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@...>