Mushroom Stuffing recipe


½ lb of mushrooms, sliced thinly.
1 medium egg, lightly beaten.
1 ½ cups of soft white bread crumbs.
3 tablespoons of melted butter.
2 tablespoons of minced chives.
2 tablespoons of chopped parsley.
½ teaspoon of dried tarragon.
½ teaspoon of salt.
Pinch of freshly ground white pepper.


Saute the mushrooms in the melted butter for about 6 minutes in a skillet over medium heat.

Move the mushrooms to a bowl and add all of the other ingredients.

Toss to mix.

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lbabout 227g (226.795 grams based on 453.59 grams in a pound)
1 cupsabout 355ml (354.885 mililitres based on 236.59 mililitres in a US cup)


Published: April 16, 2006