A recipe with heavy cream, butter and country ham is probably going to be fairly amazing. A recipe that adds Southern Comfort to the mix is going to be outright stellar. This simple mushroom dish is great for parties and more importantly tailgates due to the fact that you can finish in a bite or two. If you require a some heat, go ahead and toss on a few dabs of your favorite hot sauce.
Ingredients:
- 12 large mushrooms
- 2 to 3 tbsp. melted butter
- Salt and pepper
- Filling:
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 1 tbsp. flour
- 1/4 cup heavy cream
- 1/4 cup Southern Comfort
- 3 tbsp. fresh parsley, minced
- 2 tbsp. country ham, minced
- 2 tbsp. pecans, chopped
- salt and pepper to taste
- 3 tbsp. Parmesan cheese
- Fresh minced parsley for garnish
Instructions:
Remove mushroom stems and set aside. Wash and dry the caps. Sauté in melted butter until golden brown on both sides. Arrange hollow side up in a baking dish. Blot out any juices that have accumulated in each cap. Season lightly with salt and pepper. Preheat oven to 375°F.
For the filling: wash, dry and mince the stems, pressing out any water. Sauté with shallots in butter for 4 to 5 minutes. Lower heat, add flour and stir for 1 minute. Stir in cream and cook until thick. Add Southern Comfort, parsley, country ham and pecans. Blend thoroughly and cook another minute. Season with salt and pepper to taste.
Fill each cap and top with Parmesan cheese. Bake at 375° for about 15 minutes. Garnish with fresh parsley.
Makes 12 appetizers.
