Ingredients:
50 small mushrooms suitable for stuffing
½ cup diced Camembert or Brie (including rind)
1 tablespoon butter, softened
1 cup walnut pieces, finely chopped
1 clove garlic, minced
1 cup soft breadcrumbs
2 tablespoons fresh parsley, chopped
2-4 tablespoons milk
Recipe Directions:
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Preheat oven to 400°F (205°C). Trim the stems of the mushrooms even with the gills.
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Chop stems and place in bowl. Add cheese, butter, walnuts, garlic, breadcrumbs, parsley, and enough milk to moisten. Mix well.
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Place mushrooms, stem side up, in a large, shallow, ovenproof dish. Put a spoonful of the mixture on top of each mushroom. Bake for 8-10 minutes or just until tender.
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