Skewered Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 10 Large | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon granules | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Herb | 1/2 Cup (16 tbs), seasoned | |
| Butter or margarine, melted | ||
Directions
Separate mushroom caps and stems.
In saucepan heat wine and bouillon till granules dissolve.
Add mushroom caps to liquid in saucepan; cover and simmer 2 minutes.
Drain on paper toweling.
Reserve 1/4 cup liquid.
Finely chop mushroom stems to make 1/2 cup; cook with onion in 2 tablespoons butter till tender.
Stir in stuffing mix and 14 cup reserved wine liquid.
Fit 2 mushroom caps together with 1 tablespoon stuffing between.
Thread on skewers.
Brush with melted butter; wrap in heavy foil.
Place over medium hot coals for 3 to 5 minutes.
Remove foil.
Add tomato wedges and green pepper pieces to skewers, if desired.
In saucepan heat wine and bouillon till granules dissolve.
Add mushroom caps to liquid in saucepan; cover and simmer 2 minutes.
Drain on paper toweling.
Reserve 1/4 cup liquid.
Finely chop mushroom stems to make 1/2 cup; cook with onion in 2 tablespoons butter till tender.
Stir in stuffing mix and 14 cup reserved wine liquid.
Fit 2 mushroom caps together with 1 tablespoon stuffing between.
Thread on skewers.
Brush with melted butter; wrap in heavy foil.
Place over medium hot coals for 3 to 5 minutes.
Remove foil.
Add tomato wedges and green pepper pieces to skewers, if desired.
Chef
