Stuffed mush-rom caps

Yield: 6 servings

Measure Ingredient
8 ounces Fresh mushrooms
1 tablespoon Butter
1 tablespoon Olive oil
2 tablespoons Green onion, finely chopped
2 teaspoons Fresh parsley, chopped
1 \N Clove garlic, minced
½ teaspoon Salt
\N \N Pepper to taste
1 cup Herb stuffing mix
½ cup Boiling water

Wash mushrooms. Remove and save stems. Put caps in shallow baking dish. Heat butter and oil in medium pan. Finely chop stems and saute with onion until soft. Add parsley, garlic, salt & pepper. Cook for 1 minute. Stir in stuffing and hot water to make a stiff mixture. Stuff each cap and bake at 350F for 15 minutes. *From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-26-95

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