INGREDIENTS 24 large white mushrooms 12 oz flaked crab meat 4 Tbls Finely chopped onions 1 Tsp dried mustard 2 cups shredded Parmesan cheese (devided) 1 cup soft bread crumbs 1 Tbls finely chopped parsley 1/8 Tsp cyanne pepper 1/8 Tsp black pepper 1/2 teaspoon garlic salt (divided) 3 Tbls Mayo 1/2 cup butter (melted) […]
To prepare for DebraJane’s GNI I found myself searching for the perfect stuffed mushroom appetizer recipe. Lu and DebraJ are two wonderful cooks, both on a social and professional level, so as you might expect that created a bit of pressure. My professional day career is not nearly as creative. I love to garden and I love to cook, but I do so in waves and with limited technique. My internal drive is hunger, not craft.
I love stuffed mushroom caps and decided that I would look to fellow bloggers for recipe recommendations and inspiration worthy of the next monthly Girls-Night-In at DebraJane’s. I located the recipe tagged above by Natter’s Cookbook and thought that it looked delicious.
Bacon Wrapped Water Chestnuts
In addition to the crab stuffed mushrooms, I am preparing an appetizer that my mother (M.E.W.) prepared for social gatherings, bacon wrapped water chestnuts. Now really, you could wrap just about anything in bacon and make it taste wonderful. I know this tactic as I do this to get my boys to eat a vegetable.
These little delights are prepared as follows:
1 Can water chestnuts (5 oz.)
¼ C. Soy sauce
¼ C. sugar
5 Slices bacon – each cut in half crosswise and lengthwise again
Marinate the water chestnuts in the soy sauce for 30 minutes. Roll each marinated water chestnut in the sugar. Wrap the sugar rolled chestnut in the bacon and secure with a toothpick. Arrange in shallow pan, broiler pan, or pie pan and bake in the oven at 400 degrees for 20 minutes. Drain on a paper towel.
These are best made earlier in the day and then reheated in the oven at 350 for 15 minutes. Serve warm.