What would Thanksgiving be without an appetizer? Ok, I’ll admit that just snacking on the food is an appetizer to me, but I decided to help you more formal folks. I found a great recipe for stuffed mushrooms. I served these at a recent pot luck and got rave reviews! I have never had a stuffed mushroom quite like this but they were good!
I used ham in the recipe, but it may be even better if you want to splurge and use bacon instead! Or, just leave it out. This recipe is very forgiving and unless you burn them, they will get eaten!
To make them look retro when serving, serve them on a lettuce leaf or around some hard boiled eggs cut like a flower! Lemon baskets would be fun too!!
- 12 large mushrooms
- 3 T. butter
- 1/2 T. shallot or onion, finely diced
- 1/4 c. finely chopped meat (such as ham, bacon, chicken or turkey)
- 1/4 c. shredded cheese, optional (whatever you have in your fridge!)
- 1 1/2 T. flour
- Chicken stock, cream or water (I used cream and water)
- Nutmeg, optional
- 1/2 t. fresh parsley, chopped
- Salt and pepper
- Ritz cracker crumbs
- 3 T. melted butter, optional
- Remove stems from mushrooms and chop fine.
- Place caps in a buttered 9×13 pan. You may need to “tetris” them in there!
- Melt butter and add shallots and chopped stems. Saute 5-10 minutes.
- Add finely chopped meat and cook until heated.
- Add flour and cook 1-2 minutes.
- Slowly stir in enough liquid to make a smooth paste (think peanut butter). (I started with about 1/4 c. cream and added enough water to make it the right consistency)
- Stir in a pinch of nutmeg and season to taste.
- Cool slightly and fill caps.
- Cover with cracker crumbs and melted butter and bake in a 425 oven for about 10- 15 minutes. The crumbs should be nicely browned. Garnish with fresh parsley in Grandmas dish!
Here they are before the oven. If you look at the bottom right, you will see the sauce. Hope that helps!