Mushrooms A La Rissa Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
24: Fresh mushrooms, 1 lb.
1 T: Sherry,
1 medium: Onion, finely chopped
Dash pepper,
8 T: Butter,
3/4 cup: Grape nuts cereal,
6 Cloves: garlic, chopped
8 ounce: Mozzarella cheese, shredded
2 T: Soy sauce,
Directions:
Remove stems from mushrooms and chop fine. Wipe caps with damp paper
towel; set aside. Saute onion in 4 tablespoons butter over
medium-high heat until crispy-brown, but not burned. Add 1
tablespoon butter, garlic, stems, 1 tablespoon soy sauce, sherry and
pepper. Cook until mushrooms are soft and have changed color. Add
grape nuts; raise heat to high. Cook, stirring constantly, until
moisture is absorbed. Add 1 or 2 tablespoons cereal if needed. Remove
from heat and cool. Add cheese and mix thoroughly. Stuff mushroom
caps with cooked mixture and place in 9 x 13 inch baking pan. Top
each with remaining soy sauce and butter. Bake at 350-degrees for 15
minutes until mushrooms are cooked and cheese is melted. Submitted By
ORVILLE BULLITT On 01-27-95
Source from luhu.jp
towel; set aside. Saute onion in 4 tablespoons butter over
medium-high heat until crispy-brown, but not burned. Add 1
tablespoon butter, garlic, stems, 1 tablespoon soy sauce, sherry and
pepper. Cook until mushrooms are soft and have changed color. Add
grape nuts; raise heat to high. Cook, stirring constantly, until
moisture is absorbed. Add 1 or 2 tablespoons cereal if needed. Remove
from heat and cool. Add cheese and mix thoroughly. Stuff mushroom
caps with cooked mixture and place in 9 x 13 inch baking pan. Top
each with remaining soy sauce and butter. Bake at 350-degrees for 15
minutes until mushrooms are cooked and cheese is melted. Submitted By
ORVILLE BULLITT On 01-27-95
Source from luhu.jp