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120 mushrooms
1 c melted butter
s&p
-
2 c onion - minced
2 c green onion - chopped
1 c madeira
-
0.5 to 2 c bread crumb
4.5 c swiss - grated
2.5 c parmesan - grated
0.75 c parsley - chopped fine
2 Tbsp tarragon
-
1 - 2 c cream
=Remove stem from mushroom. Chop and squeeze moisture from stems, set aside. Brush tops with butter, lay in baking dish open side up.
Saute onion until soft, add mushroom stems, saute until just browning, add Madeira, reduce until almost dry. Add green onion, cook 30 seconds, remove from heat.
Add bread crumb, 2.5 cups of the swiss, parmesan and herbs. A little at a time add the creamuntil moist but stiff enough to hold shape.
Fill mushroom caps, top with a pinch of the reserved swiss.
Bake in top of 375F oven until tender and just browned, ~15 to 20 minutes.
1 c melted butter
s&p
-
2 c onion - minced
2 c green onion - chopped
1 c madeira
-
0.5 to 2 c bread crumb
4.5 c swiss - grated
2.5 c parmesan - grated
0.75 c parsley - chopped fine
2 Tbsp tarragon
-
1 - 2 c cream
=Remove stem from mushroom. Chop and squeeze moisture from stems, set aside. Brush tops with butter, lay in baking dish open side up.
Saute onion until soft, add mushroom stems, saute until just browning, add Madeira, reduce until almost dry. Add green onion, cook 30 seconds, remove from heat.
Add bread crumb, 2.5 cups of the swiss, parmesan and herbs. A little at a time add the creamuntil moist but stiff enough to hold shape.
Fill mushroom caps, top with a pinch of the reserved swiss.
Bake in top of 375F oven until tender and just browned, ~15 to 20 minutes.
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