STUFFED MUSHROOMS
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
Provided by Craig Claiborne
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
- Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
- Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
- Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
- Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
- Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
- Place the mushrooms caps in the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams
TUSCAN MUSHROOM HORS D' OEUVRES
Make and share this Tuscan Mushroom Hors D' Oeuvres recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 35m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
- On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
- Spoon the filling into the cavity of the mushrooms.
- Bake until the mushrooms are tender, about 20 minutes.
- Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!
TUSCAN MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
- On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
- Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
Nutrition Facts : Calories 220 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 954 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams
TOMATO MOZZARELLA BASIL HORS D' OEUVRES
I love the convenience of this one! It's quick and inexpensive, I can add or omit ingredients (depending on the contents of my fridge), and it's sure to please!
Provided by JelsMom
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice tomatoes.
- Top w/ Mozzarella.
- garnish with basil leaf.
- Drizzle w/ garlic-infused olive oil.
Nutrition Facts : Calories 262.4, Fat 23.1, SaturatedFat 7.4, Cholesterol 33.2, Sodium 268.2, Carbohydrate 4.5, Fiber 1.1, Sugar 2.8, Protein 10.2
ESCARGOT AND MUSHROOM HORS D'OEUVRES
Serve these as hot hor d'oeuvres. This is a two in one recipe - 18 stuffed mushrooms topped with an escargot and 18 pastries stuffed with mushroom mixture and escargot. I sometimes sprinkle a little parmesan cheese on top of the escargot before baking.
Provided by Elly in Canada
Categories Vegetable
Time 41m
Yield 36 hors d'oeuvres, 8 serving(s)
Number Of Ingredients 13
Steps:
- Herb Butter:.
- With a fork, mash together butter, garlic, shallot, parsley, and chives.
- Add wine, salt and a generous pinch of pepper. Set aside.
- Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
- Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
- Place caps on a parchment paper-lined baking sheet, hollow side up.
- Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
- Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
- Mix drained mushrooms with the porcini and set aside.
- Pastry:.
- Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
- Place on baking sheet with mushroom caps.
- With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
- Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
- Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
- Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
- Serve hot.
Nutrition Facts : Calories 286, Fat 23.1, SaturatedFat 10.2, Cholesterol 30.5, Sodium 378, Carbohydrate 16.7, Fiber 1.1, Sugar 1.2, Protein 3.9
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