Grill: little mushroom bites

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Little Mushroom Bites

 

Recipe By :Andrea Chesman 1998

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces mushrooms -- trimmed

2 tablespoons extra-virgin olive oil

Salt and black pepper

2 garlic cloves

3/4 cup fresh bread crumbs

1/4 cup grated white cheese

(such as Parmesan or provolone)

2 tablespoons sherry

 

1. Prepare a medium-hot fire in the grill with a vegetable grill rack in place.

 

2. Remove the stems from the mushrooms and hollow out the caps, reserving the

stems and trimmings. Brush both sides of the mushroom caps with olive oil and

sprinkle the inside of the caps with salt and pepper, to taste.

 

3. Grill the mushrooms, hollow side down, until partially cooked, about 5

minutes. Set aside.

 

4. Combine the reserved mushroom stems and trimmings with the remaining olive

oil and the garlic and toss to coat. Grill, tossing frequently, until lightly

cooked, about 5 minutes.

 

5. Finely chop the mushroom pieces and garlic by hand or in a food processor.

Combine in a medium bowl with the bread crumbs, cheese, and sherry. Season with

salt and pepper, to taste. Stuff into the mushroom caps, mounding up the filling

and pressing with your fingers to pack tightly.

 

6. Grill the stuffed mushrooms stuffing side up, until the mushrooms are

completely cooked and the cheese is melted, about 10 minutes.

 

7. Serve hot or warm.

 

VARIATIONS: This is a rather simple recipe, and the flavors can be varied as

desired. A tablespoon of chopped fresh herbs is a lovely addition, or a teaspoon

of dried herbs can be used. More garlic or a shallot can be grilled with the

mushroom trimmings. Any wine or stock can be used instead of the sherry. The

bread crumbs can be made with any high-quality white or whole-grain bread.

 

Source:

" Vegetarian Grill [iSBN 1558321276] "

S(McEdition):

" Hanneman (kitpath) on 12-Jun-2002 "

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Per Serving (excluding unknown items): 138 Calories; 9g Fat (59.1% calories from

fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 142mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : When you are preparing grilled hors d'oeuvres to show off the

versatility of the vegetarian grill, these are a sure winner. The basic recipe

focuses on the distinct flavor of the grilled mushroom, but plenty of flavor

variations are possible (see the Variations). The mushrooms can be partly

grilled and stuffed ahead of time, then grilled to finish cooking and heat

through at the last minute.

 

Nutr. Assoc. : 0 0 0 0 0 1034 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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