Baked Stuffed Mushrooms

Oxmoor House
10 to 12 appetizer servings


+ Add To Shopping List
1 pound large fresh mushrooms, cleaned
2 tablespoons butter or margarine
1/4 pound ground veal
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon celery salt
1/4 teaspoon pepper


Remove stems from mushrooms; chop stems. Set mushroom caps aside.

Melt butter in a heavy skillet. Add chopped stems, veal, onion, and garlic; sauté mixture until veal is browned, stirring to crumble. Add seasonings; mix well. Drain off pan drippings.

Spoon mixture into mushroom caps; place caps in a lightly greased 13- x 9- x 2-inch baking dish. Bake at 375° for 20 minutes. Spoon sauce over mushrooms to serve.

Created date

February 2010