Mushrooms a la 'rissa
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Fresh mushrooms (1 lb.) | |
| 1 | medium | Onion, finely chopped |
| 8 | tablespoons | Butter |
| 6 | Cloves garlic, chopped | |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| Dash pepper | ||
| ¾ | cup | Grape nuts cereal |
| 8 | ounces | Mozzarella cheese, shredded |
Directions
Remove stems from mushrooms and chop fine. Wipe caps with damp paper towel; set aside. Saute onion in 4 tablespoons butter over medium-high heat until crispy-brown, but not burned. Add 1 tablespoon butter, garlic, stems, 1 tablespoon soy sauce, sherry and pepper. Cook until mushrooms are soft and have changed color. Add grape nuts; raise heat to high. Cook, stirring constantly, until moisture is absorbed. Add 1 or 2 tablespoons cereal if needed. Remove from heat and cool. Add cheese and mix thoroughly. Stuff mushroom caps with cooked mixture and place in 9 x 13 inch baking pan. Top each with remaining soy sauce and butter. Bake at 350-degrees for 15 minutes until mushrooms are cooked and cheese is melted. Submitted By ORVILLE BULLITT On 01-27-95