See Also: Appetizers
Stuffed Mushrooms
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use a glass or ceramic deviled egg plate for cooking and serving these.
12-18 medium to large fresh mushrooms
1/2 onion, finely chopped
2 tablespoons extra virgin olive oil
zest from 1/2 lemon
1 teaspoon lemon juice
1/2 cup sugared spicy walnuts (or natural walnuts)
1/4 teaspoon fine sea salt
tiny chunks of cheese
Snap stems from mushrooms. Arrange caps on glass or ceramic plate. Chop stems and combine stems, onion, olive oil, zest, and lemon juice in batter bowl. Microwave on high 3 minutes. Finely chop walnuts. Add walnuts and salt. Put the chunk of cheese in the bottom of the mushroom cap, add walnut mixture. Microwave on high 3-4 minutes just to cook the mushrooms. Allow to cool somewhat before serving.
Recipe created 2001-07-03.
