Stuffed Mushrooms Lucchese

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Large mushrooms*
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - minced (medium)
1 cup	146g / 5.1oz	Soft white bread crumbs
1 cup	146g / 5.1oz	Chopped walnuts
1 tablespoon	15ml	Tomato paste
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Bacon strips - cooked, drained,
		And crumbled
1/2 cup	118ml	Half and half

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom, Horse Mushroom, Meadow Mushroom, Morels, The Prince

Remove the stems from the mushrooms and mince the stems. Melt the butter in a saute pan or skillet and saute the onion and stems for 4 minutes. Stir in the bread crumbs, nuts, tomato paste, lemon juice, salt, and pepper and cook for 2 minutes.

Let the mixture cool slightly, then stuff the caps. Top with the bacon and bake in a preheated 400 degree oven for 25 minutes. Remove from the oven. Pour the cream over the mushrooms and bake for 5 more minutes. Serve warm.

This recipe yields 4 to 6 appetizer or side dish servings.

Source:
Wild About Mushrooms by Louise Freedman

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