What is you favorite appetizer?

[merstarr]

Originally Posted by Audeo

Hands down, I love crab and parmesan stuffed mushrooms. And merstar, I would LOVE to have your recipe for the spinach-stuffed shrooms, please!!!

Here you go, Audeo - these are delicious! And would you post the Crab and Parmesan Stuffed Mushrooms? They sound great.

SPINACH STUFFED MUSHROOMS

(Note: I rubbed the mushrooms with a little salt for extra flavor).

6 servings or 24 mushroom caps

24 large mushrooms, stems removed and stems chopped,set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper
1 Tbsp extra virgin olive oil, plus extra for drizzling

1. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
2. In a large skillet heat butter over medium heat, and allow to melt.
3. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake 375F degrees oven for 15-20 minutes.

posted by Bergy, Recipezaar - Edited by Meryl

[tweedee]

I like vegetable egg rolls with sweet and sauer sauce

[Audeo]

Merstar, you’re my heroine!!! Thank you for the recipe, which looks scrumptious! I do enjoy spinach in any form or fashion.

Here’s my Crab-Parmesan Stuffed Mushrooms that came from Southern Living’s Annual Recipes c. 1986:

1 pound fresh mushroom caps, with gills removed
7 ounces backfin crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
fresh ground black pepper to taste
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika


Preheat the oven to 350 degrees (F).

In a large bowl, combine the crabmeat, green onions, herbs and pepper. Mix in mayonnaise and the 1/2 cup of Parmesan cheese until well combined. (Refrigerate filling unless using immediately.) Fill the mushroom caps with rounded teaspoonfuls of the filing and place them on an ungreased baking sheet. Sprinkle the tops with the remaining Parmesan and the paprika.

Bake for 15 minutes and serve immediately.

[merstarr]

You're welcome, Audeo, and thanks for posting the Crab-Parmesan Stuffed Mushrooms. They sound delicious!

[abjcooking]

I get this herb mixture from a trade show in Memphis each year it is a lemon and dill herb mixture. I like to mix it with cream of havarti cheese then cover it in crescent rolls, brush with egg wash then cook in oven until brown. I then serve it with crackers. Yummm.

[luvs]

Originally Posted by kadesma

luvs, I love oysters just about anyway even oyster soup :) but my favorite is FRIED!!! We have a place near by that only does seafood and they make the best cajun fried oysters I've ever had...
kadesma :) The rest of the dinner can sit just give me the fried oysters :)

oysters are awesome. but i can't eat cooked ones. the texture gets me. just oysters on the half with my lemon for the rest of my days and i'd be a happy woman. :D

[middie]

mozzerella sticks

[JohnL]

My fave app has to be cured meats, cheese and marinated olives.
Unfortunately, I often make a meal of this and forgo tha etree

[Alix]

If it is truly for an appetizer, then antipasto has it hands down...speaking of meats etc.

If it is an appy that you eat as your main course...WINGS!! With LOTS of Franks Hot Sauce.

[Lifter]

Audeo if you like spinach, try this as an appetiser:

Spinach Pastries

1 lb spinach, washed, drained and chopped
500 g Pyllo Pastry
1 c chopped dill
200 g Feta Cheese
300 g chopped onions
2 eggs
8-10 oz melted butter
salt and pepper

Saute dill and onions, add spinach and allow to simmer. Let cool, then add Feta cheese and well beaten aggs...if too runny, add some bread crumbs....

Cut Phyllo pastries into four equal parts, butter each pastry.

Place 1 tspn of spinach mixture into each pastry, fold to a triangle to seal.

Bake at 350 for 40 minutes...

Note 454 grams = 1 lb

Lifter