One of my mom, Cherri’s, original recipes that she created when the family lived in France, back in the 1960’s. My mom made this Cherri’s Stuffed Mushrooms Recipe at a lot of our family gatherings as it is just so good.
Stuffed Mushrooms
Serves | 10 |
Prep time | 15 minutes |
Cook time | 25 minutes |
Total time | 40 minutes |
By author | Cherri via Dish Ditty |
Ingredients
- 2lb Ground Beef (93% lean)
- 4 tablespoons Butter (divided equally)
- 1lb Mushroom Caps
- 8 Green Onions (finely chopped)
- 1/2 cup Milk
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 teaspoon Salt
- 2 tablespoons Flour
- 2 tablespoons Bread Crumbs
- 2 tablespoons Parmesan Cheese (grated (optional))
Note
I usually will multiply the recipe by 1.5 and use larger mushrooms. I then stuff them a bit more than my mom used to.
Directions
My father just told me this story last night, one I had never heard before.
Their neighbor, Madame Jordan, had invited the family to dinner. Madame Jordan served a mushroom casserole dish which my father to this day, some 50 years later, still remembers and wishes he could have it again. The dish, as described by my father, was a layer of mushrooms topped with a meat mixture layered on top of it. The meat mixture was made from leftover roast beef and was served by cutting it like a meat loaf.
I don’t have that original recipe, but my mom adapted it and turned it into this appetizer. I think I’m going to have to try to make that dish sometime soon and see how close I can get to it based on my father’s memory. If you decide to try it, let me know how it goes.