NONNY'S STUFFED MUSHROOMS

NONNY'S STUFFED MUSHROOMS image

Yield 24 mushrooms

Number Of Ingredients 11

24 Large Mushrooms
5 tablespoons olive oil
3 tablespoons butter
1 small onion, grated
Breadcrumbs
5 tablespoons Parmesan Cheese
3/4 cup tomato pulp
Salt
Pepper
6 tablespoons chopped fresh parsley
2 eggs, well beaten

Steps:

Wash whole mushrooms in a bowl of cold, salted water. Remove and rince in plain cold water. Drain for a few minutes in colander. Carefully remove stems from mushrooms. Cut off and throw away dry end of stem. Chop stems fine and saute with grated onion in butter and oil. When onions and stems are soft add as much bread crumbs as will be absorbedby this mixture. Add grated parmesan cheese and mix well. Add tomato pulp and continue cooking for five minutes. Add salt and pepper to taste and parsley. Remove from heat. Add beaten eggs and mix thoroughly. Fill mushroom caps generously and place in shallow pan greased lightly with olive oil. Bake in preheated 400F oven for 15 minutes.