Stuffed Mushrooms Bread Crumbs
Ingredients| 1 cup bread crumbs- for every cup use the, se measurements |
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Mushrooms- get the largest ones available. Take the stems off gently.
Soak in warm water with the juice of 1/2 lemon for 10 min. (the warm
water releases any dirt more easily) Reserve the stems for another
use.
**Filling- Mix all ingredients except mushrooms in a bowl until it
makes a sandy consistancy. Place mushrooms on a baking pan (with a
lip) Fill each one with a slight mound. Bake at 400 for 15 min. You
can prepare a couple of hours in advance. Bake just before serving.
This can be made as an appetizer or part of the main dish veggie.
Servings: 1
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Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tb margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat 1 tb marga (Upload by user)
Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tb margarine until tender, about 5 minutes; remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat 1 tb marga (Upload by user)
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1. Wipe mushrooms with damp cloth. Carefully remove stems and set aside. 2. In a small, heat resistant, non metallic bowl or cup melt 3 tablespoons butter or margarine in Microwave Oven 30 seconds. 3. Brush mushroom caps with melted butter or margarine and place, hollow side (Upload by user)
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Stuffed Mushrooms No3
Preheat oven to 325øF. Remove the stems from the mushrooms and reserve them for another recipe. If you want you can mince some of the stems and include them with the stuffing mix. Combine the bread crumbs with the sour cream and mix until well blended. Add onion and g (Upload by user)
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Stuffed Mushrooms No5
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