- Yield 12 servings
These mushrooms are outstanding and can be served as an appetizer or side dish.
- 1 pound white mushrooms or baby bella mushrooms
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1/2 cup chopped macadamia nuts
- 1 tablespoon dry white wine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup breadcrumbs
- Remove the stems from the mushrooms, reserving the caps. Chop the stems coarsely. Saute the stems with the onion in the butter in a skillet. Add the macadamia nuts, wine, salt and pepper. Stir in enough of the bread crumbs to bind. Stuff into the reserved mushroom caps. Arrange on a lined baking sheet. Bake at 425F for 10 minutes.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).