Mushrooms

Table of contents

1. MUSHRO0M CAPS
   1. CHEESE AND BACON
   2. CRAB-FILLED
   3. VEAL-FILLED
   4. HAM-FILLED
2. STUFFED MUSHROOMS WITH CHEESE

MUSHRO0M CAPS

• Remove stems from mushrooms.
• Melt butter, add caps and brown lightly on both sides.
• Remove to an ovenproof dish.
• Chop stems.

CHEESE AND BACON

1. Cook and crumble bacon.
2. Add mushroom stems to bacon fat and sauté.
3. Add chives and Worcestershire sauce.
4. Remove from heat and add cheese.
5. Fill caps and bake in 400 oven for about 10 minutes.
6. Serve hot.

CRAB-FILLED

1. Melt butter and cook mushroom stems with celery and minced onions.
2. Add Worcestershire sauce.
3. Remove from heat and add cheese and crab.
4. Mix and fill caps.
5. Bake in 400 oven for about 10 minutes.
6. Serve hot.

VEAL-FILLED

1. Melt butter and sauté ground veal until cooked and crumbly.
2. Add mushroom stems, nutmeg, lemon peel and sherry.
3. Remove from heat and add cheese. Fill caps.
4. Bake in 400 oven for about 10 minutes.
5. Serve hot.

HAM-FILLED

1. Mix ham, sour cream and chives with mushroom stems.
2. Press mixture into caps.
3. Bake at 350 for 10 minutes.
4. Garnish with olives.

STUFFED MUSHROOMS WITH CHEESE

Step 1

• Remove stems and chop fine.
• Lightly sauté caps in butter and arrange in a baking dish.

Step 2

• Mix ingredients and add to steams.
• Press into caps and bake at 350 for 10 minutes.

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