The Hungry Canary

1990 Community Recipe · Mother's Cookbook Collection

Merrymakers’ Mushrooms

An old-fashioned party recipe submitted by Terri Malone and preserved from a local Christmas cookbook.

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Gather

Ingredients

  • 16–20 large fresh mushrooms
  • Mushroom stems, chopped
  • 1 small shredded zucchini
  • 2 tablespoons sliced green onion
  • 1 tablespoon water
  • ⅓ cup grated low-skim mozzarella cheese

Prepare

Directions

  1. Preheat oven to 375°F.
  2. Remove stems from 16–20 large mushrooms and chop the stems; reserve the caps.
  3. Cook the chopped stems, shredded zucchini, and sliced green onion in 1 tablespoon water over medium heat until tender. Drain.
  4. Stir ⅓ cup grated low-skim mozzarella into the vegetable mixture and fill mushroom caps.
  5. Place in a 13 × 9 × 2-inch baking dish. Bake at 375°F for 8–10 minutes, or until caps are tender. Serve warm.

Kitchen Notes

The original recipe's wording is retained; the zucchini amount is given as one small shredded zucchini.

Archive recipe, not independently tested for The Hungry Canary.

Original Source

Submitted by Terri Malone. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 5. Preserved from Mother's collection.