Tuesday, January 15, 2013

Stuffed Mushrooms for Happy Hour

You have probably figured out by now that I like foods with lots of yummy flavor.  I like this stuffed mushroom recipe for it's combination of garlicky flavor and the wine really compliments the wheat bread I use.  Add in the soy sauce, butter and cheese and you've got a winner.  If you, for some reason, don't want to use wine in your stuffing, just use a little vegetable or chicken broth to bind the mixture together.  I don't like my mushrooms to be over cooked so if you like yours a little more done, go ahead and cook them another minute.

                  Stuffed Mushrooms for Happy Hour

16 Medium to large Mushrooms (white button or crimini)
3 tablespoons melted margarine
2 cloves garlic, minced
1/2 cup shredded cheese (Jack or cheddar)
2 tablespoons dry white or red wine (I like red)
1 teaspoon soy sauce
1/2 cup bread crumbs (fresh are best!  I use 2-3 slices of fresh wheat bread cut into coarse crumbs.)
1 tablespoon chopped fresh parsley (optional)

Clean mushrooms by wiping them clean with a paper towel.  Remove stems to use later in the recipe.  Coat the mushrooms in melted margarine.   Place them on a foil lined cookie sheet.

Mix together the remaining margarine and the rest of the ingredients. Add in the mushroom stems - finely chopped. 

Loosely fill the mushrooms, pressing the stuffing in lightly.

Broil 6 inches from broiler unit for approximately 3 minutes.  Serve these warm.  Makes 5 servings of 3 each with one left over for the cook to try. Sprinkle the chopped parsley over the top, if you like.


Millie said...

Yummy, great combination . . . shrooms and garlic . . . I'll have another, ha, ha, ha, LOL!!!

Pat Lutzow said...

Millie, be sure that Dick and Heidi have some too! lol