Gene Autry Museum Stuffed Mushrooms

Recipe Ingredients

24 teaspoons	120ml	White mushrooms (large)
1/4 cup	49g / 1.7oz	Melted butter - (1/2 stick)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Finely-minced onions
1/2 cup	46g / 1.6oz	Finely-minced shallots
3 tablespoons	45ml	Oil
2/3 cup	157ml	Madeira
1/2 cup	73g / 2.6oz	Plain dry bread crumbs
2/3 cup	97g / 3.4oz	Grated Gruyere cheese
2/3 cup	97g / 3.4oz	Grated Parmesan cheese
2/3 cup	61g / 2.2oz	Minced parsley
1/3 cup	78ml	Whipping cream

Recipe Instructions

Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside.

Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3 to 4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4 to 5 minutes.

Add Madeira and bring to boil. Boil until liquid evaporates. Cool. Add bread crumbs, Gruyere and Parmesan cheeses and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning.

Spoon stuffing into mushroom caps on baking sheet. Bake at 375 degrees until hot and bubbly, 10 to 12 minutes.

This recipe yields 8 servings.

Each serving: 264 calories; 335 mg sodium; 47 mg cholesterol; 21 grams fat; 9 grams carbohydrates; 9 grams protein; 0.38 gram fiber.

Source:
The Los Angeles Times, 05-31-2000

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