Christmas Appetizer Recipes from
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Mushrooms Stuffed With Pork and Pine Nuts Recipe
1 1/2 pounds medium mushrooms, brushed clean
Fresh lemon juice
10 tablespoons butter (divided use)
6 tablespoons minced onion
2 cloves garlic, mashed to a paste or put through a garlic press
1/2 pound lean ground pork
Salt and freshly ground pepper to taste
6 tablespoons bread crumbs
1 teaspoon brandy, preferably Spanish brandy or cognac
2 tablespoons minced parsley
2 tablespoons chopped pine nuts
Separate the mushroom stems and chop them finely. Sprinkle the caps with lemon
juice. Heat 8 tablespoons of the butter in a medium skillet and saut� the onion
and garlic slowly until the onion is wilted. Add the meat, salt, and pepper and
cook until the meat loses its color. Add 2/3 cup chopped stems (save rest for
future use) and cook 3 minutes more. Turn off the heat and stir in the bread
crumbs, brandy, parsley, pine nuts, and more seasoning if necessary (it should
be very well seasoned).
Pile the mixture into the mushroom caps, forming a smooth dome with the cupped
side of a teaspoon. Dot with the remaining butter (may be prepared ahead to this
point). Bake in a preheated 350� F. oven for 15 minutes.
Makes about 40 mushrooms.
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