2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. salt
Dash pepper
3/4 cup cream | | Wipe mushrooms clean with damp cloth. Remove the caps and arrange in a shallow baking dish, hollow
side up. Chop the stems and mix with other items, except cream. Heap the filling into mushrooms, and
press down firmly. Pour the cream over, cover and bake at 350 degrees for 30 minutes, or until tender.
Baste once or twice with the cream in the dish. Serves 10-12. |
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