Recipe - Stuffed Mushrooms 2

One fourth cup Allpurpose flour
One half cup Milk
1 ounce Sherry
1 ounce Brandy
2 tablespoon Butter or margarine
Mushroom caps
1 tablespoon Crushed ginger
3 tablespoon Grated cheddar cheese
1 tablespoon Mayonnaise
1 tablespoon Prepared mustard
1 pn Nutmeg
Meat; see directions

Meats are up to you. Try imitation crab, baby shrimp, bacon, lobster, tuna,
smoked salmon or marlin, or what have you, to make One half pound.

Melt butter on low heat in a skillet. Stir in flour, add milk slowly,
stirring until of heavy soup consistency. Add remaining ingredients except
meat and simmer for 15 minutes, or until cheese is fully melted. Remove
mushroom stems and hollow out caps. Chop the meat finely and add to the
sauce; simmer to a sticky hamburger consistency. Mound stuffing in mushroom
caps and broil to a golden brown. Works well on the barbecue. Stuffing may
also be used as a spread for crackers.

Recipe by: Prodigy Food and Wine Board

Posted to BakeryShoppe Digest by Linda Van Ess Fundwell@excel.net on Apr
05, 1998