Duxelles Stuffed Mushrooms

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 8 ounces fresh large mushrooms
• 1/3 cup butter
• 2 2/3 tablespoons minced onions
• 1/3 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/16 teaspoon ground nutmeg
• 1 1/3 tablespoons minced parsley
• 1 1/3 tablespoons strained fresh lemon juice
• 1 1/3 tablespoons dried onion flakes
• 2/3 cup melted butter

Recipe

• 1 wipe mushrooms with a soft cloth to clean.
• 2 remove stems, mince, and set aside.
• 3 place caps into a large bowl, set aside.
• 4 heat 1/2 cup butter in a large skillet.
• 5 add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
• 6 heat and stir until the moisture evaporates.
• 7 season with salt, pepper, and nutmeg.
• 8 add parsley and lemon juice, heat and stir until moisture evaporates.
• 9 remove from heat, set aside.
• 10 pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
• 11 arrange cavity-up in a baking pan.
• 12 place 1 teaspoon butter into the cavity of each.
• 13 bake@ 400 degrees for 8-10 minutes, until golden.
• 14 fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
• 15 bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
• 16 serve warm.