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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cathe's Stuffed Mushrooms

Date Added: December 07, 2009


1/2 Pound Mushroom
1 Onion chopped finely
1/2 Cup Clam Juice (8 oz)
3 Tablespoons Sauterne
1/4 Cup Bread Crumbs coarse
3 Tablespoons Butter small lump
1/2 Cup Half And Half or light cream
3 Tablespoons Parmesan Cheese (optional)
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1. Pop stems out of mushrooms (don't tear cups).

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.

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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.
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