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Stuffed Mushroom Caps

servings: amounts may vary depending on size of mushrooms but
in general are suitable for 1 dozen stuffed caps


12 medium to small-sized mushrooms
¼ cup freshly chopped onion
¼ stick of margarine or butter
1 clove garlic
¼ cup of wine (white zinfandel works well)
Italian-flavored bread crumbs
1&frac2 tsp paprika
1 tsp sage or poultry seasoning
1 fried bacon slice


Remove stems from caps. Chop stems into fine pieces. Chop ¼ cup onions and 1 section of garlic and saute in ¼ stick of melted butter or margerine in frying pan. Add chopped mushroom stems and saute until stems are soft. Flavor with salt, pepper, paprika, and sage to taste.

Add wine and heat a minute or two so alcolhol burns off. Crumble in 1 slice of crisp, fried bacon. Add Italian-flavored bread crumbs until> mixture is thick and stiff enough to spoon.

Coat inside of caps with soft butter, gently spoon mixture into caps. Broil stuffed caps under broiler for 3-4 minutes (time based on gas oven).

Stuffed Mushrooms

In a pan, melt some butter and throw in some diced onions. Let it cook until the onion is clear. At this point add sage and rosemary to your taste. You can add garlic too, but as much as I like it, I`m not sure it goes with the mushroom taste. In a bowl, grind up the mushroom stalks and any broken ones you are not going to stuff. Once ground up, mix in some bread -> not the crust, just the middle soft part. Mix this up together, gradually adding the butter/onion/spice mixture until you have somethign a little dryer than a paste. I guess it will be the consistency of Stove Top. You can then add little pieces of celery, and whatever else you like.After stuffing the mushrooms witht he stuffing, put them in an oven on med-low heat so that they get warm all the way through. You can sprinkle cheese over them for melting if you`d like.

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