Mushrooms stuffed mushrooms

Yield: 8 appetizers

Measure Ingredient
12 larges White mushrooms with caps about 2" in dia. (1/2 lb)
2 tablespoons Butter
1 medium Onion, chopped fine
1 small Carrot, scraped, chop fine
½ teaspoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Sagar
1 tablespoon Chopped fine fresh p

Gently twist the mushroom stems to remove them and set aside. Reserve eight of the caps (without rinsing) in the refrigerate until ready to stuff them (if it will be awhile before you stuff them, place them in brown paper bag). Rinse and trim the reserved stems and four remaining mushroom caps. Pat dry on paper towels. Place the stems and caps in cutting board and chop into very small pieces with a long, sharp knife You should have about 2 cups. Melt butter in a large skillet over med heat, when hot add the onions and carrots and cook, stirring until the onion is transparent. Add the chopped mushrooms, soy sauce, salt and sugar. Continue cooking, stirring occasionally. As the mushrooms beg to cook and give up their liquid, the mixture will become very soupy, as the liquid evaporates the mixture will cook down and become very pa The whole cooking procedure should take no more than 15 minutes. Remo the pan from the heat and set aside to cool. If not using immediately cover tightly and refrigerate.

When ready to stuff, preheat the oven to 400 F. (This may be done righ after the poulry or meat is removed from the oven). Rinse the eight reserved caps and pat dry on paper towels. Place in a lightly buttere dish that is just large enough to hold caps, cavity side down. Bake f minutes. Remove from the overn and set aside to cool slightly. Mix t parsley with the mushroom mixture. Stuf the caps and return to baking dish, filled side up. Bake for about 10 minutes, or until heated thro Garnish the meat platter with the stuffed mushrooms. Recipe from the Thanksgining Cookbook. Submitted By TANANA REYNOLDS On 05-22-95

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