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Stuffed Mushrooms with Cheese & Herbs
INGREDIENTS:
8 large portabello mushrooms
2 slices of bread
1/2 cup cheddar cheese
4 tablespoons butter
2 tablespoon minced fresh thyme
2 tablespoon minced fresh oregano
2 tablespoon minced fresh rosemary
2 cloves garlic
salt and black pepper to taste
olive oil.
PREPARATION: Wash mushrooms cutting off the stems. Combine bread, mushroom stems, thyme, oregano, rosemary, garlic,
salt and pepper in a food processor and blend until evenly mixed. Brush the tops of your mushroom with olive oil and
place about 1/2 tablespoon of butter inside. Place on hot grill for 4 minutes. Remove from the grill and stuff with breadcrumb
mixture. Return to grill and cooking an additional 4 minutes.
Artichoke Crostini
Ingredients:
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1 |
jar (6 ounces) marinated artichoke hearts, drained and chopped
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3 |
green onions, chopped |
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5 |
tablespoons grated Parmesan cheese, divided |
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2 |
tablespoons mayonnaise |
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12 |
slices French bread (1/2 inch thick)
Preparation:
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1. Preheat broiler. Combine artichokes, green onions, 3
tablespoons cheese and mayonnaise in small bowl; mix well. Set aside. |
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2. Arrange bread slices on baking sheet. Broil 4 to 5 inches
from heat 2 to 3 minutes on each side or until lightly browned. |
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3. Spread about 1 tablespoon artichoke mixture onto each
bread slice; sprinkle with remaining 2 tablespoons cheese. Broil 1 to 2 minutes or until cheese is melted and lightly browned.
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4 Servings
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