Broiled stuffed mushrooms Cockaigne from Joy of Cooking (75th Anniversary Edition 2006) (page 76) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • shallots
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 24 pieces

  • EYB Comments

    Can substitute basil for chives; olive oil for butter, nuts of your choice for pecans; and broth, dry vermouth, or sherry for cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil for chives; olive oil for butter, nuts of your choice for pecans; and broth, dry vermouth, or sherry for cream.

  • sturlington on December 28, 2014

    Everyone seemed to like these and they were easy to prepare ahead of time, then just throw into the oven as guests were arriving. They were only good hot--got kind of mushy as they cooled--and did not keep well.

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