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16 lg Mushrooms 1 lb Ground beef
1/2 lb Small mushrooms 2 c Seasoned bread crumbs
1 c Finely diced fresh garlic 1 c Grated Swiss or Mozzarella
1 c Chopped almonds 1/2 c Grated Parmesan cheese
1/2 lb Butter
6 servings
Trim large mushrooms; discard ends. Remove stems and chop together with
small mushrooms. Saute garlic, chopped mushrooms and almonds in half the
butter till well done. Add beef and cook until done. Add 1 1/2 cups bread
crumbs and mix thoroughly. Line bottom of greased casserole, 8 large
mushrooms, open side up. Press sauteed mixture firmly over mushrooms. Use
remaining 8 large mushrooms to cover the sauteed mixture, placed open side
down. Sprinkle with grated Swiss or Mozzarella cheese, remaining bread
crumbs and Parmesan cheese. Dot with remining half of the butter. Bake at
350 degrees for 30 minutes or until mushrooms are tender. Yield: 8
servings NOTE: Can use soy paste instead of ground meat. Add extra 1/2 lb
butter for moisture.
1/2 lb Small mushrooms 2 c Seasoned bread crumbs
1 c Finely diced fresh garlic 1 c Grated Swiss or Mozzarella
1 c Chopped almonds 1/2 c Grated Parmesan cheese
1/2 lb Butter
6 servings
Trim large mushrooms; discard ends. Remove stems and chop together with
small mushrooms. Saute garlic, chopped mushrooms and almonds in half the
butter till well done. Add beef and cook until done. Add 1 1/2 cups bread
crumbs and mix thoroughly. Line bottom of greased casserole, 8 large
mushrooms, open side up. Press sauteed mixture firmly over mushrooms. Use
remaining 8 large mushrooms to cover the sauteed mixture, placed open side
down. Sprinkle with grated Swiss or Mozzarella cheese, remaining bread
crumbs and Parmesan cheese. Dot with remining half of the butter. Bake at
350 degrees for 30 minutes or until mushrooms are tender. Yield: 8
servings NOTE: Can use soy paste instead of ground meat. Add extra 1/2 lb
butter for moisture.
