Appetizers & Starters |
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Melt In Your Mouth Mushrooms - 2003
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Remove stems and wash mushroom caps in unsalted water. Drain on paper towels. Mix together remaining ingredients, and blend well. Stuff caps with approximately 1 teaspoon of mixture. Place on cookie sheet and bake for 20 minutes at 350. Serve hot.
Given to us by one of the fellow Haitian pilgrims, Laura Adams. She traveled with Ron on his 2003 trip.
- 1 pound fresh mushrooms
- 1 package cream cheese -- 8oz, softened
- 1 cup parmesan cheese -- grated
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dill weed, fresh
PREPARATION
Remove stems and wash mushroom caps in unsalted water. Drain on paper towels. Mix together remaining ingredients, and blend well. Stuff caps with approximately 1 teaspoon of mixture. Place on cookie sheet and bake for 20 minutes at 350. Serve hot.
Given to us by one of the fellow Haitian pilgrims, Laura Adams. She traveled with Ron on his 2003 trip.