Hot cheddar stuffed mushrooms
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium size fresh mushrooms |
| 6 | tablespoons | Margarine |
| 1 | cup | Onions; chopped |
| 1 | cup | Bread crumbs |
| 1 | cup | Cheddar cheese; grated |
| ½ | cup | Walnuts; chopped |
| ¼ | cup | Parsley; chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Keep mushrooms cold and covered from light until ready to use to prevent darkening. Rinse, pat dry, and remove stems. Set aside. Melt margarine in skillet. Brush mushroom caps with margarine and place on a shallow buttered pan. To remaining margarine in skillet add onions and chopped stems. Saute 2 minutes. Add bread crumbs, cheese, nuts, parsley, salt and pepper. Stir lightly. Spoon into caps, piling high. Bake in a prepeated 350 degree oven about 20 minutes. Yields about 20 mushrooms.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .