Cheese Stuffed Mushrooms
Recipe from the kitchen of Ruthann Cobb, Garfield Ark.
The 2008 Cook's Library of Treasures
1 lb. medium mushrooms (about 24)
1/4 c. finely chopped green onions, with tops
1 clove garlic, finely chopped
1/4 c. margarine
1/2 c. dry Italian seasoned bread crumbs
1/4 c. grated Parmesan cheese
1 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. pepper
Cut ends from mushroom stems. Remove stems from mushrooms; chop stems finely. Cook and stir chopped stems, green onions and garlic in margarine over medium heat until tender, about 5 minutes. Remove from heat; stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Melt 1/4 c. butter on baking sheet and place mushrooms, filled sides up, onto sheet. Cook at 350 degrees for 15 minutes. Serve hot.
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Editorial on 07/13/2016