Fresh Mushrooms with Cheese

1 pound Fresh mushrooms
6-ounce can Pitted black olives, drained
1/4 teaspoon Monosodiumglutomate
1/2 teaspoon Pepper
1½ tablespoons Butter
1/4 teaspoon Tabasco sauce
4 ounces (plus a little) Extra-sharp Cheddar cheese

1½ tablespoons Flour
1/2 teaspoon Salt
1/2 cup Half-and-half
1 cup Fresh bread crumbs

1. Clean the mushrooms and slice lengthwise through the stems. Shred the cheese. Drain the canned olives and slice or coarsely chop them.
2. In a greased 2-quart casserole, arrange the mushrooms, cheese and olives, alternating layers. Blend together flour, MSG, salt and pepper; add half-and-half, and pour over mushrooms.
3. In small pan, melt the butter, add the bread crumbs and mix with a fork until butter is absorbed. Sprinkle buttered bread crumbs over the top of the casserole. Bake uncovered at 350 degrees until bubbly and golden brown, about 30 minutes. With crackers, serves 12, along with other appetizers, or serves 6 as a first course.

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