Stuffed Mushrooms (3)

Step 1

SPICY SAUSAGE STUFFED MUSHROOMS:In a skillet cook the scallion, the garlic, the jalapeno pepper, and the bell pepper in the oil over moderately low heat, stirring constantly until the vegetables are softened, add the sausage, and cook the mixture over moderately high heat, stirring and breaking up the lumps, until the sausage is no longer pink. Remove the skillet from the heat and stir in the coriander, 1/2 cup of the cheeses, the egg, the bread crumbs, and the salt and black pepper to taste. Divide the mixture among the mushroom caps, mounding it slightly, and arrange the mushrooms in one layer in a lightly greased shallow baking dish. Sprinkle the mushrooms with the remaining 1/4 cup Monterey Jack cheese and bake them in the middle of a preheated 400F oven for 15 minutes. Makes 36 hors d'oeuvres.

Step 2

SOUR CREAM AND DILL STUFFED MUSHROOMS:Into a kettle of water squeeze the juice from the lemon, add the lemon shell, and bring the liquid to a boil. Add the mushroom caps, boil them for 1 to 2 minutes, or until they are just tender, and transfer them with a slotted spoon to a bowl of ice and cold water. Put the caps stem sides down on paper towels to dry. In a bowl stir together the sour cream, the mayonnaise, the mustard, the lemon juice, and salt and pepper to taste and stir in the chopped stems, the onion, and the snipped dill. Divide the mixture among the mushroom caps, mounding it slightly, and garnish each stuffed mushroom with a dill sprig. Makes 36 hors d'oeuvres.

Step 3

PATE AND BACON STUFFED MUSHROOMS:In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of fat from the skillet. Add the butter to the skillet and in the fat cook the shallot and the thyme over moderately low heat, stirring , until the shallot is softened. Add the chicken livers and cook the mixture over moderately high heat stirring for 3 minutes or until the livers are browned on the outside but still slightly pink within. Add the Cognac, cook the mixture until most of the liquid is evaporated, and transfer it to a food processor. Puree the mixture, add the cream, the nutmeg, and salt and pepper to taste. and blend the pate until it is smooth.Transfer the pate to a small bowl and chill it, covered, for at least 2 hours or overnight. Into a kettle of water squeeze the juice from the lemon, add the lemon shell, and bring the liquid to boil. Add the mushrooms, boil them for 1 to 2 minutes or until they are just tender, and transfer them with a slotted spoon to a bowl of ice and cold water. Put the mushrooms stemmed sides down on paper towels to drain and pat them dry. Stir the pate until it is smooth, transfer it to a pastry bag fitted with a decorative tip, and pipe some of it into each mushroom cap. Chop the bacon fine and sprinkle it on the stuffed mushrooms together with chives or parsley. Makes 36 hors d'oeuvres.

Step 4

PROSCIUTTO AND PARMESAN STUFFED MUSHROOMS:In a skillet cook the chopped stems, the garlic, and the onions in 2 tablespoons of the oil over moderate heat, stirring, for 8 minutes, or until the stems are very tender, add the prosciutto, the bread crumbs, the parsley, 1/2 cup of the Parmesan, the egg, and salt and pepper to taste, and stir the mixture until it is combined well. Divide the mixture among the mushroom caps, mounding them slightly, and arrange the mushrooms in one layer in a lightly greased shallow baking dish. Sprinkle the mushrooms with the remaining 1/4 cup of Parmesan, drizzle them with the remaining 2 tablespoons oil, and bake them in the middle of a preheated 400F. oven for 12 minutes, or until the are heated through. Makes 36 hors d'oeuvres.

Step 5