appetizer that tastes like a stuffed mushroom, but much easier

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INGREDIENTS

1 each red onion
1/2 cup butter ; divided
5 oz shittake ; chopped
5 oz crimi mushrooms ; coarsley chopped
1 1/2 cup leaks ; white and pale parts only
4 tspns steak sauce
2 tspns chili sauce
5 cloves garlic ; chopped and divided
1 1/3 cup bread crumbs
4 large egss ; beaten
2 tbspn fresh thyme ; chopped
3 tbspn olive oil
2 tbspn Balsamic Vinegar
1/2 large escarole head ; cut into 1" pieces
1/4 tspn dried red pepper
1 1/3 cup white cheddar ; shredded

Servings

INSTRUCTIONS

Preheat oven to 400. Place onion in a small glass baking dish, peeled and cut into quarters. Drizzle with 2 tbsn olive oil and vinegar. Sprinkle with salt and pepper. Cover and bake till onion is tender, basting occasionally about 55 minutes. Cool.

Melt 1/4 cup butter in large skillet over med. heat. Add all mushrooms, 4 cloves of garlic, saute until mushrooms are very soft about 12 minutes. Transfer to med. bowl. Melt remaining 1/4 c butter in same skillet over med heat. Saute leeks till soft, about 4 minutes. Add to mushrooms. Cool.

Mix in breadcrumbs and cheese.

Whisk eggs, thyme, steak sauce and chili sauce in bowl. Pour over mushrooms mixture, stir to blend. Season with salt and pepper. Shape into eight, 3" patties. (for smaller appetizer I make them smaller to serve bite size.) Transfer to baking sheet and cover and chill at least 1 hour.

** if i am making these ahead for a party, after I fry them, I cool them and freeze them on a cookie sheet till frozen then wrap till ready to use. To finish cooking, I thaw them then finish them in the oven as directed.)

Meanwhile, heat 1 tablespoon olive oil in large skillet. Add escarole and saute 1 minute. Add roasted, 1 clove chopped garlic and crushed red pepper. Saute till escarole wilts about 2 minutes. Season with salt. Divide escarole mixture among plates and top each serving with mushroom cake.

** for buffet presentation, place escarole on platter and top with bite size mushroom cakes.

NOTES

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Mushroom Cakes

1 each red onion 
1/2 cup butter divided
5 oz shittake  chopped
5 oz crimi mushrooms coarsley chopped
1 1/2 cup leaks white and pale parts only
4 tspns steak sauce 
2 tspns chili sauce 
5 cloves garlic chopped and divided
1 1/3 cup bread crumbs 
4 large egss beaten
2 tbspn fresh thyme chopped
3 tbspn olive oil 
2 tbspn Balsamic Vinegar 
1/2 large escarole head cut into 1" pieces
1/4 tspn dried red pepper 
1 1/3 cup white cheddar shredded

Preheat oven to 400.  Place onion in a small glass baking dish, peeled and cut into quarters.  Drizzle with 2 tbsn olive oil and vinegar.  Sprinkle with salt and pepper.  Cover and bake till onion is tender, basting occasionally about 55 minutes.  Cool.

Melt 1/4 cup butter in large skillet over med. heat.  Add all mushrooms, 4 cloves of garlic, saute until mushrooms are very soft about 12 minutes.  Transfer to med. bowl.  Melt remaining 1/4 c butter in same skillet over med heat. Saute leeks till soft, about 4 minutes.  Add to mushrooms. Cool.
Mix in breadcrumbs and cheese.

Whisk eggs, thyme, steak sauce and chili sauce in bowl.  Pour over mushrooms mixture, stir to blend.  Season with salt and pepper. Shape into eight, 3" patties. (for smaller appetizer I make them smaller to serve bite size.)  Transfer to baking sheet and cover and chill at least 1 hour.

Preheat oven to 350.  Coat mushroom cakes with flour.  Heat canola oil in large non stick skillet over med-high heat.  Add cakes and cook until brown.  Transfer to baking sheet.  Place in oven and bake until cooked thru- about 15 minutes 
** if i am making these ahead for a party, after I fry them, I cool them and freeze them on a cookie sheet till frozen then wrap till ready to use.  To finish cooking, I thaw them then finish them in the oven as directed.)

Meanwhile, heat 1 tablespoon olive oil in large skillet.  Add escarole and saute 1 minute.  Add roasted, 1 clove chopped garlic and crushed red pepper.  Saute till escarole wilts about 2 minutes.  Season with salt.  Divide escarole mixture among plates and top each serving with mushroom cake.
** for buffet presentation, place escarole on platter and top with bite size mushroom cakes.

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Nutrition

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Serving Size: 1 Serving (1048g)
Recipe Makes: Servings

Calories: 2133
Calories from Fat: 1350 (63%)

Amt Per Serving		% DV

	Total Fat 150g	200 %
	Saturated Fat 91.8g	459 %
	Monounsaturated Fat 39.5g
	Polyunsanturated Fat 7.9g
Cholesterol 402.2mg		124 %
Sodium 2674.2mg		92 %
Potassium 951.3mg		25 %
Total Carbohydrate 138.9g		41 %
	Dietary Fiber 10g	40 %
	Sugars, other 128.9g
Protein 61.9g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2133

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