Crab-Stuffed Mushrooms
Mushrooms Stuffed With Escargot
Pepperoni Stuffed Mushrooms
Port-Glazed Mushroom Caps
Bacon Wrapped Shrimp with Rosemary and Stilton
Crab-Stuffed Mushrooms
1 pound crabmeat
2 eggs; beaten to blend
1/4 cup mayonnaise
1/4 cup butter
2 tablespoons onion; diced
2 tablespoons bell pepper; diced
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
salt and pepper
2 pounds mushrooms; stems removed
1 cup Swiss cheese; grated
Preheat oven to 350F. Butter 9 x 12" baking dish. Combine first
ingredients
in medium bowl. Season with salt and pepper. Spoon about 1 tablespoon crab
mixture into each mushroom. Place in prepared baking dish. Sprinkle cheese
over. Bake until mushrooms are tender and cheese melts, about 20 mins.
Serve hot.
Contributor: Bon Appetit
Yield: 12 servings
Mushrooms Stuffed With Escargot
1/2 cup butter; softened
1 teaspoon shallots; minced
1 clove garlic; crushed
1 tablespoon parsley; minced
1 tablespoon celery; minced
1/4 teaspoon salt
freshly ground black pepper; to taste
12 large mushrooms
12 large snails; canned
Cream 6 tablespoons of butter with shallots, garlic, parsley, celery, salt
and pepper. Remove the mushroom stems and reserve for another purpose.
Heat
the remaining butter in a a skillet. Add the mushroom caps and turn to
coat on all sides. Arrange in the depressions of a snail pan, in scallop
shells or in a shallow baking-serving dish. Place a scant teaspoon of the
herbed butter in each mushroom cap, add a snail and cover it with a little
more butter. Before serving, bake in a moderate oven (375 degress), about
15 minutes.
Yield: serves: 4 - 6
Pepperoni Stuffed Mushrooms
24 to 28 small mushrooms with stems
1 medium onion, finely chopped
1/2 green pepper, finely chopped
2 ounces pepperoni, finely chopped
1 garlic clove, finely chopped
2 tablespoons melted butter
1 tablespoon chopped parsley
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/3 cup chicken broth
1/2 cup bread or cracker crumbs
3 tablespoons parmesan cheese
Preheat oven to 325 degrees. Clean mushrooms and remove stems from
caps. Finely chop stems. In a large frying pan, saute stems, onion,
green pepper, pepperoni, and garlic in butter for five minutes. Add
all other ingredients, except mushroom caps, and stir over heat for one
minute. Stuff caps with the mixture. Place in a pan and bake
uncovered for 25 minutes. Serve warm in a chafing dish.
Yield: servings: 10 -
Port-Glazed Mushroom Caps
appetizers
1 pound mushrooms; 3/4 inch thick
3 tablespoons olive oil
2 tablespoons port wine
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
1/2 teaspoon salt
Cut stems off mushrooms even with edges of caps. Set caps aside; reserve
stems for another use.
Swirl port, vinegar, honey and salt in heavy 10" skillet over high heat
until mixture begins to sizzle, about 3 mins. Reduce heat to medium-high.
Add mushroom caps, rounded side down. Cook until liquid reduces to rish
syrup and coats mushrooms with thin bronze film, shaking pan occasionally,
about 15 mins. Turn mushrooms. Increase heat to high. Cook 1 min. Adjust
seasoning and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in skillet over
low heat or microwave 1 1/2 mins. on high.
Contributor: Bon Appetit
Yield: 4 servings
Bacon Wrapped Shrimp with Rosemary and Stilton
20 uncooked large shrimp; peeled, deveined
1 tablespoon fresh rosemary
balsamic vinegar
10 slices bacon; cut in half crosswise
stilton or other blue cheese; crumbled
Arrange shrimp on baking sheet. Sprinkle with rosemary, pepper and several
splashes of vinegar. Wrap each in bacon, covering completely; secure with
toothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.)
Preheat broiler. Broil shrimp 4 - 5" from heat source until shrimp are
cooked through and bacon is browned, watching carefully to prevent
burning,
about 5 mins. per side. Remove toothpicks. Transfer to platter. Sprinkle
hot shrimp with cheese and serve.
Contributor: Bon Appetit
Yield: Makes about 20
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