This one was an easy winner of an appetizer, and one of several recipes we garnered from Martha Stewart's magazine. I gotta give Martha props though. It's tasty without being overwhelming and easy to pre-prep since you can make the stuffing a day ahead and get the mushrooms ready before the day of the event.
As they baked, they released a lot of water, so next time, I'd consider making them on a rack placed on a baking sheet.
Mushrooms Stuffed with Red Bell Pepper and Scallions
3 oz. day old white bread, crusts cut off (about 3 slices)
2 scallions, trimmed and coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
3 oz fresh goat cheese
¼ cup finely chopped cilantro
1 oz dry Monterey Jack or Parmesan cheese, finely grated
1 ½ tsp coarse salt
¼ tsp freshly ground pepper
48 button mushrooms (about 1 ½ lbs.) stemmed and cleaned
Pulse bread in a food processor until finely chopped, and transfer to a large bowl. Place scallions, bell pepper, and goat cheese in food processor. Pulse until finely chopped and well combined. Transferred to bowl with the breadcrumbs, stir in cilantro, half the grated cheese, salt and pepper. (Filling can be made a day ahead and refrigerated in an airtight container.)
Preheat oven to 350F, with rack in center. Place mushroom caps, open side up, in a single layer on the baking sheet. Put a heaping teaspoon of filling into each cap. Bake until mushrooms are tender and filling is hot , 15-20 minutes.
Remove mushrooms from oven and turn oven to broil. Position rack 4 inches from the flame. Sprinkle mushrooms with remaining cheese and then broil til cheese is golden, about 1 minute. Serve immediately.
Makes 4 dozen.
From Martha Stewart’s Holidays 2003
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