Brandy Stuffed Mushrooms

Great to add to gravy stock, vegetables, or to stuffing



25 large stuffing mushrooms

25 2oz chunks of sharp cheddar cheese

2 tsp garlic powder

1 tsp salt

tsp pepper

1 cup brandy

1 cup finely chopped parsley



Remove the stems from the mushrooms, slice the stems, and place mushrooms with the stems between them in a single layer in two or more baking dishes. Mix the garlic powder, salt, and pepper. Sprinkle the garlic mixture over the mushrooms. Place the chunks of cheese inside the cavities of the mushrooms and pour brandy into the bottom of the pan. More brandy can be used if desired. (This can be done ahead)


Place baking dishes uncovered in a 400 degree oven. Bake until the cheese melts but does not ooze too much out of the mushrooms onto the dish.


Remove the mushrooms from the liquid, draining liquid back into the baking pan. Reserve the liquid.


Serve mushrooms on warm platter. Sprinkle with chopped parsley. Can be covered and kept warm for 10 minutes until serving time. These reheat well in the oven.


Use the liquid in your gravy, add to the stuffing, or add as a garnish on peas or other vegetables.