Cathe's Stuffed Mushrooms
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 1 | medium |
onions
chopped |
|
| ½ | cup |
clam juice
|
*
|
| 3 | tablespoons |
sauterne wine
|
* |
| ¼ | cup |
bread crumbs
|
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
light cream (half&half)
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
clam juice
|
*
|
| 45 | ml |
sauterne wine
|
* |
| 59 | ml |
bread crumbs
|
|
| 45 | ml |
butter
|
|
| 118 | ml |
light cream (half&half)
|
|
| 45 | ml |
Parmesan cheese
|
|
Directions
Pop stems out of shrooms (don't tear cups).
Cut stems up finely.
Sauté shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
Add clam juice and wine; cook slowly until most of the liquid has evaporated.
Add bread crumbs to shroom mixture in pan; mix well.
Should be quite dry.
Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.
Add parmesan.
Fill mushroom caps with mixture (will have to mound).
Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.
If unsure, taste.
