Makes 24
24 large mushrooms (not Portobello large, just big white or brown ones)
About 1 tablespoon olive oil
About ½ yellow onion, minced
2 cloves of garlic, minced very fine
The stems of the mushrooms, finely minced (no more than 1 cup)
1 cup cooked long grain white rice
1 cup baby shrimp or crab meat, minced
1 green onion, minced, including most of the green
Minced fresh dill weed to taste
1/2 teaspoon ground nutmeg
Salt and fresh coarse ground black pepper to taste
About ½ cup grated Mozzarella cheese
1 raw egg, lightly beaten
Preheat oven to 350°. Brush the mushrooms and remove the stems. Drop the mushrooms into boiling water and remove them as soon as the water returns to the boil. Immediately put into cold water. When cool, drain thoroughly and set aside.
Put the olive oil in a heavy skillet and over medium heat sauté the onion and garlic until the onions are pinkish and translucent but not yet beginning to brown. Add the minced mushroom stems and continue to sauté until they become translucent but not browned, (only about a minute). Mushrooms are very thirsty. You may have to add a bit more olive oil. Set aside and allow to cool.
Combine the remaining ingredients except egg and mix well. Add the cooled onion mixture and mix. Taste and adjust seasonings. Add the egg and mix well. Pack this mixture into the blanched and drained mushroom caps. Place on a baking sheet lined with a piece of Bakers parchment and bake in the preheated oven until the cheese melts, no more than 10 minutes. A nice touch is to garnish each with a small sprig of fresh dill and one whole baby shrimp.
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