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Stuffed Mushrooms


Large field mushrooms, inverted and the cup filled, commonly with cheese and breadcrumbs or with minced meat, baked or grilled.

Stuffed Mushrooms from

Original Receipt from the 'Blackburn Standard'- Saturday 29 September 1900

Stuffed Mushrooms;
1 oz butter, two table- spoonfuls breadcrumbs, one tablespoonful chopped ham or tongue, one tablespoonful minced parsley, six or eight mushrooms (medium size), small piece of onion minced, salt and pepper. Remove the stems from the mushrooms and skin them; season. Put the butter into a saucepan, and when hot fry in it the onion. Now add the other ingredients; fill the mushrooms with this, put them in a buttered baking tin with a little butter on each. Bake about ten minutes. Serve on rounds of buttered toast a little larger than the mushrooms.

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