Stuffed Mushrooms Aurora Colony From Timberline Lodge

Recipe Ingredients

2 lbs	908g / 32oz	Mushrooms - medium-size
1 tablespoon	15ml	Butter
2		Garlic - minced salt and pepper to t
1/4 cup	59ml	Oregon chardonnay - (or other dry white
		Wine)
1 lb	454g / 16oz	Cream cheese garnish with chopped
1/2 cup	73g / 2.6oz	Chopped parsley
1 teaspoon	5ml	Dill - chopped fresh, (or
1/2 teaspoon	2.5ml	Dried)
3		Garlic - minced (3 to 5)
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/2 cup	73g / 2.6oz	Fresh bread crumbs

Recipe Instructions

Preheat the oven to 400F.

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 400F 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.

Source:
Timberline Lodge Cookbook (1987) by Leif Eric Benson

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