Name: Stuffed mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 24 large white button mushrooms; 6 tbsp butter; 2 tbsp finely chopped green onion; 3 tbsp flour; 1/4 tsp grated nutmeg; 1 tsp finely chopped parsley; salt and pepper; 2 tbsp butter; 1/2 cup cracker crumbs or breadcrumbs

Ingredients

Scale

24 large white button mushrooms
6 tbsp butter
2 tbsp finely chopped green onion
3 tbsp flour
1/4 tsp grated nutmeg
1 tsp finely chopped parsley
salt and pepper
2 tbsp butter
1/2 cup cracker crumbs or breadcrumbs

Instructions

Preheat oven to 170C.
Wash the mushrooms.
Remove the stems and finely chop up.
Add to a saucepan over medium heat, adding the butter and green onions, and saute for 5-10 minutes.
Add the flour, nutmeg, parsley, salt and pepper and a splash of water if required.
Let cool, then scoop into the mushroom caps.
In a bowl, melt some butter, then stir in cracker crumbs.
Spoon over the mushroom mixture, then place in oven and bake for 15 minutes.

Notes

Adapted from The Original Boston Cooking-School Cookbook by Fannie Merritt Farmer (1896)

Cook Time: 30 mins