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Appetizer
Snow Fire Caps |
This recipe was inspired by
Sally Sierak of Seattle, WA (USA).
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Yield: 20 medium mushroom caps
Ingredients:
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8 oz. |
cream cheese, softened |
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1/4 lb. |
peeled shrimp, chopped into small pieces |
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4 each |
sun dried tomatoes, soak in hot water for about 30 minutes, finely chopped |
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1 each |
fresh chives, finely chopped |
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1/4 tsp. |
ground thyme (1/2 tsp. fresh leaves) |
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1/4 tsp. |
Tabasco sauce |
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2 each |
large cloves of garlic (1 tbsp.) |
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20 each |
medium to large mushroom caps (about 1 lb.) |
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Procedure:
Clean the mushroom caps by removing the stems, and wiping off the dirt with a wet towel. Do not submerge the mushrooms in water because they will get soggy.
Combine the cheese, shrimp, tomatoes, chives, thyme, garlic and Tabasco completely in a medium-size mixing bowl.
Fill each mushroom cap with a large spoon-full of cheese and shrimp stuffing. Place the stuffed mushrooms on a sheet tray or cookie sheet and broil them on the highest shelf of your oven broiler for about 5 minutes until the cheese is golden brown on top. The mushroom caps may look wrinkled, but they will taste divine!
Serve on your favorite tray to your guests and enjoy!
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