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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are so good and very easy to make. Great for a cocktail party (when made with the smaller mushrooms), as an appetizer, along side a steak, chicken or roast or as a meal itself with a tossed salad. I am sorry but I just don't know how much ovlive oil I use, just enough to dampen the breadcrumbs. Ingredients:
4 large portabella mushrooms or 4 large equivalent button mushrooms |
3 tablespoons chopped fresh parsley (italian) |
4 tablespoons butter |
2 large shallots, chopped fine |
1 large garlic clove, chopped fine |
1/4 cup chicken broth |
1/2 cup white wine |
1 cup seasoned bread crumbs |
olive oil |
Directions:
1. Clean and stem mushrooms.
2. In a small saucepan heat chicken stock over medium heat. Add mushrooms and cover, simmer 3 minutes or until just tender.
3. Remove mushrooms and place top down, snuggly, in a low baking dish, set aside.
4. Pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. Bring to boil.
5. Meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture.
6. Pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish.
7. Broil mushrooms 4 inches from heat for about 5 minutes or until browned.
8. Transfer to serving plate pouring over any juices that collected in the baking dish.
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