Stuffed Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Side Dishes

Stuffed Mushrooms

From Dorothy McNett's recipes book at What a great appetizer! Vary the seasonings, as desired. Blue cheese instead of fontina is also very wonderful.

15 - 20 fresh mushrooms, small sized
1 can water chestnuts, drained
1 rib celery, finely chopped
2-3 snipped green onions
zest from one lemon
1 teaspoon lemon juice
cayenne, as desired
15 - 20 small cubes fontina cheese

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. If you have a deviled egg plate, use it! 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 cayenne. Place one cube of cheese into bottom of each cap, and then pile in the mixture. Cook in microwave 3-4 minutes just to cook the mushrooms. Allow to cool a few minutes before serving.

Recipe created 2004-11-29.

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