Swiss Stuffed Mushrooms Recipe
Swiss Stuffed Mushrooms is easy to cook dish. Swiss Stuffed Mushrooms gets its taste from cheese mixed with eggs flavored lemon juice. Swiss Stuffed Mushrooms is served as appetizer across the globe.
Ingredients
| Mushrooms | 18 Medium | |
| Salt | To Taste | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Parsley flakes | 1 Teaspoon, dried | |
| Dill weed | 1 Teaspoon, crushed | |
| 1/4 to 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 2 Tablespoon | |
Directions
Clean mushrooms with damp paper towels.
Remove stems, and set aside.
Sprinkle inside of caps with salt.
Chop stems finely; saute in butter over medium heat 3 to 4 minutes.
Add remaining ingredients except mushroom caps, mixing well.
Spoon mixture into mushroom caps Place stuffed mushrooms on un greased baking sheet; bake at 350° for 5 to 8 minutes or until thoroughly heated.
Serve hot.
(These may be made ahead of time and refrigerated until ready to bake.)
Remove stems, and set aside.
Sprinkle inside of caps with salt.
Chop stems finely; saute in butter over medium heat 3 to 4 minutes.
Add remaining ingredients except mushroom caps, mixing well.
Spoon mixture into mushroom caps Place stuffed mushrooms on un greased baking sheet; bake at 350° for 5 to 8 minutes or until thoroughly heated.
Serve hot.
(These may be made ahead of time and refrigerated until ready to bake.)
Chef
