Lacto: Tig's Stuffed Mushrooms
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Lacto: Tig's Stuffed Mushrooms
  Mushrooms  
Last updated 6/12/2012 1:21:36 AM. Recipe ID 53877. Report a problem with this recipe.
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      Title: Lacto: tig's stuffed mushrooms
 Categories: None
      Yield: 1 Servings
 
  1 1/2 lb Large mushrooms with nice
           -caps
      2    Cloves garlic, minced
      1 md Onion, minced
      2 tb Butter
    1/2 ts Basil
      1 ts Prepared mustard
           Salt and pepper to taste
      2 tb White flour
      1 tb Plain yogurt (or, sour
           -cream would work)
           -fresh bread about 6 slices
           -chopped into little pieces
    1/2 c  Shredded Mozarella cheese
           Olive oil
 
  Wash mushrooms and separate the stems from the caps. Set the caps
  aside to dry out, while you dice the stems into very small pieces.
  Set the stem pieces aside, and toss the mushroom caps in a little
  olive oil.
  
  Melt the butter in a medium saucepan and toss in the garlic and onion.
  Saute for a few moments, then add the basil, mustard, salt, pepper and
  mushroom stem pieces. When the veggies are soft, add the flour and
  stir for two minutes. Then remove the pan from the heat and stir in
  the sour cream. Allow to cool a bit, then add about 2/3 of the
  mozarella plus enough bread pieces to make the mixture stick together.
  
  Fill mushroom caps with the mixture and place on a cookie sheet. When
  all the caps are filled, top with the remaining mozarella and bake at
  350 degrees until the cheese starts to bubble (about 10 to 15
  minutes).
  
  Enjoy!
  
  Antigone meananti@cwis.isu.edu (MEANS_ANTIGONE_M)
 




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Recipe ID 53877 (Apr 03, 2005)

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