Cooking Wright

Aunt Pat's Stuffed Mushrooms


2 lb. Mushrooms (2 dozen)

Wash, trim and dry. Saute:

3 Tbsp butter
3/4 of 1 onion, chopped fine
1/4 c. celery
chopped stems of mushrooms
1/2 c. soft bread crumbs
1/2 tsp salt
1/2 tsp thyme
1/4 tsp. pepper
1 c. parmesan cheese
5 strips bacon, crisp, crumbled, optional
3/4 c. mayonnaise
1 small can chopped olives


Fill the caps. Place filled caps on baking dish (juice comes out, so cookie tray spills over in oven). Bake 15 minutes at 350 degrees. To reheat, broil 3 minutes. Baking is adequate for serving. Only broil when reheating.

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