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      RECIPE TITLE "Broccoli Rabe and Pancetta Stuffed Mushrooms" Author: Martha Stewart's Horsd'oeuvres Handbook ©1999 Martha Stewart

    ... more great Martha Stweart recipes on our GREAT CHEFS page!

    yieldsMakes 2 Dozen time ---difficultyeasy

    Stuffed Mushrooms, often filled with a mixture of crabmeat and bread crumbs, are perhaps one of the most familiar and best-loved hors d'oeuvres--and for good reason. They are perfectly shaped, charming containers for all kinds of interesting fillings, and their woodsy undertone is just subtle enough to gently flavor whatever they are carrying. For perfect stuffed mushrooms, choose the freshest white mushrooms you can find, free of blemishes and about the size of a silver dollar in diameter. Serve them hot.

      RECIPE INGREDIENTS

    Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store.

    1 ounce sliced pancetta or bacon, cut into 12-inch dice
    1 medium shallot, minced
    1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned and finely chopped
    1 garlic clove, minced
    2 tablespoons dry white wine
    1 pound broccoli rabe, trimmed to leaves and florets only, roughly chopped
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh thyme

      RECIPE METHOD

    1. Preheat the oven to 400 degrees F with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat.

    2. Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.

    Golden Mushroom Caps
    Makes 2 Dozen

    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 14 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.

    24 small button mushrooms
    2 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground pepper

    1. Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are 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.

    2. 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.



    HOT! We recommend:

    Martha Stewart's Horsd'oeuvres Handbook Martha Stewart's Horsd'oeuvres Handbook
    In her inimitable style, Martha breaks new ground with 350+ original recipes and a stunning glossary of ingredients, equipment and techniques in a practically organized guide.

     

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