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<blockquote data-quote="moreluck" data-source="post: 105004" data-attributes="member: 1246">Gene Autry&#039;s Stuffed MushroomsIngredients:24 large white mushrooms1/4 cup butter, meltedSaltPepper1/2 cup finely minced onions1/2 cup finely minced shallots3 tablespoons oil2/3 cup Madeira1/2 cup plain dry bread crumbs2/3 cup grated Swiss cheese2/3 cup grated parmesan cheese2/3 cup minced parsley1/3 cup whipping creamDirections:Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside. Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3-4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4-6 minutes. Add Madeira and bring to boil. Boil until liquid evaporates. Cool. Add bread crumbs, Swiss and Parmesan cheeses, and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning. Spoon stuffing into mushroom caps on baking sheet. Bake at 375 until hot and bubbly, 10-12 minutes.</blockquote>

[QUOTE="moreluck, post: 105004, member: 1246"] Gene Autry's Stuffed Mushrooms [B]Ingredients[/B]: 24 large white mushrooms 1/4 cup butter, melted Salt Pepper 1/2 cup finely minced onions 1/2 cup finely minced shallots 3 tablespoons oil 2/3 cup Madeira 1/2 cup plain dry bread crumbs 2/3 cup grated Swiss cheese 2/3 cup grated parmesan cheese 2/3 cup minced parsley 1/3 cup whipping cream [B]Directions[/B]: Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside. Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3-4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4-6 minutes. Add Madeira and bring to boil. Boil until liquid evaporates. Cool. Add bread crumbs, Swiss and Parmesan cheeses, and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning. Spoon stuffing into mushroom caps on baking sheet. Bake at 375 until hot and bubbly, 10-12 minutes. [/QUOTE]

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