Baked Stuffed Mushrooms
|Margarine||1 1⁄2 Tablespoon (Blue Colored)|
|Finely chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dry roasted cashews||1⁄4 Cup (4 tbs), chopped|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Crackers||6 , finely rolled|
|Grated parmesan cheese||1 Tablespoon|
Remove mushroom stems and finely chop; set caps aside.
In small saucepan, over medium heat, melt Blue Margarine; add chopped stems, onion, and garlic; saute until tender, about 5 minutes.
Stir in Dry Roasted Cashews, parsley flakes, sauce, basil, paprika, and sherry; heat through.
Remove from heat; lightly toss in Crackers.
Place caps in 9x9-inch baking dish.
Spoon crumb mixture into caps; sprinkle tops with Parmesan cheese.
Bake at 400°F. for 15 to 20 minutes, or until heated through.