Susanville Supermarket IGA Community Cookbook

Dianne Powell writes:  My husband and I were on vacation in Washington State and at a little restaurant in the town of Pasayten I had these stuffed mushrooms.  I had to beg the chef for the recipe!  This is the best stuffed mushroom recipe ever.

24 Large fresh mushrooms, 1 ½ to 2 inches in diameter
¼ cup sliced green onions
1 clove garlic, minced
¼ cup butter or margarine
2/3 cup fine dry bread crumbs
½ cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make one cup. In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms in a 15x10x1 inch baking pan. Bake in a 425° oven 8 to 10 minutes or until heated through.

Tags: blue cheese, bread crumbs, cheddar cheese, garlic, gouda cheese, green onions, mushrooms
Posted in Appetizers | No Comments »

Ingredients:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
5 tablespoons mayonnaise
1 can sliced olives
1 tomato
1 French baguette, cut into 1/3 inch thick slices
olive oilCooking Directions:
Preheat the broiler
In a medium bowl, mix marinated artichoke hearts, Romano cheese, and mayonnaise. Drizzle olive oil on French baguette slices. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven until toppings are bubbly and lightly browned.

Tags: appetizer, artichoke, bruschetta, olive oil
Posted in Appetizers | No Comments »