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Grapes and Mushroom Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have a glass or ceramic deviled egg plate, it is perfect for cooking the stuffed mushrooms in the microwave and then serving them in it as well.
20 or so cloves garlic, peeled and cut into chunks
Peel and cut garlic cloves into chunks. In heavy bottomed skillet, heat the butter. Add the garlic and thyme, cook and stir about 10 minutes over medium high heat to cook and start to brown the garlic. Set aside to cool. In meantime, cut grapes in half and in a small bowl combine grapes, port or sherry and rosemary. Set aside. When ready to cook, gently wash the mushrooms and remove the stems. Arrange mushrooms on a glass or ceramic plate. In food processor with steel chopping blade in place, whirl the cooked garlic along with any butter remaining in the pan, adding the mushroom stems. Whirl to make a paste, adding a little olive oil if needed. Blend the garlic paste into the grapes. Place a small spoon of the brie into each mushroom cap. Using a slotted spoon, scoop some of the grape mixture onto the brie. Cook in microwave 3-4 minutes. Allow to cool a bit, sprinkle with sea salt and serve.
Recipe created 2013-09-10.