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One Ghost of Dinner Club?s Past (Deliciously) Haunted Our Holiday Buffet: Presenting a trio of stuffed mushroom cap recipes for the holiday season.
Dinner Club is delightful for so many reasons! Not the least of which is that, despite the fact that we do not have an actual Dinner Club the month of December, I look forward to seeing all of these same fun-loving people at me and my husband?s annual holiday party (along with so many other fantastic friends we have that make the night truly special every year!  Sausage Stuffed Mushrooms Ready to be baked for our party! ? Another reason we love it so much is the constant exposure to an influx of new recipes and dishes. Many times we enjoy them so much that we would very much like to experience them again. This year?s holiday party incorporated one such ?keeper? recipe that was simply too delicious (and ridiculously easy) to never re-visit it again! This ?Sausage Stuffed Mushrooms? recipe was originally part of our Dinner Club ?Pub Crawl? in November of 2009. It was a great starter that night and pairs well with beer (as we did that evening) or wine. Since my holiday party is an hors d?oeuvres buffet, I?ve always done some sort of stuffed mushroom cap, including the other two recipes I?ve listed here. It is quintessential holiday hors d?oeuvres buffet fare. They always seem elegant and labor-intensive and like something that you would hire a caterer to prepare for you, but the truth is that they are simple to make ahead. They hold well in the refrigerator before cooking. They hold well on a warming tray or in a chafing dish and they are hearty, delicious and filling. Perfect! I love all of the following recipes and I always make them ahead (any of the recipes). Each has a creamy and unique taste of its own. Try one some night as a starter before your meal to do a little something special and toast the holiday season! A simple seared or grilled steak with baked potato afterward would make a perfect partner! Enjoy! Found at: http://www.epicurious.com/ Bon Appétit | November 2002 3 Italian hot sausages, casings removed 1 1/2 teaspoons dried oregano 1 cup freshly grated Parmesan cheese (about 3 ounces) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1 8-ounce package cream cheese, room temperature 1 large egg yolk Olive oil 24 large (about 2-inch-diameter) mushrooms, stemmed 1/3 cup dry white wine Preparation: ??  Adding parmesan, worcestershire and remaining ingredients. ?? Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Pepperoni Stuffed Mushrooms From: ?Atlanta Cooknotes? by the Junior League of Atlanta. Available at http://www.amazon.com/ Ingredients: 24 to 28 small mushrooms with stems 1 medium onion, finely chopped ½ green pepper, finely chopped 2 ounces pepperoni, finely chopped 1 garlic clove, finely chopped 2 T. melted butter 1 T chopped parsley ¼ t. dried oregano 1/8 t. pepper 1/3 c. chicken broth ½ c. bread or cracker crumbs 3 T. parmesan cheese To Prepare: Preheat oven to 325 degrees. Clean mushrooms and remove stems from caps. Finely chop stems. In a large frying pan, sauté stems, onion, green pepper pepperoni, and garlic in butter for five minutes. Add all other ingredients, except mushroom caps, and stir over heat for one minute. Stuff caps with the mixture. Place in a pan and bake uncovered for 25 minutes. Serve warm in a chafing dish. Serves 10-12. Bacon Stuffed Mushrooms Ingredients: 1# small mushrooms (about 50) 2 slices bacon, diced 1 medium onion, minced 2 T minced green pepper Dash pepper and salt to taste 1-8oz. package of cream cheese, room temperature ½ c. bread crumbs ¼ c. hot water Prepare: Chop the mushroom stems. Sauté the bacon. Add the onion, green pepper, stems and sauté together. Combine with the remainder of ingredients until smooth and creamy. Mound the mixture into the mushroom caps and dip the tops of the stuffed caps in breadcrumbs. Can be refrigerated at this point for up to two days. Add the hot water to the baking dish and bake at 375 degrees for 15-20 min.  Mushrooms  
 
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