Post by chief_cook2 on Jan 6, 2003 17:33:28 GMT -6
8 oz (225 g) large mushrooms
1 Tbs (15 ml) olive oil
1 small rib celery, finely chopped
3 oz (85 g) small shrimp, peeled and finely chopped
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) dried bread crumbs
Remove the stems from the mushrooms, trim and discard the tough ends,
and chop the stems finely. Heat the oil in a skillet over moderate
heat and saute the mushroom stems and celery for 5 minutes. Add the
remaining ingredients and saute 1 minute. Spoon the shrimp mixture
into the mushroom caps and place on a lightly greased baking sheet.
Cook under a preheated broiler until the tops are golden brown, about
8 minutes. Serves 4 to 6.
1 Tbs (15 ml) olive oil
1 small rib celery, finely chopped
3 oz (85 g) small shrimp, peeled and finely chopped
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) dried bread crumbs
Remove the stems from the mushrooms, trim and discard the tough ends,
and chop the stems finely. Heat the oil in a skillet over moderate
heat and saute the mushroom stems and celery for 5 minutes. Add the
remaining ingredients and saute 1 minute. Spoon the shrimp mixture
into the mushroom caps and place on a lightly greased baking sheet.
Cook under a preheated broiler until the tops are golden brown, about
8 minutes. Serves 4 to 6.