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Ingredients
2 pounds large mushrooms, washed and stems removed (reserve) 4 tablespoons half and half 1/3 cup celery, minced 1 tablespoon fresh parsley, minced 1/2 teaspoon cumin 1/2 cup bread crumbs (approximately) salt and pepper to taste 1 stick butter |
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Steps
- Wash or brush mushrooms clean and remove stems.
- Chop celery and mushroom STEMS very fine. Simmer in melted butter in a saucepan for about 10 minutes on low heat.
- Add rest of the ingredients and stir. Remove from heat.
- Pour off any excess butter and stuff the mushroom caps with the mixture.
- Bake in 350° F (preheated) oven for about 20 minutes or until golden brown.
