Sherried Mushrooms
(4 servings)
12 large mushrooms caps
lemon juice
4 tbsp butter
1 garlic clove, minced
2 tbsp grated Gruyere or Parmesan cheese
6 tbsp soft fresh breadcrumbs
1/4 tsp grated nutmeg
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
salt and freshly ground pepper to taste
1/4 cup dry sherry, approximately
Preheat oven to 350 F.
Remove stems from mushrooms. Chop stems and sprinkle caps with lemon juice.
Melt half the butter in small saucepan and cook chopped stems until wilted. Add garlic. Stir in cheese, crumbs, nutmeg, parsley, chives, salt and pepper.
Stuff caps with this mixture and arrange them in buttered baking dish. Sprinkle lightly with sherry and dot with remaining butter.
Bake for 15 minutes.