Ingredients
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5
-
1
-
1
-
2
-
1
-
1
-
2
-
2
-
-
-
-
-
-
-
Directions
Not-Strictly Stuffed Mushrooms, This is taken from the Not-Strictly Vegetarian Cookbook– I remember someone making these and passing the recipe on to me The secret is using real butter; I’ve never attempted using margarine with this recipe (you shouldn’t either) ha!, These were absolutely wonderful, juicy and savory Needed a tad bit more seasoning (just my taste) A small bit of work but well worth it!, This is taken from the Not-Strictly Vegetarian Cookbook– I remember someone making these and passing the recipe on to me The secret is using real butter; I’ve never attempted using margarine with this recipe (you shouldn’t either) ha!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Melt 3 Tablespoons Butter in Microwave or in a Pan on Stovetop. |
|
3
Done
|
Wash Mushrooms Well and Remove Stems (do not Discard Stems). |
|
4
Done
|
Place Mushroom Caps on Cookie Sheet Tops Up and Liberally Brush or Drizzle Butter on Each One. (liberal Brushing Is Better as Opposed to Conservative Drizzling). |
|
5
Done
|
Place in Oven and Don't Forget They're in There (check After 5 Minutes or So). When Golden, Set Aside. |
|
6
Done
|
Meanwhile, Chop Mushroom Stems and Onions. (don't Process; If So, Make Sure Mixture Is Coarse). |
|
7
Done
|
Heat Skillet With Remaining 2 Tablespoons Butter and Sautee Mushroom Stems, Pressed Garlic and Onion Until Onion Is Translucent. (don't Burn Garlic). |
|
8
Done
|
Add Parsley, Basil and Bread Crumbs. |
|
9
Done
|
Mix Well (should Be a Bit Dry). |
|
10
Done
|
Add Sour Cream and Mix Well. |
|
11
Done
|
Turn Over Caps and Fill With Mixture; I Like to Sprinkle a Touch of Paprika Over Them. |
|
12
Done
|
Bake in Oven Until Done-- I'd Check in 8 Minutes. |
