Stuffed Mushrooms is one of my three favorite dishes (shrimp mousse and paella are the other two; look for their recipes in the index.) to take to a party.

The following is a 'good basic recipe'. Like most recipes, feel free to change the spices and ingredients to your taste. The following is for a small group, makes 3 or 4 servings. Double or triple ingredients for a party dish.

Ingredients:

• 8 to 12 large (or 16 to 20 small) fresh, white mushrooms
• 2 -15 spoons¹ of butter or margarine
• salt and pepper to taste
• a pinch of basil or oregano (if desired)
• a couple dashes of garlic and onion salt
• a few pinches of minced celery leaves or parsley
• a pinch of finely chopped green onion tops or onion grass
• 1/2 cup fresh bread crumbs
• either 1/4 cup grated cheddar or swiss cheese or shredded cooked crab meat.

¹American conversion: 2 - 15 spoons = 2 tablespoons (i.e. one ounce or 30 grams). The cups used are the international cups 1/2 international cup = 2/5 American cup. For convenience, Americans can use the cup measure as given with no major problem.

How to make:

• Do not WASH the mushrooms, wipe them carefully with a damp dish towel or paper towel.
• Remove the stems, chop and saute in the butter, along with the herbs and spices.
• Add the other ingredients. Mix together well until the stuffing sticks together. Add more butter if the stuffing is too dry.
• Stuff the caps and place on a well greased pan or cookie sheet.
• Bake in a preheated oven at about 180 degrees C ² for 10 to 15 minutes. Be careful to NOT over bake!
• Serve piping hot!

²Note for Americans: 180 degrees C = about 350 degrees F.

Bon appetite!

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Copyright © 1996, 2002 by Nick Miller.