Stuffed mushrooms have so many variations. Here is one with Italian sausage. You can also use my crab cake recipe to stuff mushrooms.
Stuffed mushrooms
Ingredients;
8 (about 1.5-2 inch size) white button mushrooms, washed
2 TBLS butter
1 link Italian sausage
1 clove of garlic, minced
2/3 cup Italian flavored bread crumbs
2 TBLS grated Romano cheese
2 TBLS olive oil
Directions;
Wash and remove the stems from the mushrooms. Carve a little well in the cap to allow stuffing (I use a melon baller for this).
Chop all the stems and pieces and set aside. Remove the sausage from the casing and in a frying pan saute the sausage breaking it up into small pieces. Add the mushroom pieces and saute until the water from the mushrooms has dissipated. Add the garlic and saute for another minute. Remove from the heat and add the bread crumbs, oil and cheese. Mix and stuff into the mushroom caps slightly mounded. Place a small piece of butter on top of each mushroom. Place them in a baking pan and bake at 400 for 15 minutes or until just soft.
The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.
Manhattan clam chowder
Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice
Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice. Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.
This beer cheese dip is easy and can be made a few days before serving storing it a container. I’ve made this one using an olive oil and rosemary bread but any round whole bread will work.
Beer cheese dip
Ingredients;
12oz-14.5oz container of sharp cheddar cheese spread
4oz cream cheese
2 cloves garlic, smashed
1/4-1/3 can of any beer
1 whole round bread , any type you like
Directions;
Mix ingredients , except bread together until smooth and soft enough to be a dip. At this point you can store in a container few 2-3 days. Just before serving carve out a hole in the top of the bread wide enough to be filled with the cheese dip. Cut the pieces of carved bread into cubes for dipping. You can also serve with small pieces of fresh veggies or fruit for dipping.
This Fig tart is so yummy and easy to make. Just be sure to use fresh figs.
I brought this to a party and it was gone in 10 minutes. Be sure to make extra !!
Fig tart
Ingredients;
10 -12 fresh figs cut in half
6oz or 8oz pkg of plain goat cheese
1 prepared rolled pie crust from the box
1 TBLS sugar
Dash of pepper
Lemon thyme sprigs
Directions;
Preheat oven to 425.
Flatten out the pie crust. (If you have a tart pan with the removable bottom it will work very well).
Spread the goat cheese leaving about 1 inch on the sides.
Lay fig slices cut side facing up on top of goat cheese in a single layer. Season with a pinch of pinch of pepper. Sprinkle with 1 tablespoon white sugar. Fold the sides up making a pleat around the tart.
Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme. Serve slightly warm.
