A Herd of Stuffed Mushrooms

DEAR SOS: I had lunch at the Autry Museum of Western Heritage cafe and loved the stuffed mushroom side dish. Can you get the chef to reveal the recipe?

JOAN WAI

Studio City

DEAR JOAN: Somerset Caterers, which operates the museum’s Golden Spur Cafe, sent this recipe for eight, with a “howdy” and a “thank you, ma’am” for asking. Serve this as a side dish.

Gene Autry Stuffed Mushrooms

Active Work Time: 35 minutes * Total Preparation Time: 45 minutes

24 large white mushrooms

1/4 cup (1/2 stick) butter, melted

Salt, pepper

1/2 cup finely minced onions

1/2 cup finely minced shallots

3 tablespoons oil

2/3 cup Madeira

1/2 cup plain dry bread crumbs

2/3 cup grated Gruyere cheese

2/3 cup grated Parmesan cheese

2/3 cup minced parsley

1/3 cup whipping cream

* Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside.

* Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3 to 4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4 to 5 minutes. Add Madeira and bring to boil. Boil until liquid evaporates. Cool. Add bread crumbs, Gruyere and Parmesan cheeses and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning. Spoon stuffing into mushroom caps on baking sheet.

* Bake at 375 degrees until hot and bubbly, 10 to 12 minutes.

8 servings. Each serving: 264 calories; 335 mg sodium; 47 mg cholesterol; 21 grams fat; 9 grams carbohydrates; 9 grams protein; 0.38 gram fiber.