Happy Hour Mushrooms Recipe
By PutoPinoy on Friday, July 06, 2007 At
Friday, July 06, 2007
Ingredients:
Remove stems from mushrooms and reserve for other uses. Melt 2 tablespoons of the butter or margarine and mix well with mushroom caps. Thoroughly blend remaining 4 tablespoons butter, garlic, cheese, wine, soy sauce, and cracker crumbs. Place mushrooms, cavity side up, in an 8 or 9 inch wide baking pan. Evenly mound filling in each mushroom pressing it in tightly. (At this point, you may cover and refrigerate for up to 6 hours.) Broil about 6 inches below heat until bubbly and lightly browned, for about 3 minutes. Serve.
- 10 med.-size mushrooms 1 1/4 to 1 1/2 inch (about 1 lb.)
- 6 tbsp. butter or oleo, softened
- 1 clove garlic, minced
- 3 tbsp. Jack cheese, shredded
- 3 tbsp. dry white or red wine
- 1 tsp. soy sauce
- 1/3 c. fine cracker crumbs
Remove stems from mushrooms and reserve for other uses. Melt 2 tablespoons of the butter or margarine and mix well with mushroom caps. Thoroughly blend remaining 4 tablespoons butter, garlic, cheese, wine, soy sauce, and cracker crumbs. Place mushrooms, cavity side up, in an 8 or 9 inch wide baking pan. Evenly mound filling in each mushroom pressing it in tightly. (At this point, you may cover and refrigerate for up to 6 hours.) Broil about 6 inches below heat until bubbly and lightly browned, for about 3 minutes. Serve.
