Stuffed mushrooms 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ½ | cup | Milk |
| 1 | ounce | Sherry |
| 1 | ounce | Brandy |
| 2 | tablespoons | Butter or margarine |
| Mushroom caps | ||
| 1 | tablespoon | Crushed ginger |
| 3 | tablespoons | Grated cheddar cheese |
| 1 | tablespoon | Mayonnaise |
| 1 | tablespoon | Prepared mustard |
| 1 | pinch | Nutmeg |
| Meat; see directions | ||
Directions
Meats are up to you. Try imitation crab, baby shrimp, bacon, lobster, tuna, smoked salmon or marlin, or what have you, to make ½ pound.
Melt butter on low heat in a skillet. Stir in flour, add milk slowly, stirring until of heavy soup consistency. Add remaining ingredients except meat and simmer for 15 minutes, or until cheese is fully melted. Remove mushroom stems and hollow out caps. Chop the meat finely and add to the sauce; simmer to a sticky hamburger consistency. Mound stuffing in mushroom caps and broil to a golden brown. Works well on the barbecue. Stuffing may also be used as a spread for crackers.
Recipe by: Prodigy Food and Wine Board Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@...> on Apr 05, 1998
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