From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a mixing bowl combine cheese, egg, bread crumbs, garlic, and 2 Tablespoons softened butter; blend thoroughly.
2. Remove stems from mushrooms. Place unfilled mushrooms, rounded side up, on a baking sheet.
3. Brush tops with melted butter.
4. Broil 3 to 4 inches from heat for 2 to 3 minutes until lightly browned. Remove from broiler.
5. Turn mushrooms over; fill each with cheese mixture.
6. Return filled mushrooms to broiler. Broil 1 to 2 minutes more.
NOTE: May be prepared early in day and broiled before serving.
YIELD: 3 dozen
- 1/2 cup shredded Swiss cheese
- 1 hard-boiled egg, finely grated
- 3 Tablespoons fine dry bread crumbs
- 1 clove garlic, minced
- 2 Tablespoons butter, softened
- 1 pound fresh mushrooms, each about 1 to 1-1/2 inches in diameter
- 4 Tablespoons butter, melted
TO PREPARE:
1. In a mixing bowl combine cheese, egg, bread crumbs, garlic, and 2 Tablespoons softened butter; blend thoroughly.
2. Remove stems from mushrooms. Place unfilled mushrooms, rounded side up, on a baking sheet.
3. Brush tops with melted butter.
4. Broil 3 to 4 inches from heat for 2 to 3 minutes until lightly browned. Remove from broiler.
5. Turn mushrooms over; fill each with cheese mixture.
6. Return filled mushrooms to broiler. Broil 1 to 2 minutes more.
NOTE: May be prepared early in day and broiled before serving.
YIELD: 3 dozen
