Susanville Supermarket IGA Community Cookbook

Dianne Powell writes:  My husband and I were on vacation in Washington State and at a little restaurant in the town of Pasayten I had these stuffed mushrooms.  I had to beg the chef for the recipe!  This is the best stuffed mushroom recipe ever.

24 Large fresh mushrooms, 1 ½ to 2 inches in diameter
¼ cup sliced green onions
1 clove garlic, minced
¼ cup butter or margarine
2/3 cup fine dry bread crumbs
½ cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make one cup. In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms in a 15x10x1 inch baking pan. Bake in a 425° oven 8 to 10 minutes or until heated through.

Tags: blue cheese, bread crumbs, cheddar cheese, garlic, gouda cheese, green onions, mushrooms
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3 Eggs
1 cup Oil
2 cups Shredded raw zucchini
1 3/4 cups Sugar
1/4 teaspoon Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 teaspoons Vanilla
1 cup Chopped nuts
2 cups Flour

Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled.

Tags: cinnamon, eggs, nuts, zucchini
Posted in Breads | No Comments »