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From Dorothy McNett's Recipe book at www.dorothymcnett.com. What a great appetizer! Vary the seasonings, as desired. Blue cheese instead of fontina is also very wonderful.
24 fresh mushrooms, small sized
Brush the mushrooms clean. Snap stems from mushrooms and save them. Arrange the caps on a glass or ceramic dish that will fit into your microwave oven. Lining it first with paper doily or a "cheese leaf" is a good idea. In food processor with steel chopping blade in place, chop the mushroom stems, water chestnuts, celery, and onions finely. Add zest and lemon juice. Sprinkle in a little Zip or cayenne. Place one cube of cheese into bottom of each cap, and then pile in the mixture. Microwave on high 3-4 minutes just to cook the mushrooms. Allow to cool somewhat before serving.
Recipe created 2004-11-29.