mushrooms@stuffed.ca

Amy Vanderbilt's Complete Cookbook [with drawings by one Andrew Warhol] offers a recipe that sees onion, celery and the chopped stems of mushrooms fried in butter or margarine and seasoned with salt, pepper and Worcestershire sauce to create a mixture that is stuffed into mushroom caps that have been brushed with melted butter. The stuffed mushroom caps are then topped with shredded cheese and then baked in a moderate oven for fifteen minutes or until the cheese melts.