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Mushroom and Carrot Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com.
6-8 fresh white mushrooms
Gently wash and brush the mushrooms, snapping out the caps. Arrange the caps on a paper towel lined plate. Set aside. Cut the carrots into rounds about 1/2 inch thick. Place in a small bowl, cover with waxed paper and microwave on high for about 4 minutes, or until crisp tender. Place a small dollop of quince paste into each mushroom cap, and then a tiny piece of cheese. Place a cooked carrot round on top of the cheese. Microwave on high, using 3 minutes per plate of about 8 mushrooms. Cool slightly and serve.
Recipe created 2006-04-13.