Title: Haystack Baked Stuffed Mushrooms
Categories: Appetizer
Yield: 6 Servings
| FAVORITE RESTAURANTS, BON A |
| 18 | md | Mushrooms |
| 1/2 | sm | Onion |
| 2 | cl | Garlic, crushed |
| 3 | tb | Oil |
| 3 | tb | Butter |
| 1/4 | c | Toasted sliced almonds |
| 1 1/2 | ts | Parsley flakes |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Paprika |
| 4 | tb | Dry sherry, up to 6T |
| 4 | tb | Bread crumbs, up to 6T |
| | | Parmesan, grated |
| | | Butter |
| | | Pepper |
** "...Especially outstanding was a stuffed mushroom appetizer containing
sliced almonds." Needle in a Haystack, Montgomery Center, VT Remove stems
from mushrooms and set caps aside. Combine stems, onion, and garlic in
processor and chop finely. Heat half of oil and butter in small saucepan.
Add stem mixture and saute over med high heat 4-5 mins, adding more oil and
butter if needed. Add almonds, parsley, Worcestershire sauce, basil,
paprika, and sherry and bring to simmer. Remove from heat, add breadcrumbs
and toss lightly. Preheat oven 400 F. Heat remaining oil and butter in
saucepan and sauter mushroom caps over high heat, 1-2 mins. Place caps
rounded side down in individual au gratin dishes. Divide crumb mixture
among caps. Dust with Parmesan, dot with butter and sprinkle with pepper.
Bake until heated through, 15-20 mins. S: Fav Rest Rs, Bon A