MORGAN MAILE'S MARVELOUS MUSHROOMS
16 large mushrooms
1/2 cup butter, divided use
salt and pepper (to taste)
10 ounces cream cheese, softened
1/2 cup sour cream
1 cup Parmesan cheese
1/4 cup sherry
1/2 fresh lemon, juice of
1 sprig chopped parsley
Wash and dry mushrooms. Cut off stems, but keep caps whole. Chop stems and saute with 1/4 cup butter, and season.
Put sauteed stems in large bowl with remaining ingredients. Mix wellset aside.
Saute mushroom caps until brown in remaining butter.
Stuff caps with cream cheese mixture, and brown under broiler.
Source: Mother Earth's Vegetarian Feasts by Joel Rapp
16 large mushrooms
1/2 cup butter, divided use
salt and pepper (to taste)
10 ounces cream cheese, softened
1/2 cup sour cream
1 cup Parmesan cheese
1/4 cup sherry
1/2 fresh lemon, juice of
1 sprig chopped parsley
Wash and dry mushrooms. Cut off stems, but keep caps whole. Chop stems and saute with 1/4 cup butter, and season.
Put sauteed stems in large bowl with remaining ingredients. Mix wellset aside.
Saute mushroom caps until brown in remaining butter.
Stuff caps with cream cheese mixture, and brown under broiler.
Source: Mother Earth's Vegetarian Feasts by Joel Rapp
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