2 pound(s) fresh button mushrooms
|6 tablespoon(s) butter|
|1/4 cup(s) minced green onion|
|1 tablespoon(s) minced capers|
|1 teaspoon(s) dried thyme|
|1/2 teaspoon(s) salt|
|1/4 teaspoon(s) black pepper|
|1 cup(s) chopped cooked chicken|
|1/2 cup(s) dry white wine|
|4 ounce cream cheese|
|1/2 cup(s) panko (japanese bread crumbs)|
|1/4 cup(s) butter,melted|
Preheat oven to 350. Grease a 15 x 10 jelly-roll pan. Clean mushrooms, removing stems;set
caps aside. Finely chop enough mushroom stems to equal 1/2 cup. In a large skillet, melt 6
tablespoons butter over medium heat. Add mushroom stems, green onion, capers, thyme, salt
and pepper;cook 5 minutes,stirring frequently, or until stems are tender. Stir in chicken and wine;
cook 5 minutes,or until wine has evaporated. Add cream cheese and panko,stirring until combined.
Fill mushroom caps evenly with the chicken mixture. Place in pan,and brush each with melted butter.
Bake 20 minutes. Serve immediately. Makes about 2 1/2 dozen.
Notes:Mushroom caps may be filled 2 days before baking. Cover with plastic wrap and r
efrigerate until ready to bake.
This is a Paula Deen recipe. Not knowing what the rest of the menu contained, but having heard
that the host does things very extravagantly, I didn't want my appetizer to be too heavy. (It turns
out another sister did the bulk of the cooking.) I eliminated the chicken. I've made it that way in
the past. Yummy!