Stuffed Mushrooms

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Appetizers & Sorbets: Stuffed Mushrooms

12 large mushrooms
6 tbs melted butter
salt and ground pepper
3 tbs onion, chopped
1 tbs vegetable oil
3 tbs shallots, finely chopped
1/4 cup Madeira
3 tbs fine bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup grated Gruyere cheese
1/2 tsp fresh tarragon
3 tsp heavy cream

Take the stems from the caps and chop the stems finely. Brush the caps with 3 tablespoons of the melted butter and lightly salt and pepper. Sauté the onion in 2 tablespoons of butter and oil for 4 -5 minutes until translucent but not brown. Add the mushroom stems and shallots and cook another 4 - 5 minutes. Add the wine and cook until it has evaporated. Put the onion mixture in a bowl and combine thoroughly with the bread crumbs, both cheeses, cream and tarragon. Fill the caps with the mixture and top with a little melted butter and Gruyere cheese. Bake for 20 minutes in a 375 degree oven in a buttered shallow pan.