Appetizers & Hors D’oeuvres – Rants Raves and Recipes

April 29, 2016June 17, 2016

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom. This recipe is for large cap mushrooms about 10 to a pound. If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 – 10 crushed saltines crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.

In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.

Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

Again with the vegetable stuff in my sausage, I don’t get it?

Yum

Stuffed Mushrooms

Ingredients

1# (appox 10 silver dollar size) Mushroom, stems removed
1 sweet italian sausage link(casing removed)
1 finely chopped shallot
1 clove garlic finely chopped
8 - 10 crushed saltine crackers
2-3 tbs grated Parmesan cheese
Olive oil
Salt & pepper

Instructions

Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.

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December 30, 2015June 17, 2016

Stuffed Mushrooms Too

Stuffed Mushrooms are always a great hit as an appetizer or hors d’oeuvres, and I find they also make a great main course or as an addition to make a light lunch or dinner. This is the second in what will probably become a series of stuffed mushroom recipes.

This recipe is fairly simple yet tastes great. If your making hors d’oeurves you can use smaller caps, for an appetizer or entrée use larger ones. The picture on this recipe is the caps set for a light lunch served on a bed of lettuce with Bleu cheese dressing.

Ingredients for Stuffed Mushrooms Too

The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.

1# Fresh Mushrooms
1 8oz package of Cream Cheese (softened)
2 thick slices of pancetta, cubed
3-4 Tbs finely chopped parsley (fresh or dried)
1 clove garlic chopped
Salt & pepper to taste

Directions for Stuffed Mushrooms Too

Wash the mushrooms removing any caked on dirt.

Carefully remove the stems from the mushroom caps and set them aside.

In a pot that will be large enough to accommodate the caps add water and bring to a boil. Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.

Take the stems and in a food processor pulse until finely chopped. Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.

Place the chopped stems into a non stick saute pan with the garlic and saute. After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.

Place the cooked mushrooms in a bowl with the cream cheese and parsley.

In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain. Once drained place in the food processor and pulse until finely chopped. Add to the cream cheese and mushroom mixture.

With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.

If you are making larger caps you can stuff the mixture with an appropriate sized scoop, or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.

If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.

Set the oven to broil with the top rack on the second from top setting. Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.

Here are a few items to help make this recipe:
Hamilton Beach 70740 8-Cup Food Processor, Black
VonShef Cast Iron Cooking/Oven to Table Dish/Roasting Tray/Cookware/Lasagna Pan, Red

sadly another of those vegetable things that are of no interest to a S.A.P.P. so I’ll continue to dream of the rib roast.

Yum

Stuffed Mushrooms Too

Ingredients

The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.
1# Fresh Mushrooms
1 8oz package of Cream Cheese (softened)
2 thick slices of pancetta, cubed
3-4 Tbs finely chopped parsley (fresh or dried)
1 clove garlic chopped
Salt & pepper to taste

Instructions

Wash the mushrooms removing any caked on dirt.
Carefully remove the stems from the mushroom caps and set them aside.
In a pot that will be large enough to accommodate the caps add water and bring to a boil. Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.
Take the stems and in a food processor pulse until finely chopped. Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.
Place the chopped stems into a non stick saute pan with the garlic and saute. After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.
Place the cooked mushrooms in a bowl with the cream cheese and parsley.
In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain. Once drained place in the food processor and pulse until finely chopped. Add to the cream cheese and mushroom mixture.
With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.
If you are making larger caps you can stuff the mixture with an appropriate sized scoop, or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.
If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.
Set the oven to broil with the top rack on the second from top setting. Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

June 19, 2015June 30, 2016

Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

Yum

Stuffed Mushrooms and Hollandaise

Ingredients

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
In a food processor finely chop the stems and the shallot and garlic.
In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
In a separate pan cook the sausage. Once cooked drain on paper towel.
Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
Preheat oven to 375º.
Brush the caps with the melted butter and place into a baking dish.
Spoon the mixture into the cap cavities so that they are slightly mounded.
Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
While the caps are cooking prepare the Hollandaise.
To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/stuffed-mushrooms-hollandaise/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.