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STUFFED MUSHROOMS 12 large fresh mushrooms (2-inches in diameter; use for each stuffing) Clean mushrooms well, removing stems. Chop mushroom stems to be added to stuffing. Prepare one of the stuffing recipes. Divide evenly among caps and mound slightly. Arrange caps in a circle on a plate. Microwave stuffed mushrooms on High 3 to 4 minutes, rotating plate 1/2 turn after 2 minutes. If mushroom size is not uniform, smaller caps may cook in a shorter time. Serve hot or cold. Note: After trying one or two of the stuffings, try your own variation. Stuffed mushrooms are not only easy, but popular. Ham or Bacon-Onion Stuffing: 1/2 c. finely chopped onion 1 pkg. (3 oz.) cream cheese 2 Tbsp. butter or margarine 1/4 c. fine dry bread crumbs 1/2 c. chopped, cooked ham or bacon (8 slices) Clam Stuffing: 1/3 c. finely chopped onion 1 pkg. (3 oz.) cream cheese 1 can (7 oz.) minced clams, drained 1 Tbsp. minced parsley 1/2 tsp. garlic powder 2 Tbsp. butter or margarine Crunchy Stuffing: 1/3 c. finely chopped onion 1/2 c. finely chopped walnuts 2 Tbsp. butter or margarine 1 Tbsp. chili sauce 1 tsp. lemon juice 1/4 tsp. salt Savory Bread Crumb Stuffing: 1/4 c. finely chopped onion 1/4 c. finely chopped green pepper 1/4 c. finely chopped celery 3 Tbsp. butter or margarine 1 pkg. (3 oz.) cream cheese 1 c. fine soft bread crumbs (3 slices) 1 tsp. lemon juice 1/2 tsp. salt 1/8 tsp. pepper In 1 1/2-quart casserole, place butter, chopped stems, onion, green pepper and celery. Microwave at High 4 minutes, stirring after 1 1/2 minutes. To the hot mixture, add cream cheese, mashing and mixing well. Stir in remaining ingredi- ents. Stuffs 12 large mushrooms. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |