Stuffed Mushrooms

Categories: Appetizers
Yield: 1 servings

20 md Mushrooms
1 sm Onion; finely chopped
1/4 c Frozen defatted Chicken
-stock; thawed
2 Cloves garlic; minced
1 ts Olive oil
1/2 c Soft bread crumbs
2 tb Chopped fresh parsley
2 ts Grated Parmesan cheese

Preheat the broiler.

Separate the stem from each mushroom cap. Coarsely chop the steins and
reserve. Place the mushroom caps, round side up, on a large baking sheet.
Broil 4" from the heat for 4 minutes, or until the mushrooms are wrinkled
and exude moisture. Remove from the oven and set aside to cool.

In a 10" no-stick skillet, combine the onions, stock, garlic, oil, and the
reserved mushroom stems. Cook, stirring frequently, over medium-high heat
for 10 minutes, or until the onions are soft but not browned. Remove from
the heat. Add the bread crumbs and parsley. Stir well to combine.

Pack the onion mixture into the mushroom caps. Set the mushrooms, stuffed
side up, on the baking sheet. Sprinkle with the Parmesan. Broil 4" from the
heat for 5 minutes, or until golden brown.

Makes 20

To freeze, stuff the mushrooms and place them on a tray. Put in the freezer
for several hours or until solid. Transfer to a freezer quality plastic
bag. Don't thaw the mushrooms before broiling. Just; sprinkle with the
Parmesan and add an extra 3 minutes to the broiling time to heat them
through.

NOTES : Savory stuffed mushrooms are popular low-cost appetizers that can
be made up to 3 months ahead and frozen. Winter sales on mushrooms lowers
the price to $1.20 or less a pound.

Recipe by: Prevention's Freezer Cookbook -For the Freezer

Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.

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