Baked Stuffed Mushrooms
Source of Recipe
Cindy Sanchez Practicalkitchen.com
2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 teaspoon oregano
1 teaspoon salt
Dash pepper
3/4 cup cream
Wipe mushrooms clean with damp cloth. Remove the caps
and arrange in a shallow baking dish, hollow side up.
Chop the stems and mix with other items, except cream.
Heap the filling into mushrooms, and press down firmly.
Pour the cream over, cover and bake at 350 degrees for
30 minutes, or until tender. Baste once or twice with
the cream in the dish.
Serves 10-12.
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