This classic hors d’oeuvres recipe first appeared in Craig Claiborne’s column in the New York Times, February 1981 . I’ve changed a few ingredients, but it remains mostly his version.
Claiborne’s Stuffed Mushrooms
4—6 servings
1-1/4 pounds mushrooms
2 tablespoons butter
2 tablespoon extra virgin olive oil
Juice of 1 lemon
Freshly ground pepper to taste
⅓ cup coarsely chopped … Read more