Select large mushrooms for this delicious dish. Mushroom stems are sauteed, seasoned, and creamed, then used to fill the mushroom caps. Serve either as an appetizer, a first course, or as a garnish or accompaniment to broiled steak.
To serve as a cocktail party appetizer, serve on rounds of toast.
As a first course or steak accompaniment, serve 3 stuffed caps per person.
Garnish if desired, with chopped fresh parsley, chopped nuts, or cherry tomatoes.
Makes 4 servings.
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 11
- 12 large mushrooms up to 2 inches in diameter
- 1/4 cup butter
- 1 teaspoon basil leaves
- 1/4 teaspoon salt
- 1/2 cup whipping cream
- 1/4 cup parmesan cheese
Remove stems from mushrooms and chop into 1/4-inch pieces. Set aside.
Heat butter in heavy skillet. Add mushroom caps. Saute quickly over high heat for 30 seconds on each side or until just browned. Do not let mushrooms get watery by overcooking. Transfer mushrooms to heatproof serving tray with bottom sides up.
Add mushroom steams to skillet and saute over high heat about 2 minutes.
Add basil, salt, and cream. Heat to boiling and cook until cream is reduced by half and slightly thickened. Stir in parmesan cheese.
Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly. Mushrooms can be prepared ahead to this point, covered and refrigerated.
Place stuffed mushrooms under preheated broiler, about 6 inches from heat, and broil until heated through and lightly browned.
Transfer to serving platter and garnish with cherry tomatoes and parsley sprigs.