Sherried Stuffed Mushrooms
1 1/2 lbs. medium size mushrooms
1/4 cup melted butter or margarine
2/3 cup minced green onion
3/3 cup sherry 1 3/4 cups seasoned breadcrumbs
Heat oven to 350. Wipe mushrooms with a damp paper towel and
remove the stems. Swirl the mushroom caps in the melted
butter and place on a shallow baking sheet. Mince the
mushroom stems, then sauti the stems and green onions in the
remaining butter until very tender. Remove from the stove
and stir in the sherry and breadcrumbs. Spoon the mixture
into the mushroom caps and bake until hot, about 10 to 15
minutes. Serve warm.
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