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8/17/2006

Stuffed Mushrooms

Serve these steaming hot to your guests with your favorite wine.

8-12 oz. large, fresh mushrooms
3 tablespoons butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup dry bread crumbs
1 teaspoon Worcestershire Sauce
1 teaspoon parsley flakes or 1 tablespoon freshly chopped parsley
1/4 teaspoon salt
1/8 teaspoon dry oregano or 1-2 teaspoons freshly chopped oregano leaves

Wash and dry the mushrooms. Remove and chop the stems.

Melt butter in a skillet over medium heat. Add the mushroom stems, celery and onion. Sauté until the onion is translucent, stirring occasionally.

Stir in the bread crumbs, Worcestershire Sauce and seasonings.

Mound the stuffing onto the mushroom caps.

Arrange caps on a greased baking sheet. Bake at 375 degrees for about 10 minutes, or until thoroughly heated.

Serves 5-7.

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