Shelly's Recipe

ITALIAN STUFFED MUSHROOMS I

Category: Stuffed Mushrooms

8 large mushroom caps
1 cup small croutons, saute in some olive oil until crisp
3 tbsp bread crumbs
2 tbsp white wine
3 tbsp butter
2 tbsp olive oil and diced onion
3 anchovy, minced
1 tbsp chopped parsley
1 tsp marjoram
Salt and pepper, to taste
Parmesan cheese

Remove stems from 6 of the mushrooms. Chop the stems and the remaining two mushrooms. Heat the butter and olive oil in a saute pan over low heat. Add onions and next 5 ingredients. Cook until onions soften. Add the wine to the pan to deglaze. Add croutons and some parmesan cheese and cook for a few minutes. Remove the mixture from the pan.

Saute the mushrooms in a little oil and butter until they start brown. Turn over and cook the bottoms briefly. Fill the mushrooms with the cooked mixture and sprinkle with cheese. Bake at 375 for 10 minutes. After baking, finish under a broiler to brown them.

May be refrigerated but serve at room temperature.