Stuffed Mushrooms

1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 tb Sauterne wine
1/4 c Bread crumbs
3 tb Butter
1/2 c Half and half
3 tb Parmesan cheese

Pop stems out of shrooms (don't tear cups). Cut stems up finely. Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry.

Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan.

Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste.

Printer friendly version: Stuffed Mushrooms

Click Back to return here.