© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Joanne Irving, my mother
I loved when my mother made these stuffed mushrooms. I saved this recipe my mother published in the church's cookbook in 1971.
12 large mushrooms
3 tablespoons butter
small can deviled ham
2 tablespoons fresh tomato pulp, mashed with a fork
3 tablespoons fresh bread crumbs
garlic salt and freshly ground black pepper, to taste
Wash mushrooms and take off the stems. Don't discard those stems — Chop them and add to a gravy or to spaghetti sauce. Drain mushrooms thoroughly and sauté caps in butter over low heat. After 5 minutes cooking, remove and put in a shallow pan.
To make the stuffing, combine the remaining ingredients. Mix well. Put mounds of the of this mixture into each mushroom cap. Bake at 425°F in the oven for above 5 minutes until hot. Serve on a small platter with a fork for a delicious appetizer.
I found the recipe below—I bet wrapping my mom's recipe in puff pastry would be fantastic!
Recipe from: Bess
32 large mushroom
¼ cup butter
4 ½ ounces deviled ham
1 ½ teaspoon prepared mustard
1 package frozen puff pastry
Wash mushrooms and remove stems. Sauté in butter. Drain on towels.
Mix ham and mustard in a small bowl.
Thaw puff pastry, then unfold. Roll each sheet on a lightly floured board. Cut each sheet into 16 small squares. Fill mushroom caps with ham mixture. Wrap each filled cap with puff pastry square, brushing edges with water to enclose mushrooms.
Bake on ungreased baking sheet, stem side down, for 12 minutes in a 425°F oven. Serve hot.