Stuffed Mushrooms
Servings: 18 to 24
by First Lady Marjorie Osterlund Rendell Commonwealth of Pennsylvania
“Pennsylvania leads the nation in cultivated mushroom production, supplying 45 percent of the nation's total production. Agriculture is the leading industry in Pennsylvania and mushrooms are our largest cash-producing crop. Without a doubt, you'll find the best mushrooms ‘under the earth’ here in the Commonwealth and these appetizers are a true testament to this delectable agricultural commodity.”
l pound large, fresh Pennsylvania mushrooms
¼ tsp. pepper
½ C. butter or margarine
2 Tbsp. catsup
1 medium onion, chopped bacon
1 C. fine, seasoned bread crumbs
1 C. sour cream and ½ C. milk
1 ½ tsp. salt paprika
Wash and dry mushrooms. Remove and chop stems. Set aside caps. Melt butter in skillet. Add chopped stems and onion. Sauté lightly. Stir in bread crumbs. Cook, stirring constantly, 2 minutes. Add salt and pepper and catsup. Stuff mushroom caps with sautéed mixture and garnish with bacon. Arrange in shallow baking dish. Mix sour cream and milk together, then pour over mushrooms. Sprinkle lightly with paprika. Bake at 400 degrees for 20-25 minutes. Serve hot.