This family favorite, known simply as "Margaret's Mushrooms," as in "Oh Margaret! Make your Mushrooms!" is easy to make! This is more of an idea than a recipe with specific measurements. I no doubt make it slightly differently every time.
Here are the stuffed mushrooms before cooking.
@ 18 oz mushrooms
extra mushrooms (optional)
1/3 C onion, chopped finely
1 T + 1 ½ t butter, divided
1 T and 1-2 t tamari (soy sauce), divided
½ lb Xtra sharp cheddar cheese, grated
Get out an 8" x 8" baking dish. Put 1 ½ t of butter and 1-2 t tamari in the dish.
Finely chop the onion. Use whatever type of onion you wish in desired amount. (Today, I used a red onion.)
Remove stems from mushrooms and place them on cutting board.
At this point it may be necessary to carve out the inside of the mushroom cap a little.
When finished, place mushroom cap in the baking dish, open side up.
Finely chop the mushroom stems, the carved out cap insides, and any extra mushrooms you wish to add.
Today, I added a few shitakes.
Add onion and saute till beginning to get browned.
Add the chopped mushrooms, stirring, for a few minutes till they are slightly cooked.
Add 1T tamari and stir.
Add cheese, turn off heat, and stir till melted.
Spoon mixture into open mushroom caps.
Bake in a 350 degree oven till browned about 20 minutes.
For more of my recipes, click on Margaret COOKS.
photos by me © 2011