*  Exported from  MasterCook  *
 
                            STUFFED MUSHROOMS #4
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole chicken breast
   24       md           Mushrooms
      1/2                Lemon -- juiced
    2       tb           Butter or margarine
    1                    Garlic clove -- crushed
    1       t            Chopped parsley
                         Salt, pepper
    1                    Egg yolk -- lightly beaten
                         Fine dry bread crumbs
 
   Cook chicken in boiling salted water until tender. Drain, reserving broth.
   Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
   Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon
   juice. Melt butter and add stems and garlic and cook 10 minutes, stirring
   now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
   Season to taste with salt and pepper. Add chicken and egg yolk and mix.
   Spoon into mushroom cavities. Arrange on lightly greased baking sheet and
   sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.
   
   Created by: Robaire’s, Los Angeles
   
   (C) 1992 The Los Angeles Times
  
 
 
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