Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
3 to 4 cups
Level:
Easy

Ingredients

Directions

Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry.

Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Stuffing for Sunday Start-Up Leg of Lamb

Recipe courtesy of Michele Urvater

Stuffed Leg of Lamb

Recipe courtesy of Catherine Scorsese

Stuffed Leg of Lamb

Recipe courtesy of Michele Urvater

Herb Stuffed Leg of Lamb

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Stuffed Leg of Lamb, Middle Eastern Style

Recipe courtesy of Henry Tenney

Herb Stuffed Leg of Lamb with Pimento Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles

Recipe courtesy of Mark Black

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories