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Stuffed Mushrooms by Bettye Rees

Large mushroom flats can often be bought quite cheaply. Try to choose caps in which the edge of the mushroom is still slightly incurved and reject any in which the gills are soft or collapsed. Mushrooms can go off quite quickly especially if left in plastic bags, resulting in a little "intestinal hurry" (or worse!).

  • large firm mushrooms
  • salt & pepper
  • ham or bacon (chopped)
  • beaten egg
  • grated cheese
  • a little sifted plain flour
  • crushed garlic
  • chopped parsley
Remove stalks from mushrooms and chop small. Mix with all the other ingredients and re-stuff the washed caps. Simply place on an open, lightly greased dish and bake uncovered in a moderate oven for about 15 mins. or more depending on size. Mushrooms exude a lot of water, effectively cooking in their own juice.