Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Stuffed Mushrooms
Makes 24
Oven 425° F
- 24 large fresh mushrooms, 1-1/2 to 2-inches in diameter
- 1/4 cup sliced green onion
- 1 clove garlic, minced
- 1/4 cup margarine OR butter
- 2/3 cup fine dry bread crumbs
- 1/2 cup shredded cheddar OR crumbled blue cheese (2 ounces)
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
In a medium saucepan cook stems, onion, and garlic in margarine or butter till tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking pan. Bake in a 425° oven 8 to 10 minutes or till heated through.
Spinach-Stuffed Mushrooms
Prepare as above, except omit cheese. Cook 1 cup chopped fresh spinach with the stem mixture. Stir 1/4 cup grated Parmesan cheese and 1/2 teaspoon dried crushed dried marjoram into crumb mixture.
Ham-Stuffed Mushrooms
Prepare as above, except substitute crushed cornbread stuffing mix for bread crumbs and omit cheese. Stir 1/4 cup finely chopped fully cooked ham and 2 tablespoons chopped pecans into stuffing mixture.
