Yield: 24 servings
|24 smalls||Button mushrooms|
|2 tablespoons||Extra-virgin olive oil|
|Freshly-ground black pepper|
Preheat the oven to 400 degrees. remove the stems from the mushrooms and reserve if they are to be used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil. Add salt and pepper to taste.
Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.
Makes 2 dozen.
Comments: Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1¼ inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.
Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@..." Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" Per serving: 27 Calories (kcal); 1g Total Fat; (38% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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