Mushrooms Stuffed with Brazil Nuts Gourmet Magazine Yield: 12 large mushrooms 12 large mushrooms lemon juice ⅔ cup finely chopped boiled ham ½ cup finely chopped scallions ¼ cup plus 1 Tbsp. plus 1/4 cup butter 2 Tbsp. finely chopped parsley ½ tsp. thyme salt, pepper to taste ⅓ cup Brazil nuts ¼ cup cracker crumbs grated Parmesan cheese Preheat the oven to 350o. Wipe 12 large mushrooms with a damp cloth, remove the stems, and brush the caps inside and out with lemon juice. Chop the stems and reserve them. In a skillet saute finely chopped boiled ham and finely chopped scallions in 1/4 cup butter for 2 minutes. Add the mushroom stems, finely chopped parsley, thyme, salt and pepper. Cook the mixture for 5 minutes, or until some of the juices have evaporated, and reserve it. In a small skillet sauté chopped Brazil nuts in 1 Tbsp. butter until they are lightly browned. Stir the nuts and cracker crumbs into the ham mixture. In another skillet sauté the mushroom caps in 1/4 cup butter for 3 minutes. With a slotted spoon transfer the caps to a dish, fill them with the ham mixture and arrange them in a buttered shallow baking dish. Sprinkle the mushrooms lightly with freshly grated Parmesan cheese and dot them with butter. Bake them in a 350o oven for 20 to 25 minutes, or until the tops are lightly browned. Serve the stuffed mushrooms as a first course or as a side dish.

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