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Broiled stuffed mushrooms cockaigne from Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • shallots
  • Parmesan cheese
  • chives
  • thyme
  • pecans
  • breadcrumbs
  • white mushrooms
  • cream

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • 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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