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6 Tbsp. butter or olive oil 4 c. cubed fresh bread (use a firm white bread such as Pepperidge Farm or French) 1 medium onion, diced 1 c. finely chopped walnuts 1 c. minced parsley 1 tsp. dried thyme 1/2 c. veggie or chicken broth, dry wine, water or cream salt and pepper to taste 1/4 c. grated Parmesan cheese (optional) Heat oven to 400 degrees. Remove mushroom stems. Place caps gill side down on a foil-lined baking sheet. Brush with 2 tablespoons melted or olive oil. Bake 5 minutes. Spread cubes in a shallow baking pan and toast 15 minutes or until dry and browning. Clean and chop stems. Heat remaining 4 tablespoons butter or olive oil in a wide skillet over medium heat. Add onion and cook for 5 minutes. Onions should be soft. Add walnuts and turn heat to high. Stir about 3 to 4 minutes. Begin toasting walnuts. Add mushroom stems and cook another minute. Remove skillet from heat. Add parsley, thyme, bread cubes and liquid to moisten. Season with salt and pepper. Divide stuffing among the 4 mushroom caps. Serve as is or sprinkle with Parmesan cheese and bake 10 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |