Saturday, June 19, 2010

Stuffed mushroom caps

Wow these were a hit...

If you guys want to make a quick appetiser that's aimed to please; make sure you make this one.
You need two packages of white mushrooms (non-sliced); give them a good wash and pull out all of the stems. Buy a good loaf of sourdough bread and slice 2 cups into 1/4 in cubes; toast in toaster oven for 15 min or until lightly toasted. Place bread in a bowl and pour 2 tbsp of white wine, 2 tbsp of red wine vinegar, 1 tbsp of olive oil, 2 1/2 tbsp dijon mustard, 1 1/2 tbsp mayo, 2 good sized cloves of garlic minced, 3 good size leaves of basil chopped, 1 tsp of oregano, 1 tbsp of shredded parm, 1 tsp of sea salt, 1/2 tsp of black pepper, and 1 tsp of hot sauce (I used Crystal)...I also added 1/2 cup of chopped imitation lobster meat (use crab meat, etc) Mash all of the ingredients together extremely well, it's ok if the bread stays a little chunky.

Next fill the 'shrooms with the mixture and pack tight. Place on a baking sheet with tin foil and top the 'shrooms with parm. Bake at 375 degrees for 20-25 min. You can even finish them off on broil for 3- 5 min.

-- Sent from my Palm Pre

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