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Savory Stuffed Mushrooms

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Ingredients
  Green onion 3 Tablespoon, minced
  Butter/Margarine 5 Tablespoon
  Frozen artichoke hearts 9 Ounce, chopped (1 Package)
  Cooked ham 8 Ounce, finely chopped
  Marjoram leaves 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Parmesan cheese 3 Tablespoon, grated
  Dry white wine 3⁄4 Cup (12 tbs)
  Parsley sprigs 1 (For Garnish)
Directions

Remove stems from mushrooms; finely chop stems.
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion; cook, stirring, until onion is limp.
Remove from heat and stir in artichokes, ham, marjoram, salt, bread crumbs, and egg until blended; set aside.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot, garnished with parsley, on individual plates.
Provide forks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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