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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (24-ounce) package large mushrooms (about 2 dozen) |
2 tablespoons butter or margarine |
2 large shallots, minced |
1 garlic clove, minced |
1 1/4 cups finely chopped cooked roast beef |
1/2 teaspoon salt |
3/4 teaspoon pepper |
3/4 teaspoon chili powder |
1/2 teaspoon anchovy paste |
1 (14 1/2-ounce) can chicken broth |
1/4 cup fine, dry breadcrumbs |
garnish: chopped fresh parsley |
Directions:
1. Remove stems from mushrooms; chop stems. Set mushroom caps aside.
2. Melt butter in a large skillet over medium-high heat; add shallots and garlic, and sauté 2 to 3 minutes. Add mushroom stems, and sauté 4 minutes or until tender. Remove from heat; stir in roast beef and next 4 ingredients.
3. Bring broth to a boil in a Dutch oven; reduce heat. Add mushroom caps in batches, and simmer each batch 3 minutes. Drain well. Spoon beef mixture evenly into caps. Sprinkle with breadcrumbs, and place on a lightly greased rack in a broiler pan.
4. Broil stuffed mushrooms 5 1/2 inches from heat for 3 minutes. Garnish, if desired.
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