Appetizers that suit any event
For the Nevada Appeal
Happy New Year Carson City! Stuffed mushrooms are an easy choice for an appetizer. They are simple to prepare and guests always enjoy them. They are also a cost efficient appetizer that works well with the budget for the new year.
Stuffed mushrooms enhance any event. Here are several recipes.
1. House Stuffed Mushrooms
1⁄4 cup pesto
1⁄4 cup sun dried tomato
1⁄4 cup herbed cream cheese
25 mushroom caps
Provolone cheese cut into 3⁄4 inch pieces
In a food processor, cream together pesto, sun dried tomato, and cream cheese. Fill each mushroom cap with a generous amount of creamed mixture, top with provolone cheese. Broil 2-3 minutes until cheese is bubbly and browned.
2. Seafood Stuffed Mushrooms
4 ounces cream cheese
4 ounces rondele cheese
1 tablespoon sweet onion, chopped
1 tablespoon Anaheim green chili
1 tablespoon garlic, minced
4 ounces gruyere cheese (reserve 2 ounces)
Dash of hot sauce
Salt and pepper to taste
10 ounces canned crab meat and chopped shrimp
40 medium mushroom caps
1⁄3 cup butter, melted
Mix cream cheese and rondele. Add next 6 ingredients and mix well. Slowly fold in sea food to maintain texture and adjust seasoning to taste. Remove mushroom stems and discard.
Place mushrooms in a shallow baking dish, brush with butter. Stuff mushrooms with seafood mixture. Top with reserved 2 ounces gruyere.
Bake for 15 minutes at 350 degrees until bubbly.
3. Southwest Sausage Stuffed Mushrooms
16 ounces bulk Italian sausage
2 tablespoons cilantro, chopped
2 tablespoons green chili, diced
2 tablespoons red bell pepper, chopped
2 tablespoons garlic, chopped
2 tablespoons salsa
2 tablespoons parmesan cheese grated
4 tablespoons bread crumbs
Mix stuffing ingredients together, stuff each mushroom with 11⁄2 – 2 tablespoons depending on its size. Bake mushrooms at 350 for 25-30 minutes. Pour off excess liquid, Serve with Pico de Gallo Hollandaise Sauce.
Pico de Gallo Hollandaise Sauce
1 package hollandaise mix (or make fresh; recipe follows)
1 tomato, chopped
1 Serrano chili, minced
1⁄4 tablespoon sweet onion, chopped
2 tablespoons cilantro chopped
Juice of 1 lime
Preheat oven to 350. Clean mushroom caps.
Mix all ingredients (except hollandaise mix) and let set for 1 hour to incorporate flavor. Make hollandaise according to package directions. Add pico de gallo while the hollandaise is hot. Mix and pour well over mushrooms or serve on the side.
To make fresh hollandaise:
Blend 3 egg yolks with the juice of one lemon, a dash of salt and pepper to taste. Melt one cube of unsalted butter and add slowly to the egg mixture. Best done at last minute.
• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.