Yield: 8 Servings
|2 pounds||Mushrooms, medium-size|
|2 \N||Cloves garlic, minced|
|\N \N||Salt and pepper to taste|
|¼ cup||Oregon Chardonnay, (or other dry white wine)|
|1 pounds||Cream cheese|
|\N \N||Garnish with chopped parsley|
|½ cup||Chopped parsley|
|1 teaspoon||Dill, chopped fresh, (or 1/2 teaspoon dried)|
|3 \N||Cloves garlic, minced (3 to 5)|
|½ cup||Grated Parmesan cheese|
|½ cup||Fresh bread crumbs|
Preheat the oven to 400. Wipe the mushrooms clean with a dry paper towel.
Remove the stems and set aside. Saute' the caps until soft. Set the caps aside to cool. Mince the stems. Heat the butter to foaming in a saute' pan and add the 2 cloves of garlic. Add the minced mushroom stems, cook lightly, and season to taste with salt and pepper. Add the wine and cook lightly. Set aside to cool. Combine the cream cheese, remaining minced garlic, parsley, and dill, mixing thoroughly. Add the sauteed stems, mixing well. Stuff the mushroom caps by spooning this mixture into the inverted caps. Combine the Parmesan cheese and the bread crumbs. Sprinkle this mixture on top of the stuffed mushroom caps. Bake at 400 until hot and lightly browned. Garnish with chopped parsley.
Approximate preparation time: 30 minutes My Notes:
Served at Timberline Lodge, Mount Hood, Portland, Oregon Published in Timberline Lodge Cookbook (1987) by Leif Eric Benson (Certified Executive Chef of Timberline Lodge since 1979.) If you see the movie "The Shining" you will see the lodge. It was used for all the exterior shots. Scary place. Our Timberline is NOT scary. It is ski resort on top of Mount Hood, within minutes from downtown Portland. The lodge has rooms, a gourmet restaurant, pool. Built during Depression by WPA from timber in the area. The cookbook has gorgeous photos.
MC formatted by Brenda Adams <adamsfmle@...> Recipe by: Timberline Lodge Cookbook (1987) by Leif Eric Benson Posted to MC-Recipe Digest V1 #373, by Brenda Adams <adamsfmle@...> on Wed, 15 Jan 1997.