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By Craig Claiborne
Preheat oven to moderate (350°F.).
Remove the stems from the mushrooms. Chop the stems and sprinkle the caps with lemon juice.
Melt half of the butter in a small saucepan and cook the chopped stems until wilted. Add the garlic. Stir in the cheese, bread crumbs, nutmeg, parsley, chives, and salt and pepper to taste.
Stuff the caps with this mixture. Arrange them in a buttered baking dish. Sprinkle lightly with sherry and dot with remaining butter. Bake for fifteen minutes.
© 1966 Craig Claiborne estate. All rights reserved.