Best Wishes and A Recipe ..... For You !

Happy "NATIONAL STUFFED MUCHROOM CAP DAY !"
Over the years we have produced millions of Hors d'oeuvres for every type of event. And whether you call them Hors d'oeuvres ( this is the correct spelling ! ), appetizers, canapes, Tapas or tid-bits there is nothing better than a great tiny bite to wet your appetite and get a soiree started !  We have stuffed everything, pea pods, tiny timatoes, patty pan squash, celery, zucchini strips, shrimps, petite potatoes and tiny pasta shells to name a few. And, almost any breakfast, lunch, dinner or desert item can be shrunk down to become a great Hors d'oeuvres.  However out of all the tid-bits that we made one of my favorite is the retro/updated basic stuffed mushroom cap.  This recipe is a great one, cheesy, spicy ( you can controll the heat ) and just good. Try them for your next get-together!

Cheesy, Spicy Stuffed Mushroom Caps

1          Tbl          butter
16        Lg           mushrooms

                            olive oil

½        sm          onion, diced
2          cloves     garlic, grated or minced
                            Dolly’s Seasoned Salt…. To taste
8          oz            cream cheese at room temperature
1          ea            egg
½        Lb           shrimp, chopped
¼        Lb           mozzarella, grated
4          Tbl          Parmesan, grated
1          ea            chipotle pepper in adobo sauce, minced fine

                            seasoned bread crumbs - optional

Separate  the caps from the stems, then chop the stems to a small dice. Place the caps in a bowl, then drizzle them with the olive oil, 1 to 2 tablespoons at the most. Season them with Dolly’s seasoned salt, then toss the caps in the oil to coat them. This will help them roast to a golden color. Place the caps on a parchment lined sheet tray with the open side up

Sauté the chopped stems, garlic and onion in butter until softened. Season with Dolly’s Seasoned Salt and pepper to taste. Mix the cream cheese with the shrimp, grated cheeses, chipotle pepper, and egg. Add in the sautéed vegetables and mix well.  If the mixture is too runny due to the liquid emitted by the vegetables add either some more parmesan to taste or add some seasoned bread crumbs to taste, not too much though as you want a moist cap once baked.

Spoon the mixture into the caps mounding them high. Bake at 400°F for 20 to 25 minutes until the cheeses are melted and the mixture browns on top slightly. Cool a bit and enjoy !

Note:  You can also use giant mushrooms, like Portabellas, fill them with this great filling or others ( Spinach and Cheese ) and serve one or two giants as a side dish !  Yum !!

 

Here is another filling recipe to try:

 

Spinach and Goat Cheese Stuffing

This is a great all purpose stuffing that can be used to stuff a chicken breast or a mushroom cap as well!  Unlike a chicken breast, which you will stuff while the chicken is raw, for a winner cap you will want to pre cook them a bit as they look better and are more tender if you bake them for a few minutes, then spray them with olive oil, then stuff away! 

4          Tbl      butter

1          Tbl      olive oil

¼        cup      or to taste…small white onion, small dice

4          clove   garlic, minced or pressed

2/3      cup      sliced shitake mushrooms, chopped, to taste

4          Tbl      water or vegetable stock if you have some – if needed

2          cup      fresh spinach, packed tightly into the measuring cup, or 1 large handful

                                ( about 1/3 portion from the bag of fresh spinach. Make a salad with

                                        the rest or freeze it for future use! )

¼        cup      bread crumbs, use your favorite

¼        cup      parmesan

4          Tbl      goat cheese, or more to taste

In a large skillet melt the butter and olive oil together, then add the onion and sauté until the start to turn translucent, about 4 to 4 minutes. At that point add the garlic and sauté a minute more before adding the mushrooms. The water that the mushrooms create will deglaze the pan so no added liquid is needed. Just keep turning the mixture until the juices are produced. If the pan is too dry add the 4 tablespoons of water, then the spinach. *** Remember that you can always add more liquid if the pan dries out because you are going to add the parmesan and bread crumbs next which will bind and flavor the dish. Once the spinach is wilted add the parm and crumbs. After a minute add the goat cheese, then remove the pan from the stovetop and mix well, allowing the mixture to cool and not allow the spinach to turn that sour green color.

Here’s a hint:  If you want more decadence start the recipe by frying 2 strips of chopped bacon and use the bacon grease to replace the butter/oil mixture and only add as much of the butter/oil mixture as you need after that.  The bacon will add some extra zip and crunch.  Another idea is to add some  water chestnuts that are chopped for crunch also.

Yum !