STUFFED MUSHROOMS AND VARIATIONS

12 oz mushrooms, crowns separated and kept whole, pieces chopped to make 3 Tbsp
1 Tbsp onion, chopped fine
1 tsp oil
¼ C salami, chopped fine
¼ C finely shredded smoked cheese
1 Tbsp catsup or chili sauce (preferably homemade—see recipes in Basics section)
Fine soft brad crumbs (for topping stuffed mushrooms) (preferably homemade—see instructions in Basics section)

Preheat oven to 425^o. Cook chopped mushroom pieces with chopped onion in oil Stir in salami, cheese, and catsup or chili sauce. Stuff mixture into mushroom crowns and sprinkle with bread crumbs. Bake 6-8 minutes.

WITH CHEESE

Preheat oven to 375^o. Increase mushrooms to 1 lb. Combine mushroom stems, ¼ C dry bread crumbs, 1 egg beaten, 2 Tbsp lemon juice, 1 Tbsp grated onion, salt to taste, and shredded cheddar or Swiss cheese. Spoon mixture into caps. Brush caps with butter, and bake 15 minutes.

WITH CREAM CHEESE AND BACON

Preheat oven to 350^o. Increase mushrooms to 1 lb. Soften an 8 oz package cream cheese, and mix together with chopped stems, 8 pieces of bacon, fried crisp and chopped, and 1 Tbsp grated onion. Stuff mixture evenly into caps, bake caps 10 minutes, and serve hot.

WITH WATER CHESTNUTS AND PARMESAN CHEESE

Preheat oven to 350^o. Use 16 large mushrooms. Saute 1 small onion, chopped fine, and chopped mushroom stems in 5 Tbsp butter. Stir in 2 tsp lemon juice, ¾ C dry bread crumbs, 2 Tbsp chopped parsley, and ¼ C water chestnuts, drained and chopped. Beat 1 egg yolk and blend into mixture. Lightly salt insides of mushroom caps and stuff evenly with mixture. Top stuffed caps evenly with ¼ C shredded Parmesan cheese. Place caps on a greased pie plate or baking sheet, and bake about 12 minutes.