Mushrooms make great appetizers for the holidays,
whether you are throwing an informal bash or an
elegant open house. They are inexpensive and easy
to find, plus look great on platters. Try these
appetizer recipes this holiday season.
Seafood Stuffed Mushrooms
Ingredients:
24 large mushrooms-stems removed and wiped clean
8 oz cream cheese
1 can flaked crabmeat, drained
1 can cooked shrimp, drained and diced
Tabasco sauce to taste
1 tsp. lemon juice
1/2 tsp. garlic powder
1 tablespoon fresh parsley, minced
Chop the mushroom stems finely and combine with all
ingredients except mushroom caps. Mix well. Stuff
the caps with mixture, sprinkle with Parmesan cheese
and drizzle with melted butter. Bake at 400 degrees
for 10 minutes or until golden brown.
Shrimp Stuffed Mushrooms
Ingredients:
1 pound of medium mushrooms
1/4 pound cooked small salad shrimp (or canned shrimp)
3 tubs (3 oz) cream cheese with chives, softened
1/2 cup garlic or Caesar style croutons, crushed
1/2 cup grated Swiss cheese
Parmesan cheese
Paprika
melted butter
Coarsely chop the shrimp and set aside. Remove the stems
from the mushrooms. Clean the caps and brush with melted
butter. Combine the shrimp, cream cheese, croutons, Swiss
cheese and mix well. Spoon the mixture onto mushroom caps,
heaping it up fairly good. Sprinkle generously with Parmesan
cheese and lightly dust with paprika. Bake in 350 degree oven
about 10 minutes until hot, then place under the broiler for a
few seconds. Serve immediately.
Pan-Grilled Mushrooms
Ingredients:
2 to 4 large Portobello mushrooms
1/4 cup packed fresh Italian (flat-leaf) parsley
1 teaspoon each fresh oregano and thyme, minced
1 garlic clove, chopped
2 tablespoons olive oil, or more as needed
Salt and freshly ground black pepper to taste
Chop the mushrooms. Combine parsley, oregano, thyme and
garlic on a cutting surface; finely chop. Heat oil in a large nonstick
skillet. Add mushrooms, and cook, without turning, until lightly
browned, about 5 minutes. Sprinkle herb mixture over mushrooms
Season with salt and pepper. Turn mushrooms, adding a tiny bit
more oil if they seem dry, until they are tender, about 5 minutes
more. Serve as a side dish with steak, or other beef dishes. It can
also be placed on fresh crusty bread slices as an appetizer.
Baked Stuffed Mushrooms
Ingredients:
2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. salt
Dash pepper
3/4 cup cream
Wipe mushrooms clean with damp cloth. Remove the caps
and arrange in a shallow baking dish, hollow side up. Chop
the stems and mix with other items, except cream. Heap the
filling into mushrooms, and press down firmly. Pour the cream
over, cover and bake at 350 degrees for 30 minutes, or until
tender. Baste once or twice with the cream in the dish.
About the author
Brenda Hyde is a wife and mom to three who lives in the
winter wonderland of Michigan. She is a freelance writer and
editor of OldFashionedLiving.com.
