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Mushroom Caps with Thyme-Cornbread Stuffing by <Roxy>

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  • Mushroom Caps with Thyme-Cornbread Stuffing by <Roxy>

    Posted by <Roxy> - September 10, 2004 01:02 PM

    Mushroom Caps with Thyme-Cornbread Stuffing

    1 (8-oz.) pkg. fresh whole mushrooms
    1/4 cup chopped onion
    1 T. margarine or butter
    1 T. chopped fresh parsley
    1/2 tsp. dried thyme leaves
    1/2 cup dry cornbread stuffing
    1/4 cup water
    Paprika

    1. Heat oven to 350. Brush mushrooms or wipe clean with damp cloth. Remove stems from mushrooms, set caps inside. Chop enough stems to make 1/2 cup. Discard remaining stems or reserve for another time.

    2. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chopped mushrooom stems; cook 3 minutes or until golden brown; stirring occasionally.

    3. Reduce heat to medium. Add onion, cook 2 to 3 minutes or until onion is tender, stirring frequently. Add margarine, parsley and thyme, cook and stir until margarine is melted. Stir in stuffing and water until well mixed.

    4. Remove skillet from heat. Spoon stuffing mixture evenly into mushroom caps; press down gently with spoon to hold stuffing in place. Sprinkle with paprika; place in ungreased shallow baking dish.

    5. Bake at 350 for 20 minutes or until thoroughly heated. If desired, serve on platter garnished with curly endive.
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