Home › The Waldorf Kitchen › Baked Stuffed Mushrooms

Baked Stuffed Mushrooms

Choose mushrooms of a medium size, and cut out all the stalks or stems; wash these and chop them fine; mince two shallots, and put them in a stewpan with plenty of butter, and fry; then stir in one tablespoonful of flour and the minced stalks. Add a moderate quantity of finely-chopped parsley, season to taste with pepper and salt, and stir over the fire for a few minutes, moistening with a small quantity of stock. Fill the hollow part of each mushroom with the above mixture; butter a baking-dish, lay the mushrooms side by side in it, the open part uppermost, strew over plenty of finely-grated breadcrumbs and place them in a brisk oven for a quarter of an hour. Arrange the mushrooms carefully on a hot dish, over which has been spread a folded napkin, or an ornamental dish-paper, garnish with fried parsley, and serve.