Appetizers,
Salads and Breads:
Chèvre-Filled
Mushrooms
from
Stop
and Smell the Rosemary...
Recipes
and Traditions to Remember
INGREDIENTS:
24 large fresh mushrooms,
caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh
parsley
2 tablespoons fresh lemon
juice
1 teaspoon salt
3 ounces chèvre,
crumbled (3/4 cup)
2 ounces blue cheese, crumbled
(1/2 cup)
unsalted butter, melted
TO
PREPARE:
Place mushroom caps, hollow
side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion.
Sauté over medium heat until soft. Remove from heat and add
bread crumbs, parsley, lemon juice, and salt. Mix well, then cool
to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps.
Brush with melted butter. Bake 5 to 7 minutes until lightly browned.
YIELDS
24 MUSHROOM CAPS
Copyright 1996 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of Stop
and Smell the Rosemary and other fine cookbooks, or call (713)
627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Stop and Smell
the Rosemary, are returned to the community.
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