From: Greg Reynolds
Date: Mon, 09 Oct 2000 15:57:40 -0400
Stuffed Mushrooms
3 tablespoons olive oil
16 large mushroom caps
1 cup finely chopped mushroom stems
2 tablespoons finely chopped carrots
2 tablespoons finely diced celery
2 tablespoons finely chopped white onion
3/4 teaspoon minced garlic
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil
Salt and pepper to taste
1/2 cup bread crumbs
2 tablespoons grated Parmesan
3 tablespoons Madeira or Marsala wine
8 ounces Fontina cheese, sliced into 16 (2-inch) squares. Preheat oven
to 250 degrees.
Heat oil in a saute pan over medium-high heat. Add mushroom caps and
stems, carrots, celery, onion, garlic, parsley, basil, salt and pepper,
and saute in pan about 3 minutes until mixture is soft.
Add bread crumbs, Parmesan and wine, and mix well. Remove caps from pan
and gently wipe stuffing from outside surface. Stuff mixture into
mushroom caps and place caps on a baking sheet. Top each mushroom with a
slice of Fontina.
Bake 6 to 8 minutes until cheese is melted. Makes 4 servings.
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