From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup shredded Swiss cheese
  • 1 hard-boiled egg, finely grated
  • 3 Tablespoons fine dry bread crumbs
  • 1 clove garlic, minced
  • 2 Tablespoons butter, softened
  • 1 pound fresh mushrooms, each about 1 to 1-1/2 inches in diameter
  • 4 Tablespoons butter, melted


1.  In a mixing bowl combine cheese, egg, bread crumbs, garlic, and 2 Tablespoons softened butter; blend thoroughly.
2.  Remove stems from mushrooms.  Place unfilled mushrooms, rounded side up, on a baking sheet.
3.  Brush tops with melted butter.
4.  Broil 3 to 4 inches from heat for 2 to 3 minutes until lightly browned.  Remove from broiler.
5.  Turn mushrooms over; fill each with cheese mixture.
6.  Return filled mushrooms to broiler.  Broil 1 to 2 minutes more.

May be prepared early in day and broiled before serving.

3 dozen

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