Stuffed Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers

Stuffed Mushrooms

16 fresh white mushrooms
1/4 pound Brie cheese
1 can Shiitaki Pate
fresh parsley sprigs

Using a mushroom brush, gently wash off each mushroom, popping out the caps. Reserve the caps for something else. Arrange the mushrooms on a microwave safe serving plate, such as a deviled egg plate or even an oyster plate. Dollop about 1/2 teaspoon brie into each cavity, and then about 1 teaspoon of the pate. Microwave on high 2-3 minutes, or just until the mushrooms are steaming hot. Garnish with parsley and serve.

Recipe created 2005-02-20.

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