Thursday, May 6, 2010

Stuffed Mushroom Caps

Here is a great recipe for an appetizer. These can be made ahead and kept in the fridge.
Stuffed Mushroom Caps

16 large mushroom caps


½ cup of fresh white breadcrumbs
½ cup finely grated Parmesan cheese
250g of ham chopped
½ cup of grated Swiss cheese
1 clove of garlic crushed
salt and pepper
lemon juice
2 tablespoons olive oil

Carefully remove stalks of mushrooms. Chop stalks and mix them with filling ingredients except for seasoning, lemon juice and oil.

Arrange mushroom caps in a buttered ovenproof dish. Season with a sprinkle of salt and pepper and a squeeze of lemon juice. Spoon filling evenly into caps, shaping a little. Sprinkle with olive oil and bake for about 10 minutes at 400F.

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