Yield: 10 Servings
|12 ounces||Mushrooms; sliced|
|1 cup||Grated parmesan cheese or cheddar or 8 ounces cream cheese|
|¼ pounds||Butter; melted|
|2 tablespoons||Chopped fresh parsley|
|¼ teaspoon||Garlic powder; or 1 fresh garlic clove, chopped|
|½ teaspoon||Curry powder|
|2½ cup||Seasoned stuffing mix; crushed|
Preheat oven to 350°F.
Place all the ingredients in a food processor and pulse with on-and-off movements carefully. It should be well blended.
Place in a greased 8 or 9 inch quiche dish or an 11 x 7 inch Pyrex dish and bake for 20 minutes.
Cut into small wedges or squares and serve plain or with a sweet-and-sour mustard sauce.
Note: Egg Substitute can be used.
Yield: 8 to 12 servings.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X.
NOTES : This has received rave reviews. It is a nice addition to a brunch.
Just cut into larger pieces.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Feb 06, 1998