See Also: Appetizers · Side Dishes
Stuffed Mushrooms
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
1 can water chestnuts, drained
1 rib celery, finely chopped
2-3 snipped green onions
zest from one lemon
1 teaspoon lemon juice
Zip or cayenne, as desired
24 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. 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.
