Recipe - Basic Stuffed Mushrooms

24 md Mushrooms, stems removed,
finely chopped to be used
in the following duxelles
recipe

BASIC STUFFING
One half cup Duxelles, see following
recipe
One fourth cup Dry bread crumbs
2 tablespoon Chopped fresh herbs, i.e.
parsley, tarragon, chervil,
and/or chives
One half cup Lumb crab meat or finely
chopped prosciutto or
crumbled cooked bacon,
optional
One half cup Freshly grated parmesan,
asiago or crumbled feta,
One fourth cup reserved for top
1 Egg, lightly beaten
2 tablespoon Olive oil or melted butter
Salt and freshly ground
black pepper

Preheat the oven to 400 degrees F. Arrange the mushroom caps in a single
layer in a lightly greased shallow baking dish. In a bowl combine the
stuffing ingredients thoroughly. Divide the stuffing mixture among the
mushroom caps, mounding it slightly. Dri zzle the mushrooms with the olive
oil or butter and season with salt and pepper. Sprinkle tops with reserved
One fourth cup cheese. Bake in the middle of the oven for 12 to 15 minutes, or
until heated through.

Yield: 24 hors d'oeuvres

Recipe by: Cooking Live Show #8886 Posted to MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997