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Recipe to Print-Stuffed Mushrooms Tarragon - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Stuffed Mushrooms Tarragon - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: Southern Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 15.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $0.52 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Substitute cream or stock for the milk. The bread crumb mixture may be prepared in advance. Stuff the caps when ready to bake.

Ingredients: Directions: Clean the mushrooms. Remove the stems from the caps; chop the stems and set aside. Rub the caps lightly with the olive oil. Combine the chopped stems, bread crumbs, onion, tarragon and pepper in a medium bowl; toss well. Add the Swiss cheese; toss gently. Stir in just enough milk to moisten. Stuff the mushrooms caps with the mixture. Sprinkle with the Parmesan cheese. Arrange on a baking sheet. Bake at 375 degrees for 15 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00