Sherried Mushrooms

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 large mushroom caps
  • Lemon juice
  • ¼ cup butter
  • 1 garlic clove, finely minced
  • 2 tablespoons grated Gruyère or Parmesan cheese
  • 6 tablespoons soft fresh bread crumbs
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped chives (optional)
  • Salt and freshly ground black pepper
  • ¼ cup dry sherry, approximately


  1. Preheat oven to moderate (350°F.).

  2. Remove the stems from the mushrooms. Chop the stems and sprinkle the caps with lemon juice.

  3. 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.

  4. 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.

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