Shelly's Recipe

ITALIAN STUFFED MUSHROOMS IV

Category: Stuffed Mushrooms

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

Remove the stems from 6 of the mushrooms. Chop the stems and the remaining 2 mushrooms. Heat the butter and olive oil in a large saute pan over low heat. Add the next 6 ingredients. Cook until onions soften. Add the white wine to the pan to deglaze. Add the croutons and some Parmigiano 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 to brown. Turn over and cook the bottoms briefly. Fill the mushrooms with the filling and sprinkle with Parmigiano cheese. Bake at 375 for 10 minutes. After baking, finish under a broiler to brown them. May be refrigerated, but serve a t room temperature.