42 large mushrooms
1 lb ground venison
1 cup wheat tortilla bread crumbs
1/2 cup minced coriander
2 tbsp corn oil
1 salt and pepper to taste
A Recipe for
Aztec Stuffed Mushrooms
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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My wife dresses to kill. She cooks the same way. |
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This Recipe for Aztec Stuffed Mushrooms is one of thousands in the Recipes-to-go Appetizer Cookbook.
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This is a recipe for Aztec Stuffed Mushrooms from the recipe cookbook of Recipes-to-go (Appetizer)
Herb Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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Remove stems form mushrooms and chop finely; reserve caps. Combine
chopped stems and remaining ingredients in bowl; mix well. Stuff
mixture into reserved mushromm caps. Place on baking sheet. Bake at
350 degrees for 25 to 35 minutes or until heated through.
Source: Great Recipes form Great Gardeners
Serves: 42
Aztec Stuffed Mushrooms Recipe brought to you by Recipes To-Go