Special Stuffed Mushrooms
I was excited to try a new mushroom recipe when I found this Special Stuffed Mushrooms from Vintage Recipe Box 350. But, I am not too sure about tuna… your thoughts?
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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 1 pound Country Stand Fresh Mushrooms
- 2 tablespoons butter or margarine, divided
- 1/4 cup all-purpose flour
- 1 vegetable bouillon cube, dissolved in 1/2 cup boiling water
- 1/2 cup light cream
- 1/4 cup sherry
- 9 1/4 ounces Chicken of the Sea tuna, drained and flaked
- Preheat broiler
- Wipe mushrooms with a damp cloth
- Separate caps and stems
- Chop stems finely; reserve
- In a skillet, melt butter, spring in flour, stirring constantly
- Add vegetable bouillon and cream; stir to mix well
- Add chopped mushroom stems and cook, stirring until mixture is thickened
- Add sherry and tuna' heath thoroughly
- Place mushroom caps on broiler pan, spoon tuna mixture into caps
- Sprinkle lightly with paprika
- Broil 3 - 4 minutes or until bubbly and serve at once