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Stuffed Mushroom Caps
Ingredients:
24 large fresh mushrooms
6 Tbs. butter
3/4 c. plain dry bread crumbs
1 envelop dry onion soup mix
1/2 c. sliced almonds
1/4 c. shredded Parmesan cheese
24 large fresh mushrooms
6 Tbs. butter
3/4 c. plain dry bread crumbs
1 envelop dry onion soup mix
1/2 c. sliced almonds
1/4 c. shredded Parmesan cheese
Directions:
Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in bread crumbs, soup mix and almonds. Stuff firmly into caps. Place in a greased 15x10x1" baking pan; sprinkle with cheese. Bake, uncovered, at 425 for 12-15 minutes or until tender. Makes 2 dozen.
Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in bread crumbs, soup mix and almonds. Stuff firmly into caps. Place in a greased 15x10x1" baking pan; sprinkle with cheese. Bake, uncovered, at 425 for 12-15 minutes or until tender. Makes 2 dozen.
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