Haystack Baked Stuffed Mushrooms

Recipe Ingredients

		Favorite Restaurants Bon A
18		Mushrooms (medium)
1/2		Onion (small)
20		Garlic - crushed
3 tablespoons	45ml	Oil
3 tablespoons	45ml	Butter
1/4 cup	23g / 0.8oz	Toasted sliced almonds
1 1/2 teaspoons	7.5ml	Parsley flakes
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Paprika
4 tablespoons	60ml	Dry sherry - up to 6t
4 tablespoons	60ml	Bread crumbs - up to 6t
		Parmesan - grated
		Butter
		Pepper

Recipe Instructions

** "...Especially outstanding was a stuffed mushroom appetizer containing sliced almonds." Needle in a Haystack, Montgomery Center, VT Remove stems from mushrooms and set caps aside.

Combine stems, onion, and garlic in processor and chop finely. Heat half of oil and butter in small saucepan. Add stem mixture and saute over med high heat 4-5 minutes, adding more oil and butter if needed.

Add almonds, parsley, Worcestershire sauce, basil, paprika, and sherry and bring to simmer. Remove from heat, add breadcrumbs and toss lightly.

Preheat oven 400F.

Heat remaining oil and butter in saucepan and saute mushroom caps over high heat, 1-2 minutes.

Place caps rounded side down in individual au gratin dishes. Divide crumb mixture among caps. Dust with Parmesan, dot with butter and sprinkle with pepper.

Bake until heated through, 15-20 minutes.

Source:
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