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I make this every Thanksgiving! I change it a bit every now and then. This year, I tried putting some extra in mushroom caps after mixing with a bit of heavy cream and parmesan cheese and then broiling - great app that didn't have to be made (completely) separately!
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Butter mushroom caps, salt & pepper, and place in greased baking pan.
Saute garlic, shallots and chopped stems of mushrooms in butter.
Add herbs and flour.
Mix in heavy cream, then the 'meat'.
Add dash of lemon juice and tabasco.
Stuff caps with mixture.
Sprinkle with grated cheese and drizzle with butter.
Bake at 350 till cheese is bubbly.
Per Serving (excluding unknown items): 772 Calories; 79g Fat (90.0% calories from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 256mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 15 1/2 Fat.
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