Louisiana
Stuffed Mushrooms
Printed from SammyKershaw.com
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2
dozen large mushrooms with stem removed
1 medium onion, finely diced
1 stalk celery, finely diced
5 garlic cloves, finely chopped
18 inch loaf French bread cut into crouton size squares
1 cup water
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1 tablespoon salt
1 bell pepper, finely diced
1 bunch green onions, finely diced
1 egg
1 tablespoon chicken bouillon
2 tablespoons olive oil
2 tablespoons the "original" Lousiana Hot
Sauce |
Directions:
Saute` all of the vegetables in olive oil, add the garlic
five minutes before the vegetables are finished cooking.
Combine water and chicken bouillon and bring to a boil.
When the mixture begins to boil, turn off heat. In large
mixing bowl combine the bread, vegetables, egg, hot sauce,
seasonings and chicken flavored water. Mix with a whisk
until the mixture resembles a corn bread stuffing mixture.
Stuff the mushrooms, cover and bake in the oven at 325 degrees
for five minutes or until the mushrooms are soft.
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