Mushrooms Stuffed with Parsley-Garlic Butter

1. 1

   Preheat the broiler.

2. 2

   Remove and discard as many of the parsley stems as possible.

3. 3

   Wipe each mushroom cap with a damp towel.

4. 4

   Remove the stems and reserve them for some other use.

5. 5

   In a blender or food processor, combine 4 tablespoons of the butter with the parsley, pine nuts, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

6. 6

   Process until finely pureed.

7. 7

   Stuff some of this mixture into each mushroom cap and place the caps on a baking sheet.

8. 8

   Halve each slice of bread, so that you have 6 triangles.

9. 9

   Saute the bread triangles in the remaining butter until they are golden-brown on both sides.

10. 10

    Salt them lightly and set aside.

11. 11

    Just before serving, broil the mushrooms about 2 inches away from the heat, for about 5 minutes, or until they begin to soften and the butter is almost completely melted.

12. 12

    Serve the mushrooms on the toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.