Aztec Stuffed Mushrooms Recipe




Aztec Stuffed Mushrooms Ingredients

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

 

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This is a recipe for Aztec Stuffed Mushrooms from the recipe cookbook of Recipes-to-go (Appetizer)


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Aztec Stuffed Mushrooms recipe - a tasty recipe for you to add to your collection!

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack



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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

Sharon Stone



Aztec Stuffed Mushrooms

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).






Aztec Stuffed Mushrooms Directions

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

 

 

 

 

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Aztec Stuffed Mushrooms Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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