Archive for the ‘Appetizer’ Category

Stuffed Mushrooms w/Crab

This recipe is compliments of my cousin Mindy Schubert. I am not kidding when I say these stuffed mushrooms melt in your mouth and make you drool for more. I can’t resist sharing this as it is extremely yummy.

  • 24 large fresh mushrooms (1.5″ to 2″ in diameter)
  • 1/4 cup green onions – sliced
  • 1 clove garlic
  • 1/4 cup butter
  • 2/3 cup bread crumbs
  • 1/2 cup cheddar cheese shredded
  • 1 can of crab (bumble bee brand is good) or even better use 8 oz of fresh lump crab meat
  1. Rinse and dry mushrooms. Use a paper towel to clean if needed. Pull off stems and set mushroom tops aside.
  2. Mince stems and saute with garlic, butter and green onions. Stir in bread crumbs, crab and cheese.
  3. Spoon into the tops and bake at 425 degrees for 8-10 minutes.

Pesto Pasta

Another yummy recipe out of Kelli & Peter Bronski’s Gluten-Free cookbook. I love pesto and usually make it with pine nuts but this recipe uses walnuts which is a new twist for me and makes it kinda fun. I’m planning on starting a herb garden this year so I want to add more recipes that utilize fresh herbs from my garden. I have to admit I haven’t tried this yet, however, I’m adding it to my collection as I want to try it soon! (plus you can’t really go wrong with pesto)

  • 1 & 1/4 cups fresh basil leaves
  • 1/4 cup olive oil
  • 1/4 cup walnuts
  • 2 tbsp grated parmesan cheese
  • 2 garlic cloves, peeled
  • salt & pepper to taste
  • add to any kind of pasta – use gluten-free if you would like a healthier version
  1. Puree the basil, olive oil, walnuts, parmesan, garlic, and salt and pepper in a food processor until smooth.
  2. Cook the pasta in a large pot of salted boiling water until al dente. Drain.
  3. Toss the hot pasta with pesto in a large bowl and serve.

Note:  you can heat the pesto in a pot on the stove, but be careful – too much heat is evil for pesto (the cheese in the pesto sauce sticks to the pan).