Recipe - Stuffed Mushrooms Aurora Colony From Timberline Lodge

2 pound Mushrooms, mediumsize
1 tablespoon Butter
2 Cloves garlic, minced
Salt and pepper to taste
One fourth cup Oregon Chardonnay, (or other
dry white wine)
1 pound Cream cheese
Garnish with chopped parsley
One half cup Chopped parsley
1 teaspoon Dill, chopped fresh, (or 1/2
teaspoon dried)
3 Cloves garlic, minced (3 to
5)
One half cup Grated Parmesan cheese
One half cup Fresh bread crumbs

Preheat the oven to 400. Wipe the mushrooms clean with a dry paper towel.
Remove the stems and set aside. Saute' the caps until soft. Set the caps
aside to cool. Mince the stems. Heat the butter to foaming in a saute' pan
and add the 2 cloves of garlic. Add the minced mushroom stems, cook
lightly, and season to taste with salt and pepper. Add the wine and cook
lightly. Set aside to cool. Combine the cream cheese, remaining minced
garlic, parsley, and dill, mixing thoroughly. Add the sauteed stems, mixing
well. Stuff the mushroom caps by spooning this mixture into the inverted
caps. Combine the Parmesan cheese and the bread crumbs. Sprinkle this
mixture on top of the stuffed mushroom caps. Bake at 400 until hot and
lightly browned. Garnish with chopped parsley.

Approximate preparation time: 30 minutes

My Notes:

Served at Timberline Lodge, Mount Hood, Portland, Oregon Published in
Timberline Lodge Cookbook (1987) by Leif Eric Benson (Certified Executive
Chef of Timberline Lodge since 1979.)

If you see the movie "The Shining" you will see the lodge. It was used for
all the exterior shots. Scary place. Our Timberline is NOT scary. It is ski
resort on top of Mount Hood, within minutes from downtown Portland. The
lodge has rooms, a gourmet restaurant, pool. Built during Depression by WPA
from timber in the area. The cookbook has gorgeous photos.

MC formatted by Brenda Adams adamsfmle@sprintmail.com
Recipe by: Timberline Lodge Cookbook (1987) by Leif Eric Benson

Posted to MCRecipe Digest V1 #373, by Brenda Adams
adamsfmle@sprintmail.com on Wed, 15 Jan 1997.