate oven (350 degrees) for 30 to 45 minutes. Toward the last remove the cover and let the crumbs brown lightly on top, or set the pan of mushrooms under the flame of the broiler for a few minutes to brown. Serve on rounds of buttered toast.