Not-Strictly Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This is taken from the Not-Strictly Vegetarian Cookbook- I remember someone making these and passing the recipe on to me. The secret is using real butter; I've never attempted using margarine with this recipe (you shouldn't either) ha! Ingredients:
5 tablespoons butter |
1 lb fresh large mushroom (nice caps) |
1 large onion, chopped |
2 garlic cloves, pressed |
1 cup seasoned bread crumbs |
1 cup sour cream |
2 tablespoons flat-leaf italian parsley, chopped (or dried equivalent) |
2 teaspoons dried basil (you can use fresh if you want, not advised) |
salt & fresh ground pepper |
paprika (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Melt 3 tablespoons butter in microwave or in a pan on stovetop.
3. Wash mushrooms well and remove stems (do not discard stems).
4. Place mushroom caps on cookie sheet tops up and Liberally brush or drizzle butter on each one. (liberal brushing is better as opposed to Conservative drizzling).
5. Place in oven and don't forget they're in there (check after 5 minutes or so). When golden, set aside.
6. Meanwhile, chop mushroom stems and onions. (Don't process; if so, make sure mixture is coarse).
7. Heat skillet with remaining 2 tablespoons butter and sautee mushroom stems, pressed garlic and onion until onion is translucent. (don't burn garlic).
8. Add parsley, basil and bread crumbs.
9. Mix well (should be a bit dry).
10. Add sour cream and mix well.
11. Turn over caps and fill with mixture; I like to sprinkle a touch of paprika over them.
12. Bake in oven until done- I'd check in 8 minutes.
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