Hi Ann,
I was thinking of mushrooms because someone brought some in and
we reheated them and they are fast going too.
I love stuffed mushrooms as an appetizer and at parties, and I was
wondering why I haven't made some so here you are:
BAKED STUFFED MUSHROOMS
3 TBS. butter
1 small onion, chopped
1/2 clove garlic, crushed
1/2 pound ground lamb
3/4 cup fresh bread crumbs
1 TBS. parsley
1/2 TBS. chopped capers
Salt and pepper
Pinch of mace or nutmeg
1 egg, beaten
16 large flat mushrooms
8 strips bacon
2 to 3 TBS. mixed dark bread crumbs and grated cheese
Heat 2 TBS. butter; cook onion and garlic 4 to 5 minutes. Add ground
meat; cook 7 to 8 minutes, stirring constantly. Mix in crumbs, parsley,
and capers; season well with salt, pepper, and mace. Cool slightly; add
enough egg to moisten mixture without making it runny.
Remove stems from mushrooms level with base. Chop stems; add to stuffing
mixture. Divide sufffing into 8 parts; mold over mushroom caps. Lay
other 8 mushrooms caps on top; press firmly together. Wrap each
mushroom sandwich in strip of bacon; place in butter fireproof dish.
Spoon 1 TBS. melted butter over mushrooms; cover with foil. Bake in
preheated 350 Degree F. oven 20 to 30 minutes; after 15 minutes remove
foil. Sprinkle crumb mixture over; cook 10 to 15 minutes. if
necessary, brown under broiler. Yield 4 servings.
Enjoy, June
P.S. What do the capers do for this recipe? For the lamb?
I like the rest of the stuff though and all too well. ;)
9:49 AM 12/27/2001 -0500, Ann B. Mullikin wrote:
I will give you a report afterward. 'course I'll have to grind my own lamb
because for some reason I can never find any already ground? Can't wait to
try these.
Thanks ann
gypsy@francomm.com
if
> it's not too much trouble?
> The chicken stuffed with fruit was a delight. The aroma that came from
the
> oven as it cooked was heavenly. The risotto was very good but that
recipe
