Cheese-stuffed mushrooms PDF Print E-mail

Cheese-Stuffed Mushrooms

Look for the best looking mushrooms you can find. Serve these piping hot.

24 medium-size mushrooms
1/4 cup finely chopped scallions (with tops)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper

Remove stems from mushrooms; mince stems finely. Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat; stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place mushrooms, filled sides up, in greased baking dish. Bake at 350 degrees F for 15 minutes.

Serve hot.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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