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Fruits and Vegetables - Hot Cheddar-Stuffed Mushrooms

  • 1 pound (about 16) large fresh mushrooms
  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1 cup soft bread crumbs
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Rinse mushrooms and pat dry with a paper towel. Remove stems and chop; set aside.
In a large skillet, melt butter. Brush mushroom caps with butter; place on a lightly greased baking pan or broiler pan. Add onions and reserved chopped stems to butter left in skillet; sauté for two minutes. Add crumbs, cheese, nuts, parsley, salt, and pepper; stir gently. Spoon into mushroom caps, piling high. Bake at 350° until hot, about 20 minutes. Serve hot.
Yield: 16 mushrooms.
Submitted By: Marie Delffs
Franklin Farmers Co-op
Number of Servings: 16
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