Recipe - Haystack Baked Stuffed Mushrooms

FAVORITE RESTAURANTS, BON A
18 md Mushrooms
One half small Onion
2 cl Garlic, crushed
3 tablespoon Oil
3 tablespoon Butter
One fourth cup Toasted cut or sliced up almonds
1 One half teaspoon Parsley flakes
1 One half teaspoon Worcestershire sauce
One half teaspoon Dried basil
One half teaspoon Paprika
4 tablespoon Dry sherry, up to 6T
4 tablespoon Bread crumbs, up to 6T
Parmesan, grated
Butter
Pepper

** "...Especially outstanding was a stuffed mushroom appetizer containing
cut or sliced up almonds." Needle in a Haystack, Montgomery Center, VT Remove stems
from mushrooms and set caps aside. Combine stems, onion, and garlic in
processor and chop finely. Heat half of oil and butter in small saucepan.
Add stem mixture and saute over med high heat 45 mins, adding more oil and
butter if needed. Add almonds, parsley, Worcestershire sauce, basil,
paprika, and sherry and bring to simmer. Remove from heat, add breadcrumbs
and toss lightly. Preheat oven 400 F. Heat remaining oil and butter in
saucepan and sauter mushroom caps over high heat, 12 mins. Place caps
rounded side down in individual au gratin dishes. Divide crumb mixture
among caps. Dust with Parmesan, dot with butter and sprinkle with pepper.
Bake until heated through, 1520 mins. S: Fav Rest Rs, Bon Appetit
Posted to MMRecipes Digest V3 #290

Date: Tue, 22 Oct 1996 18:53:52 0400

From: BobbieB1@aol.com