Stuffed Mushroom Caps II Recipe - Cooking Index
Stuffed Mushroom Caps II Recipe - Cooking Index
This is the perennial favorite appetizer. There are a thousand variations on this recipe, including crab stuffed mushrooms caps, lobster stuffed mushroom caps, and pork stuffed mushrooms caps. Any recipe you choose will likely result in an elegant and hugely popular appetizer that doesn't take much work.
Type: Vegetables| 1/2 cup | 118ml | Mushroom Duxelles - (see recipe) |
| 2 tablespoons | 30ml | Heavy cream |
| 2 tablespoons | 30ml | Crumbs from fresh white bread |
| 1 | Dried tarragon - (large-ish) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Beautiful white mushroom caps - (3.5" dia) - cleaned (large) | |
| 2 tablespoons | 30ml | Melted butter |
| 2 tablespoons | 30ml | Grated Swiss cheese |
Blend the duxelles in a bowl with the cream. Add enough of the bread crumbs to make a mass that will hold its shape in a spoon. Season to taste with the tarragon, salt, and the pepper.
Brush the caps with butter, then spoon the stuffing into the cavities. Spread a pinch of grated cheese over the stuffing. Arrange in a baking dish and cook about 20 minutes at 400 degrees.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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