It's not possible to visit a cooking site without tripping over a stuffed mushroom recipe or ten, but the flavor-combo of this one is exceptional.
With a simple, inexpensive stuffing with a splash of sherry, I come back to this recipe again and again.
It has my vote for the best martini party appetizer but whatever the occasion your guests will definitely appreciate Sherried Stuffed Mushrooms.
1-1/2 lbs. medium size mushrooms
3/4 cup melted butter or margarine
1/3 cup minced green onion
1/3 cup sherry
1-1/4 cups seasoned breadcrumbs
Heat your oven to 350°.
Wipe the mushrooms with a damp paper towel and remove the stems. Swirl the outside of the mushroom caps in the melted butter and place the caps on a shallow baking sheet.
Mince the mushroom stems, then saute them with the green onions in the remaining butter until very tender. Remove from the stove and stir in the sherry and breadcrumbs.
Spoon some of the mixture into each mushroom cap, heaping it, and bake until hot, 10 to 15 minutes. Serve warm.
Makes about 24 appetizers.