Stuffed Mushrooms Lucchese Recipe - Cooking Index
Large meaty mushrooms are filled with a combination of walnuts and bacon and served as an appetizer or side dish.
Type: Vegetables1 1/2 lbs | 681g / 24oz | Large mushrooms* |
4 tablespoons | 60ml | Butter |
1 tablespoon | 15ml | Onion - minced (medium) |
1 cup | 146g / 5.1oz | Soft white bread crumbs |
1 cup | 146g / 5.1oz | Chopped walnuts |
1 tablespoon | 15ml | Tomato paste |
2 tablespoons | 30ml | Fresh lemon juice |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 | Bacon strips - cooked, drained, | |
And crumbled | ||
1/2 cup | 118ml | Half and half |
* Alternate Mushrooms: Common Store Mushroom, Horse Mushroom, Meadow Mushroom, Morels, The Prince
Remove the stems from the mushrooms and mince the stems. Melt the butter in a saute pan or skillet and saute the onion and stems for 4 minutes. Stir in the bread crumbs, nuts, tomato paste, lemon juice, salt, and pepper and cook for 2 minutes.
Let the mixture cool slightly, then stuff the caps. Top with the bacon and bake in a preheated 400 degree oven for 25 minutes. Remove from the oven. Pour the cream over the mushrooms and bake for 5 more minutes. Serve warm.
This recipe yields 4 to 6 appetizer or side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
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