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Mushrooms, Stuffed Winston's (D)
Source: Unknown
Yield: 24 stuffed mushrooms

1/2 pound ricotta cheese
1/2 pound cream cheese
1 egg yolk
1/2 tablespoon garlic, minced
1/2 tablespoon dried basil
1/2 tablespoon parsley, minced
1 teaspoon dried oregano
1/2 cup green onions, minced
1/2 teaspoon freshly ground pepper
2 dozen mushrooms, cleaned and, stems removed
1/4 cup butter
2 tablespoons garlic minced
1/4 cup dry sherry

In a large bowl, combine ricotta, cream cheese and egg yolk until well blended. Mix in next 6 ingredients until smooth; set aside.

Stuff mushrooms with cheese mixture and place in a baking pan. (Mushrooms may be refrigerated at this time.)

Preheat oven to 425°F. In a small skillet, over medium heat, melt butter and sauté garlic for 1 minute, remove from heat and add sherry; stir to blend. Pour sauce over mushrooms just before baking.

Bake mushrooms for 15 minutes or until top is bubbly and well browned. Serve immediately.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A