Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 18 mediums | Mushrooms |
| ½ small | Onion |
| 2 cloves | Garlic, crushed |
| 3 tablespoons | Oil |
| 3 tablespoons | Butter |
| ¼ cup | Toasted sliced almonds |
| 1½ teaspoon | Parsley flakes |
| 1½ teaspoon | Worcestershire sauce |
| ½ teaspoon | Dried basil |
| ½ teaspoon | Paprika |
| 4 tablespoons | Dry sherry, up to 6T |
| 4 tablespoons | Bread crumbs, up to 6T |
| \N \N | Parmesan, grated |
| \N \N | Butter |
| \N \N | Pepper |
FAVORITE RESTAURANTS, BON A
** "...Especially outstanding was a stuffed mushroom appetizer containing sliced almonds." Needle in a Haystack, Montgomery Center, VT Remove stems from mushrooms and set caps aside. Combine stems, onion, and garlic in processor and chop finely. Heat half of oil and butter in small saucepan. Add stem mixture and saute over med high heat 4-5 mins, adding more oil and butter if needed. Add almonds, parsley, Worcestershire sauce, basil, paprika, and sherry and bring to simmer. Remove from heat, add breadcrumbs and toss lightly.
Preheat oven 400 F. Heat remaining oil and butter in saucepan and sauter mushroom caps over high heat, 1-2 mins. Place caps rounded side down in individual au gratin dishes. Divide crumb mixture among caps. Dust with Parmesan, dot with butter and sprinkle with pepper.
Bake until heated through, 15-20 mins. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95