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April 5, 2006

Polish Stuffed Mushrooms

July 19, 2006 10:07 AM EDT

views: 41 | rating: 10/10 (4 votes) | comments: 6

                        Polish Stuffed Mushrooms
Categories: Polish, Ethnic, Vegetable, Appetizer, Slavic
Yield: 2 Dozen

     24 ea Large Mushrooms
           1 Tb Butter
           2 Tb Shallots minced
    1/4 c Bread crumbs
      1 tb Sour cream
      2 ts Parsley chopped
           Salt & pepper to taste
    1/2 c Swiss cheese grated

Remove the stems from the mushrooms.
Minced the stems and set aside.
Place caps on a lightly oiled cookie sheet.
Melt butter in a skillet & add shallots.
Cook until just soft then remove from heat.
Toss in breadcrumbs, sour cream, parsley, minced mushroom caps & seasonings.
Place about 1 ts in each cap.
Top with cheese.
Bake at 400 deg-F for 25 mins.
Serve warm.

ORIGIN: Anna Boletski, Montreal-Canada, circa 1998

Tags: living, life, eating, food, food writing, mushrooms, cooking, polish, cuisine, ethnic, eat, ethno-cultural, slavic, recipe, cultural, ethnology, recipes

To Groups: Global Cuisines & Cooking, The Splendid Table Presents: Food Talk, Global Ethnography, Recipes, Cooking, and Food, What's for dinner?, World Community - A Forum, Live Informed

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Comments: 6

Bonnie C. Jul 19, 2006, 10:32am EDT

Sounds yummy, I think I will be trying this out next weekend (always do a trial run,which the kids love). I wonder, for seafood lovers adding salad shrimp and crab meat...then it wouldn't be polish. Thanks for the recipe!

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Leah Christensen Jul 19, 2006, 12:05pm EDT

Those sound so good! I want some now.

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Madame Donna C. Jul 19, 2006, 12:06pm EDT

Donald, these sound very tasty.

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anna r. Jul 20, 2006, 5:24pm EDT

donald your making my mouth water !!!yummmmmmm

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Laura C. Jul 25, 2006, 11:27am EDT

Great recipe, Donald.

For some twists, try using cracker crumbs instead of bread crumbs. Ritz is making some great cracker flavors these days, like Garden Vegetable and Garlic Butter.

I also have recently added gorgonzola cheese to my stuffed mushrooms. Makes them gooey, salty, and a little rich :o)

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