I hastily made these little appetizers for a party last night. I have made other mushroom cap hors d' oeuvres before, usually with garlic, parmesan, parsley, or some similar combination. But last night I was trying to figure out what I had on hand, and this was the end result. Took about 10 minutes to make them, not including the oven-time.
And since I -- as par for the course -- have not posted a new recipe for 2 months, this was a quick one to upload for you to try out.
The measurements are approximate, since I was in a hurry and did not write anything down.
I also only have one photo from the end result, so you can use your imagination for the rest. (PS. In the photo I intentionally left off some of the pistachios for a friend with nut allergies.)
INGREDIENTS:
Baby Portabella mushrooms (approximately 24-36 depending on the size)
1/4 lb mozzarella (I used firm kind, instead of "fresh" so it wouldn't be as runny when melted)
1 stalk of green onion, or equivalent amount of chives
2 or 3 fresh basil leaves
1 or 2 tbsp olive oil
1/2 cup of shelled roasted pistachios
DIRECTIONS:
Begin by snapping off the stems on the baby portabella mushrooms carefully so that they leave a little cup to stuff. If the stem breaks too much, you can scoop it out with a teaspoon carefully to hollow it out. Brush off any loose dirt with a paper towel, or pastry brush.
Trim off the root end and wilted green tops on the green onion stalk, and cut it into smaller discs.
Use a blender or mixer to puree together the cheese, basil and green onion with the olive oil. Use a teaspoon to scoop cheese mixture into each mushroom cap, and top with a couple of pistachio nuts.
Roast in the oven at 350 degrees for about 10-12 minute until cheese is bubbly and hot. They are good served warm, but also quite tasty even at room temperature. They are really easy to make, and pretty fancy-tasting. The basil makes a nice bright flavor contrast to the umami earthiness of the mushrooms, cheese & pistachios. Try experimenting with other herbs if you'd like-- sage, oregano, or rosemary, used in moderation so as not to be too bitter. Remember a little goes a long way.
