Wednesday, August 8, 2012

Stuffed Mushrooms & Tomatoes

The Chef Doll with another Recipe (c)2012
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ROBERT'S STUFFED MUSHROOMS
And TOMATOES
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Ingredients:
12-16 Large Fresh Plump Mushrooms
Or Three Large Tomatoes
16-20 Fresh Shrimp, Sauted in Butter
8-oz Pkg. Cream Cheese, (Remove Pkg. from fridge
1/2 hour before - to soften)
Parmesan Cheese,finely grated
Mini Peppers, finely chopped
Green Onions, finely chopped
Orange Zest, finely chopped
Mushroom stems, finely chopped
Parmesan Cheese, finely grated

Method:
1. Lightly saute shrimp in butter - set aside.
2. Remove stems from mushrooms and finely chop.
3. Chop finely: mini peppers, green onions, and orange zest
And grate the Parmesan cheese.
4. Mix all of the above together in a bowl
with softened cream cheese.
5. Fill each mushroom and tomato with the cream cheese
mixture - Top with one or two shrimp & Parmesan cheese.
6. Place on large baking sheet or skillet and
Bake for 20 Minutes in 350 oven.
(We served the stuffed mushrooms with Baked Ham
and Green Salad & ate some for Hors d' Oeuves
before dinner too-!)
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SALAD MIXTURE:
Lettuce of your choice
A lot of chopped fresh Basil
Mini Pepper (Yellow & Orange) Sliced in rounds.
Cherry Tomatoes
Black Olives
Pepper Jack Cheese, grated.


DRESSING:
1/2 Cup Good Mayonnaise
1/2 Sour Cream
2-3 Tbls. Apple Cider Vinegar
3 Tbls. Freshly Squeezed Orange Juice
2 Tbls. Freshly Squeezed Lemon Juice
Fresh Basil, chopped mixed in
and on Top for Decoration.
(maybe some Sugar, if needed)
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