MUSHROOMS COCKAIGNE
(STUFFED MUSHROOMS)

12 LARGE MUSHROOMS
2 T. BUTTER
1-1/2 C. DRY BREAD CRUMBS
1/4 C. CHOPPED PECANS
1 MINCED GARLIC CLOVE
2 T SHERRY
2 T. BEEF STOCK
1/ TSP. SALT
1/8 TSP. PEPPER
PARMESAN CHEESE

 

 

WIPE MUSHROOMS AND REMOVE STEMS. CHOP THE STEMS AND SAUTE IN 1 T. BUTTER FOR 2 MINUTES.

MIX THE STEMS WITH THE BREAD CRUMBS, NUTS AND GARLIC.
STIR IN THE SHERRY AND STOCK.

BRUSH THE CAPS WITH THE OTHER T. BUTTER AND PUT THEM OPEN SIDE UP IN A GREASED PAN.
STUFF THE MUSHROOMS WITH THE BREAD CRUMB MIXTURE AND SPRINKLE WITH PARMESAN CHEESE.

BROIL 6 INCHES FROM HEAT UNTIL TOASTED.