Mushroom Cap Stuffing

1. 1

   In small stock pot, combine butter, white wine and mushroom stems.

2. 2

   Cook for 15 minutes or until mushrooms are cooked through.

3. 3

   Strain liquid into cracker crumbs and other ingredients.

4. 4

   Put mushroom stems into food processor and finely chop, then add to the rest of the ingredients.

5. 5

   Mix all ingredients well by hand and put into plastic bucket, cover, label and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.