*  Exported from  MasterCook  *

                           STUFFED MUSHROOMS #4

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Whole chicken breast
  24       md           Mushrooms
     1/2                Lemon -- juiced
   2       tb           Butter or margarine
   1                    Garlic clove -- crushed
   1       t            Chopped parsley
                        Salt, pepper
   1                    Egg yolk -- lightly beaten
                        Fine dry bread crumbs

  Cook chicken in boiling salted water until tender. Drain, reserving broth.
  Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
  Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon
  juice. Melt butter and add stems and garlic and cook 10 minutes, stirring
  now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
  Season to taste with salt and pepper. Add chicken and egg yolk and mix.
  Spoon into mushroom cavities. Arrange on lightly greased baking sheet and
  sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.
  
  Created by: Robaire's, Los Angeles
  
  (C) 1992 The Los Angeles Times
 


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