Travel Reference
In-Depth Information
173
Stuffed Mushroom Appetizers
Select firm, fresh mushrooms that are larger than a
nickel, up to the size of a quarter. Break off the stems,
reserving them for soup or stew. Wash mushroom
caps. Dry on paper towels.
50 mushrooms
1½ cups grated day-old
sourdough bread
½ cup freshly grated Romano or
Parmesan cheese
Combine bread, cheese, and garlic early in the day so
garlic has time to permeate the bread. Add enough
melted butter to hold crumbs together well. Pack stuff-
ing into mushrooms.
2-3 fresh garlic buds pressed
through a garlic press
½ cup melted butter
Place stuffed mushrooms on a greased cookie sheet
and add another dab of butter on top of each. Preheat
oven to 350 degrees. Bake mushrooms 10 to 15 minutes
until soft.
“There is no such thing as a little garlic.”
—Anonymous
