Cherri's Kitchen

Not many people like mushrooms.

But if you are one of those chosen few, here is a different twist to the large mushroom.

Chicken-and-Raisin-Stuffed Mushrooms

• 15 large fresh mushrooms (2 1/2 to 3 inches in diameter)
• 3 tablespoons butter
• 1/4 cup thinly sliced green onions (2)
• 1 clove garlic, minced
• 3/4 cup finely chopped cooked chicken or turkey (about 4 ounces)
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped smoke-flavor almonds
• 2 tablespoons chopped golden raisins
• 1 tablespoon snipped fresh parsley Olive oil

1) Preheat oven to 425°F. Remove and discard stems from mushrooms. Set mushroom caps aside.

2) For filling, in small saucepan melt butter over medium heat. Add green onions and garlic; cook and stir about 2 minutes or until tender. Remove from heat. Stir in chicken, bread crumbs, cheese, almonds, raisins, and parsley. Set filling aside.

3) Place mushrooms, stemmed sides down, in 15x10x1-inch baking pan. Bake for 5 minutes. Turn mushrooms stemmed sides up. Brush mushrooms with oil. Divide fulling among mushrooms.

Bake for 8 to 10 minutes more or until heated through. Yield: 15 servings