Winstons's stuffed mushrooms

Yield: 12 Servings

Measure Ingredient
½ pounds Ricotta cheese
½ pounds Cream cheese
1 \N Egg yolk
½ tablespoon Garlic; minced
½ tablespoon Dried basil
½ tablespoon Parsley; minced
1 teaspoon Dried oregano
½ cup Green onions; minced
½ teaspoon Freshly ground pepper
2 \N Dozen mushrooms; cleaned and stems
\N \N Removed
¼ cup Butter
2 tablespoons Garlic minced
¼ cup Dry sherry

1. In a large bowl, combine ricotta, cream cheese and egg yolk until well blended. Mix in next 6 ingredients until smooth; set aside.

2. Stuff mushrooms with cheese mixture and place in a baking pan.

(Mushrooms may be refrigerated at this time.) 3. Preheat oven to 425 degrees F. In a small skillet, over medium heat, melt butter and saute garlic for 1 minute, remove from heat and add sherry; stir to blend. Pour sauce over mushrooms just before baking.

4. Bake mushrooms for 15 minutes or until top is bubbly and well browned.

Serve immediately.

Makes 2 dozen Winston's Restaurant, located in Friday Harbor on San Juan Island. >From San Juan Classics Cookbook by Janice Veal and Dawn Ashback posted mc-recipe 11/10/96

Recipe By : Winston's Restaurant, Friday Harbor, San Juan Island Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:12:50 -0800 From: Brenda Adams <adamsfmle@...>

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