APPETIZERS: THE FOOD WE EAT, BEFORE WE EAT THE FOOD.
I must let you all know that I’m a bit of an appetizer fiend. In this quick and easy recipe I am doing stuffed mushrooms and shrimp cocktail.
IN CASE YOU WANT TO SPRINKLE A LITTLE EXTRA PARMESAN DUST ON TOP!
6 whole white mushrooms- CLEANED,PREPPED AND SET ASIDE.
Prep Time: 10 minutes
How to Clean Mushrooms
- For all mushrooms (except morels), use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Because they absorb water like little sponges, mushrooms won’t brown nicely when cooked if they are full of water.
- How to Clean Mushrooms for Stuffing
- For white mushrooms and cremini mushrooms, choose fairly large mushrooms. Clean as directed above. Gently twist off or cut off the stem of each mushroom. You can reserve the stems to use in the filling, if desired. Use a teaspoon to fill each mushroom with desired filling.
Filling-COMBINE IN A BOWL:
1 cup of Italian style breadcrumbs ( any brand will do)
1/2 cup of graded Parmesan or you can use any packaged Parmesan cheese (like Kraft or Sargento)
1/2 cup finely chopped Italian Parsley (flat leaf)
1/4 cup of extra virgin olive oil.
1/2 red bell pepper finely diced.
Combine ingredients in a bowl, stir and spoonful mixture into the mushroom caps.
Cook Time: Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges ( if desired)
INSTEAD OF BOILING THE SHRIMP, I PERSONALLY LIKE TO BAKE THE SHRIMP FOR 10 MINUTES, AT 350 DEGREES OR UNTIL PINK. It makes the shrimp very juicy, but still maintains the integrity of the shrimp ( nice and meaty!) Squeeze a little lemon juice right when its fresh out of the oven.
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste