Tweet
Posted by sunny58 - August 29, 2004 08:17 AM
Stuffed Mushrooms
1 lb large stuffer mushrooms
1/4 cup butter or margarine, at room temp
3/4 cup pecans, chopped
1/4 cup chopped parsley
1 small clove garlic, crushed
1/2 tsp salt, to taste
freshly ground black pepper
3 tbsp whipping cream
Trim mushroom stems. Wipe mushrooms with damp cloth and carefully separate caps from stems; set caps aside. Chop stems finely. Cream butter. Add chopped stems, pecans, parsley, garlic, salt and pepper; stir to combine. Blend in cream.
Heap mixture into mushroom caps. Arrange caps in shallow baking dish. Bake in a 325 oven for 20 to 25 mins or until heated through. Serve hot.
Stuffed Mushrooms
1 lb large stuffer mushrooms
1/4 cup butter or margarine, at room temp
3/4 cup pecans, chopped
1/4 cup chopped parsley
1 small clove garlic, crushed
1/2 tsp salt, to taste
freshly ground black pepper
3 tbsp whipping cream
Trim mushroom stems. Wipe mushrooms with damp cloth and carefully separate caps from stems; set caps aside. Chop stems finely. Cream butter. Add chopped stems, pecans, parsley, garlic, salt and pepper; stir to combine. Blend in cream.
Heap mixture into mushroom caps. Arrange caps in shallow baking dish. Bake in a 325 oven for 20 to 25 mins or until heated through. Serve hot.