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1 box Portobello Mushrooms
Remove stems from mushrooms and rinse off by swishing them in a cup of warm water. Mince finely.
Mince onions very fine.
Mix stems, onions, minced celery, meat, garlic, and seasonings.
Add chicken broth a little at a time and mix until farfel mixture is well moistened. You may need more or less broth.
Rinse caps just before filling in the same way, by swishing them in a cup of warm water. Mound filling in each cap.
Poster's Notes:
Posted by Terry Goldman
Nutritional Info Per Serving: N/A
2 stalks celery, finely chopped
1 Vidalia Onion, (see note)
1/4 cup leftover meat, minced very fine, can use any leftover meat,
such as chicken or turkey
2 cloves garlic, minced
1 cup chicken broth, warmed slightly
Salt, to taste
Pepper, to taste
Extra garlic powder, to taste
Onion powder, to taste
1/3 cup or more farfel
Add farfel. Mix well.
Jack Pepin cleaned mushrooms by rinsing them off and then swishing in a cup of warm water.