Wednesday, November 21, 2012

Appetizer Series: Stuffed Mushrooms

Anything stuffed into a mushroom is a winner in my book. We have all been to parties where there are cream cheese stuffed mushroom topped with bacon and I am by no means meaning to disresepct this old, southern appetizer. In fact, if you are having a party that I am invited to, please make these as I do love them. Sometimes it is fun to add an interesting twist to this classic though so I decided to give these a shot. The recipe is courtesy of Ree Drummond, The Pioneer Woman from the Food Network.

Stuffed Mushrooms Recipe
1 package white mushrooms
1 tsp. minced garlic
1/2 cup kalamata olives
1/2 cup sundired tomoatoes
1/4 cup parsley (optional)
Bite-sized fresh mozzarella
A few handfuls of plain bread crumbs
3 tbs. butter

Chop olives and sundried tomatoes then combine with garlic & parsley
Slice bite-sized mozzaralla in half
 Heat butter in a saucepan then toss mushroom caps in butter for about two minutes. Remove the mushrooms and, in the same pan, heat olive mixture for a minute or two
 Place mozzarella half into each mushroom cap. Top with olive topping. Since not everyone loves the strong taste of olives and sundried tomatoes, I decided to make half of them plain. Generously cover each mushroom with bread crumbs. Bake at 350 for 15 minutes. 
As soon as you remove them from the oven, sprink them with sea salt. 
These are so delicious and easy to make. Honestly, they are heavenly when served warm but are still pretty tasty once they have cooled off too.  
If you have any leftover after your party, chop & toss into a pasta mixture. Delish!!

Have a wonderful Thanksgiving holiday everyone!!


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