July 27, 2011

Marcia's Table: Tapas Stuffed Mushrooms

This recipe hails from the kitchen and the imagination of my mother, Marcia.  Often the best meals are created when one is trying to use items that are on hand--which is exactly how "Tapas Stuffed Mushrooms" was created!  In just a few easy steps, you can enjoy this delicious treat!  Happy Cooking!


6 mushrooms
1 heaping cup cornbread, crumbled

1/3 cup sour cream (or non-dairy substitute)
2 T. salted butter (additional amounts as needed)
2-3 T. each, diced red onion and red bell pepper
         (*or other vegetables, as desired)

1 t. olive juice (from jar of green olives)
1 T. Herbs of Provence (*substitutions allowed)
6 green olives for garnish

*You can experiment with your favorite vegetables and herbs or even add crab meat with Old Bay seasoning for a change!

Prep Time:  20 minutes     Cook Time:  30 minutes     Oven: 350 degrees

Step 1: Combine cornbread and sour cream in medium bowl.  Set aside.

Step 2: Prepare mushrooms by removing small amount of white around the hole of the stem (which has been removed)
Step 3: Chop onion and pepper to desired size and sauté in skillet until tender.  Turn heat off and allow to cool slightly.
Step 4: Using a small pastry brush, lightly coat tops and sides of mushrooms with the flavored butter from the skillet. Place mushrooms upside down in greased baking dish.
Step 5: Choose herbs.   (Herbs of Provence are a combination of thyme, basil, savory, fennel seeds and lavender flowers)

Step 6: Add herbs, sautéed vegetables, and olive juice to cornbread mixture.  If it seems too dry, add additional amount of melted butter, 1teaspoon at a time until you reach desired consistency (thick but not stiff)
Step 7: Stuff each mushroom with an equal portion of the filling.  Press down lightly with spoon to assure that the filling stays in place.
Step 8: Bake in preheated oven for 20 minutes. Remove baking dish and garnish with a stuffed olive.
Return to oven for the additional 10 minutes or finish baking closer to the time needed for serving.
Last but most important: Cool five minutes.  Enjoy as an appetizer, side dish or entrée!

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