Stuffed Mushrooms
This is a recipe that I’ve been making for years around the holidays. It’s easy to make and delicious.
- Kathy
INGREDIENTS
- 1 pound medium mushrooms (about 18)
- ¼ cup butter or margarine, melted
- ¼ cup green onions, finely chopped
- ¼ cup water, white wine, or sherry
- 1 cup Pepperidge Farm herb seasoned stuffing
INSTRUCTIONS
Wash mushrooms and remove stems and reserve. Dip caps in melted butter and place upside down in a shallow baking pan. Finely chop ¼ cup of the mushroom stems and sauté with green onions in remaining butter, adding more butter if necessary. Add water (or wine or sherry). Lightly stir in stuffing. Spoon mixture into mushroom caps. Bake at 350° until hot, about 10 minutes. Makes 18 hors d’oevres.