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Stuffed Mushrooms Lucchese

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Large mushrooms*

  2. 4 tablespoons 60ml Butter

  3. 1 tablespoon 15ml Onion - minced (medium)

  4. 1 cup 146g / 5.1oz Soft white bread crumbs

  5. 1 cup 146g / 5.1oz Chopped walnuts

  6. 1 tablespoon 15ml Tomato paste

  7. 2 tablespoons 30ml Fresh lemon juice

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 3 Bacon strips - cooked, drained,

  11. 1/2 cup 118ml Half and half

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

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

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