Makes 2 Dozen
Stuffed Mushrooms, often filled with a mixture of crabmeat and bread crumbs, are perhaps one of the most familiar and best-loved hors d'oeurves—and for good reason. They are perfectly shaped, charming containers for all kinds of interesting fillings, and their woodsy undertone is just subtle enough to gently flavor whatever they are carrying. For perfect stuffed mushrooms, choose the freshest white mushrooms you can find, free of blemishes and about the size of a silver dollar in diameter. Serve them hot.
Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe.
1 tablespoon unsalted butter
1/4 of a small fennel bulb, trimmed, thinly shaved on a mandoline, and roughly chopped
1 small leek, white and light green parts, cut into 1-inch pieces, well washed
3/4 teaspoon ground coriander
Kosher salt and freshly ground pepper
4 ounces fresh goat cheese
1 recipe Golden Mushroom Caps
1. Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish.
2. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.
Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Recipe reprinted by permission.
This page created May 2000
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