Grapes and Mushroom Appetizer Recipe

From Dorothy McNett's Recipe Book.

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Grapes and Mushroom Appetizer

From Dorothy McNett's recipes at 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
2 tablespoons unsalted butter
1/2 teaspoon thyme
1 cup seedless grapes, cut in half
2 tablespoons port or sherry, or apple or grape juice
1 teaspoon chopped fresh rosemary
12-16 white or brown medium to large button mushrooms
small wedge of good quality brie
pinches of sea salt, for sprinkling

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.

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