Ingredients
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8
-
1/3
-
2 2/3
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1/3
-
1/8
-
1/16
-
1 1/3
-
1 1/3
-
1 1/3
-
2/3
-
-
-
-
-
Directions
Duxelles Stuffed Mushrooms, , easy to make earthy and buttery taste i loved it, They were good Alot of butter!! I`m just not use to all the butter!The lemon adds a good cleansing taste at the end! They are very easy to make!
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Steps
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1
Done
|
Wipe Mushrooms With a Soft Cloth to Clean. |
|
2
Done
|
Remove Stems, Mince, and Set Aside. |
|
3
Done
|
Place Caps Into a Large Bowl, Set Aside. |
|
4
Done
|
Heat 1/2 Cup Butter in a Large Skillet. |
|
5
Done
|
Add Onions; Heat and Stir For 5 Minutes, Until Softened Increase Heat to High and Add Mushroom Stems. |
|
6
Done
|
Heat and Stir Until the Moisture Evaporates. |
|
7
Done
|
Season With Salt, Pepper, and Nutmeg. |
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8
Done
|
Add Parsley and Lemon Juice, Heat and Stir Until Moisture Evaporates. |
|
9
Done
|
Remove from Heat, Set Aside. |
|
10
Done
|
Pour Melted Butter Over Mushroom Caps in Bowl Remove Each and Wipe With Your Hands to Coat Well. |
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11
Done
|
Arrange Cavity-Up in a Baking Pan. |
|
12
Done
|
Place 1 Teaspoon Butter Into the Cavity of Each. |
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13
Done
|
Bake@ 400 Degrees For 8-10 Minutes, Until Golden. |
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14
Done
|
Fill Each Cap With 1 Tablespoon of the Duxelles Mixture Sprinkle Each With Onion Flakes. |
|
15
Done
|
Bake@ 400 Degrees For 5 Minutes, Until Tops Are Crisp and Brown or Pass Under the Broiler to Brown Lightly. |
