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Vegetable-Stuffed Mushrooms

Contributed By: Cheryl | See all of Cheryl's recipes
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Active Time:  15 Minutes
Total Time:  30 Minutes
A chef once told me that these stuffed mushrooms were the best he had ever had!
12 Large Mushroom (about 1 lb)
1 tbl unsalted butter
5 green onions, chopped fine
1 medium celery stalk chopped
1 small ripe tomato, cored & chopped
1/2 tsp dried marjoram
1/8 tsp black pepper
1/2 cup italian style bread crumbs
1. Preheat oven to 400 degrees. Wash & wipe the mushrooms and twist off stems; set the caps aside and mince the stems.

2. In a heavy 10 inch skillet, melt the butter over moderate heat; add the green onions, celery and mushrooms stems and cook uncovered stirring often until the vegetables are soft about 5 minutes. Add the tomato, marjoram and pepper and cook covered 5 minutes longer. Sir in the bread crumbs and remove the skillet from the heat.

3. Spoon the mixture into the mushroom caps mounding it up slightly. In a lighly greased 13"x9"x2" casserole, arrange the mushrooms in one layer. Bake uncovered for 20 minutes or until lightly browned. Serves 4.

Date Added: 11/02/2009
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