mushrooms stuffing monterey

Side dish
8 servings
⅓ cup Water
Chicken bouillon cube
1 teaspoon Seasoned salt
1 teaspoon Rubbed sage
 dash Pepper
1 tablespoon Butter or margarine
1¼ cup Diced celery
¾ cup Diced carrots
⅔ cup Chopped onion
6 ounces Monterey "Portabella" Mushrooms, chopped
6 ounces Monterey "Portabellini" Mushrooms, chopped
5 slices Dlightly dry wheat bread, cubed
Monterey's Golden Gourmet "Shiitake" Mushrooms caps, sliced

Preheat oven to 350'F. In 3-quart saucepan heat together first 6 ingredients until bouillon cube is dissolved. Add celery, carrots and onion. Heat to boiling. Reduce heat. Cover. Simmer 5 minutes. Stir in mushrooms. Cover and simmer 5 minutes longer, stirring occasionally.

Remove from heat. Add bread. Mix until thoroughly moistened. turn into shallow 1½ quart baking dish. Bake 30 minutes or until top is dry. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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