Stuffed Mushrooms

[Roxy]

Stuffed Mushrooms:

 

24 medium mushrooms

5 T. butter, melted

salt and pepper to taste

1 T. oil

3 T. minced onion

3 T. minced green onion

3 T. dry bread crumbs or stuffing mix

1/4 cup Grated Swiss Cheese

1/4 cup Grated Parmesan Cheese

1 T. parsley

3 T. milk

 

 

Clean, dry and remove stems from mushrooms. Set stems aside. Melt 5 T. butter in skillet. Place mushroom caps in 9x13-in. pan upside down. Brush mushroom caps with butter. Salt and pepper to taste and turn over mushroom caps. Finely chop mushroom stems, onion, and green onion. Sauté onion and green onion in remaining butter and oil for 3 minutes-(Do not let brown. Add chopped mushroom stems. Turn off heat. Add bread crumbs, Swiss Cheese, Parmesan Cheese and parsley. Add milk one T. at a time depending on how moist the mixture is. Spoon the mixture into the mushroom caps overfilling them. Sprinkle with grated Swiss cheese. Bake at 375 degrees for 20 minutes. OPTION: Replace 1/2 of the bread crumbs with finely chopped crabmeat