Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Mushrooms; sliced |
| 1 medium | Onion |
| 1 cup | Grated parmesan cheese or cheddar or 8 ounces cream cheese |
| ¼ pounds | Butter; melted |
| 4 \N | Eggs |
| 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