appetizer

Stuffed Mushrooms

| mrscheryllacy

For the mushroom lover, stuffed mushrooms can be the ideal appetizer just about any time. As for me, I love to get the cremini mushroom container from Costco at least once a month. Usually, I’m planning to make some pasta sauces, chicken fricasse or maybe a chicken marsala. Every so often though, I just want to have some stuffed mushrooms. For instance, today is Christmas and my mother was over. She loves mushrooms as much as I do. Our menu was light on vegetables so this was the perfect excuse (as if I really need one) for stuffed mushrooms. There is nothing difficult about making these tasty tidbits, but they are a little time consuming and do take some work. However, your taste buds will tell you that it’s worth it. Happy eating!

Ingredients 20151225_124052

  • 20-24 cremini mushrooms, scrubbed clean
  • 2 T butter
  • 2 T of minced red onion
  • 1/2 tsp minced garlic
  • 2 T finely chopped walnuts
  • 1/2 tsp salt
  • 2 T chopped fresh parsley
  • 1 tsp dried thyme
  • 2 T Italian breadcrumbs
  • 2 T cooking sherry or chicken stock
  • 2 T olive oil
  • 2 T grated parmesan cheese

Instructions

  • Preheat oven to 375 degrees.
  • Separate the stems from the onion caps and finely chop the stems.
  • Heat 1 T butter in a frying pan over medium heat.
  • Saute the chopped mushroom stems and the red onion about 4 minutes, stirring often.

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  • Add the remaining 1 T butter.
  • Add the garlic, walnuts, and salt. Stir  well and cook for about 2 additional minutes.
  • Turn off the heat.
  • Add the parsley, thyme and breadcrumbs.

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  • Stir well.
  • Add the sherry or chicken stock and mix well.

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  • In a ziplock bag, toss the mushroom caps with olive oil.

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  • Fill mushrooms with about 1/2 – 1 tsp of stuffing and place in a baking dish.
  • Sprinkle grated parmesan cheese over each mushroom.

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  • Bake for 20-25 minutes, until cheese browns.
  • Cool for about 5 minutes before serving.

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Ideas

  • Mushrooms – cremini are my favorite, but you can use any button shaped mushroom you like.
  • Red onion – you can substitute shallots or sweet onions if you prefer.
  • Breadcrumbs – a flavored, finely ground breadcrumb is best, but feel free to experiment.
  • If the stuffing is not fine enough for you, place it in a blender before adding the sherry/chicken stock. Pulse it several times so it is almost a paste in consistency.

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Roasted Vegetable Tarts

| mrscheryllacy

I made these yummy tarts for the first time the other night when having some friends over for dinner. Now, all us women know that many of the guys in our lives would happily pass on the vegetables at dinner. This is a great way to get them to eat them and like it as it combines vegetables with a dinner roll or biscuit. You can use any combination of vegetables when making your tart, but my recommendation is below. Happy eating!

Ingredients20151219_124828

  • 1 packages of refrigerator rolls or biscuits
  • 1 yellow squash, cut into small pieces
  • 1 zucchini, cut into small pieces
  • 1 medium sweet onion, coarsely chopped
  • 3 medium-large sized mushrooms
  • 2 oz shredded cheese
  • 1/2 cusp cherry tomatoes, halved
  • 3 tsp fresh thyme
  • salt and pepper
  • 2 T olive oil
  • 1 T balsamic vinegar

Instructions

  • Dice the vegetables and place into a bowl in the microwave. Cook on high heat for 30 seconds.
  • If cooking all at once, cook for 1 minute.
  • Remove from microwave and drain any water at the bottom of the bowl.
  • Add the thyme, some salt & pepper (to taste), olive oil and balsamic vinegar to the veggies and mix well.

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  • Using 2 full-size muffin tins, lightly spray with non-stick cooking spray.
  • Unroll the refrigerator rolls/bisquits and separate. Bisquits generally have 10. You will cut the thicker bisquits in half to make 12.
  • Put into bottom of muffin tins and press down.
  • Add a heaping tablespoon of the vegetable mix to each muffin tin.
  • Sprinkle with a little extra salt and pepper.
  • Add a small amount of shredded cheese to the top of each.

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  • Bake for 10-12 minutes or until golden brown.
  • Cool about 5 minutes before removing from pan.
  • Can be served hot or at room temperature.

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Ideas

  • Other vegetables – this would be great with some diced red or yellow pepper as well.
  • Why cut bisquits down? Trust me. A thinner breading at the bottom of the tarts is so much better.
  • This also makes a great appetizer.
  • You can also prepare the vegetable filling up to one day before using. Dice all the vegetables, heat in microwave, drain excess liquid, refrigerate.

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