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1/2 lb medium mushrooms
4 tbsp oil
2 tbsp minced onion
1/2 c bread crumbs
1/4 tsp tobasco sauce
1/4 tsp dried leaf thyme
1/4 c sherry or water

Remove stems from mushrooms; chop only enough stems to make 2 tbsp chopped stems. Heat 2 tbsp oil in skillet. Add onion and mushroom stems; saute until tender. Add bread crumbs, tabasco sauce, and thyme; mix well. Fill mushroom caps with stuffing. Clean the skillet. Add remaining oil to skillet; heat. Add stuffed mushrooms; saute for about 3 minutes. Add sherry; cover. Simmer for about 10 minutes or until mushrooms are tender; serve immediately. Yield: about 12 stuffed mushrooms.