For the crab stuffed portobellos I used:
http://www.foodnetwork.com/recipes/paula-deen/crab-stuffed-mushrooms-recipe/index.html
And for the oven roasted fiddleheads I used:
http://cardamomaddict.blogspot.com/2010/07/mmmcanada-roasted-fiddleheads.html
Crab Stuffed Portobellos:
- 1 cup crabmeat (Red Lobster leftovers work fantastically)
- 1/2 cup Neufchatel cheese (original recipe calls for cream cheese)
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup green onions, chopped
- 4 tablespoons Parmesan cheese (+ a little extra)
- salt, pepper, and garlic powder to taste
- 2 to 4 portobello mushroom caps or 10 or so white mushroom caps
- 1/2 cup Italian bread crumbs
- 2 tablespoons butter, melted
- Preheat the oven to 375 degrees.
- Prepare mushrooms of choice by cleaning and removing stems and ribs
- Combine the crabmeat, Neufchatel cheese, parsley, green onions, 4 tablespoons of the Parmesan, salt, pepper, and garlic powder.
- Combine melted butter and bread crumbs.
- Stuff mushrooms with crab mixture.
- Top with bread crumb mixture.
- Sprinkle Parmesan cheese on top.
- Bake stuffed mushrooms for 20 to 30 minutes (depending on the size of the mushrooms) until filling is hot and melted and tops turn golden brown.
- fiddleheads
- sunflower seed oil (or olive oil)
- salt and pepper to taste
- (balsamic vinegar and Parmesan cheese were also called for, I left them out)
Instructions:
- Preheat oven to 375 degrees.
- Oil a 9" x 13" cake pan.
- Toss the fiddleheads in oil.
- Spread the fiddleheads out on the prepared cake pan.
- Season with salt and pepper.
- Roast fiddleheads for 20 to 30 minutes.
- (I didn't do this step) Tumble into a serving dish and drizzle with balsamic vinegar and sprinkle with Parmesan cheese.
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