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Baked Stuffed Mushrooms

Yield 10 to 12 appetizer servings


  • 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
  • Wine Sauce

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes