STUFFED MUSHROOMS

     ¼ cup butter                   ½ cup parsley sprigs
     1 lb large mushrooms           1 clove garlic
     4 slices dry bread             ¼ tsp salt
     1 small onion                  ⅛ tsp marjoram
     1 tbsp lemon juice             ⅛ tsp thyme
     2 tbsp dry white wine          seasoned salt

Wash and stem the mushrooms. Quarter the onion. Melt the butter in a skillet. In four batches, coarsely grate bread, onion, and mushroom stems in blender and sauté in skillet five minutes.

Coarsely grate lemon juice, wine, parsley, garlic, salt, marjoram, and thyme in blender and mix into skillet. Cook over low heat five minutes.

Place mushrooms in a 9x13 pan, sprinkle with seasoned salt, fill with mixture and bake 10 minutes at 375°. Turn oven to broil and place on broiling rack for about 4-5 minutes until golden brown. Makes 24.

Adapted from “Osterizer Blender Spin Cookery Cookbook” (1970). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!