Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------FAVORITE RESTAURANTS, BON A---------------------
18 md Mushrooms 1/2 ts Dried basil
1/2 sm Onion 1/2 ts Paprika
2 cl Garlic, crushed 4 tb Dry sherry, up to 6T
3 tb Oil 4 tb Bread crumbs, up to 6T
3 tb Butter Parmesan, grated
1/4 c Toasted sliced almonds Butter
1 1/2 ts Parsley flakes Pepper
1 1/2 ts Worcestershire sauce

** "...Especially outstanding was a stuffed mushroom appetizer
containing sliced almonds." Needle in a Haystack, Montgomery Center,
VT Remove stems from mushrooms and set caps aside. Combine stems,
onion, and garlic in processor and chop finely. Heat half of oil and
butter in small saucepan. Add stem mixture and saute over med high
heat 4-5 mins, adding more oil and butter if needed. Add almonds,
parsley, Worcestershire sauce, basil, paprika, and sherry and bring
to simmer. Remove from heat, add breadcrumbs and toss lightly.
Preheat oven 400 F. Heat remaining oil and butter in saucepan and
sauter mushroom caps over high heat, 1-2 mins. Place caps rounded
side down in individual au gratin dishes. Divide crumb mixture among
caps. Dust with Parmesan, dot with butter and sprinkle with pepper.
Bake until heated through, 15-20 mins. S: Fav Rest Rs, Bon A
Submitted By DAN KLEPACH On 04-28-95

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