By Lynnda Cloutier eatygourmet
This is a great recipe to compliment any meat appetizer. If you’re in a hurry, a box of stuffing mix works great. You can add some finely chopped chicken or beef to the stuffing. Preheat your oven to 350 for the stuffed mushrooms. You will also need a large serving platter or several small appetizer plates.Unknown source
24 to 30 medium fresh mushrooms
1/2 cup bread crumbs or toasted rye or wheat bread, crumbled
1/2 cup sour cream
2 green onions, finely chopped
1 stalk celery, finely chopped
1Rinse and dry mushrooms thoroughly. Remove stems. Chop mushrooms stems very fine. In medium bowl, mix bread crumbs, sour cream, chopped mushroom stems, celery and green onions.
2Put a small spoonful of stuffing mixture into mushroom caps. Put stuffed mushrooms in 9 x 13 inch baking dish, sprayed with a little cooking spray. Bake in preheated 375 oven for 15 to 20 minutes til mushrooms are slightly tender. Arrange on a platter or in individual tasting bowls. These are great hot or at room temperature.
About this Recipe
Course/Dish: Vegetable Appetizers