ISO: ISO finger appetizers for wine tasting party. (m)

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I have one - REC : Crab and Brie Stuffed Mushrooms

I got this recipe from a friend who brought them to a party - they are great. Her notes are at the bottom.

STUFFED MUSHROOMS

18 large mushrooms, stems removed & chopped
2 Tbsp. melted butter
1 tsp. garlic salt
2 Tbsp. minced onion
1 tsp. Worcestershire sauce
4 oz. jumbo lump crabmeat
1 Tbsp. mayonnaise
3 oz. Brie, cut in 18 pieces

Preheat oven to 350 degrees Fahrenheit.

Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt. In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat & Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted. Serves 6.

Betty's note: Lisa, I don't wash the mushrooms (as they absorb water) so I peel the caps using a paring knife. Also I cut & discard the ends of the stems. Instead of brushing the caps with the melted butter, I just dip & roll the mushroom caps in the pan where I melted the butter before I saute the stems & onion.

 
Here's another- T&T Crab stuffed mushrooms

CRAB STUFFED MUSHROOMS

1 6-oz can crab meat, rinsed and drained
2 tsp lemon juice
1/3 cup chopped black olives
1/4 cup mayonnaise
2 T chopped parsley
1 tsp garlic powder
1 tsp onion powder
24 medium (or 16 large) mushroom caps
parmesan cheese
Mix all and stuff the caps. Sprinkle with cheese. Place in baking pan with about 1/4 cup water in it. Cover with foil and bake at 375° for 12-15 minutes. Uncover and brown for 5 minutes.

 
Delicious with wines and fancy too- T&T Gougere

GOUGERE

6 to 8 servings

1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika

Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.

Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.

Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.

Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice into finger-food wedges and serve warm.

 
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