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Mushrooms, Stuffed III (D/P, TNT)
Source: "Better Homes and Gardens"
Yield: 12 stuffed mushrooms

12 large fresh whole mushrooms
1/4 cup sliced green onions
3 tablespoons butter or margarine
1/3 cup fine dry bread crumbs
1/2 teaspoon dried dill (I use Italian-style)
1/4 teaspoon salt
Dash of Worcestershire sauce

Remove stems from mushrooms; chop stems. Cook stems and onion in butter or margarine until tender but not brown. Add bread crumbs, dill, salt and Worcestershire.

Fill mushroom crowns with onion mixture; place on baking sheet. Bake in 350°F oven until tender (timing depends on the size of the mushrooms).

Poster's Notes:
I usually served these as an appetizer, although the recipe says to serve as a side dish with roast beef.

My husband and I love them so much that I thought I would use Portobello mushrooms one evening for dinner, when it was just the two of us. Now I make them quite often. You won't be disappointed....they are wonderful!

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A