Mushroom squares

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 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

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