Wednesday, June 06, 2012

Broiled Stuffed Mushrooms

This recipe is from the original New York Times Cookbook.  Craig Claiborne should have been declared a national treasure.  I still make so many recipes from this book.


Broiled Stuffed Mushrooms
12 hors d’oeuvres

12 large mushrooms                                                    2 T. sherry
3 T. butter                                                                   salt and pepper to taste
1 small onion, chopped                                               marjoram, rosemary or oregano
1 cup fine soft bread crumbs
½ cup chopped cooked chicken
Ham or shrimp or ½ cup chopped nuts
or cooked bacon

  1. Preheat broiler.  Remove and chop mushroom stems
  2. In a skillet, heat 1 T. of the butter, add the onion and chopped mushroom  stems and cook about 2 minutes.  Add bread crumbs, meat or nuts, and enough sherry to moisten the mixture and seasonings.
  3. Place the mushroom caps on a baking sheet and brush with the remaining butter, melted.  Broil, cap side down,  about 2 minutes.  Invert and stuff.  Brush with melted butter and broil 3 minutes longer. 

Yesterday I made them with  bacon, and used my own dried oregano as the spice.  You will notice that the ingredients are all common items from the pantry,  When the big mushrooms are on sale, this is about as cheap as an hors d'oeuvre can get.  It is not high cal either, compared to some.  

Always  tastes good.  Not so filling that guests don't want their dinner.  

Viva New York Times Cookbook.  Try the chili con carne.  One of the best.  The roast pork with  thyme is another all time winner.  My favorite frittata is also in the old edition.  When the revised book came out, they booted some of the recipes, including my frittata, but I cut out all the recipes that were excluded that were faves.  The muffin recipe always delivered great (small) muffins with little fat and sugar.  What has become of the humble muffin is a prime exhibit for why we are all fatter than formerly.  

Try the mushrooms;  you'll like them.  I had  really dry bread crumbs and used some extra sherry.  

Onward, 

Grapeshot 

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