** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
3. Add clam juice and wine; cook slowly until most of the liquid has evaporated.
4. Add bread crumbs to mushroom mixture in pan; mix well.
5. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.
6. Add parmesan. Fill mushroom caps with mixture (will have to mound).
7. Bake in toaster oven at 250 degrees F until mushrooms start looking shriveled and ooze juice, getting brown.
8. If unsure, taste. Vicki's notes: * Don't cut mushrooms too finely.
Comments on Cathe's Stuffed Mushrooms Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Mushroom, MSG, Cheese, Onion allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe