Mushroom Antipasto Appetizer
This is an easy appetizer with lots of flavor. It comes to us via
a tasting room conversation with a new Buon' Amici. Mushrooms and
full flavored cheese work well together, since neither overwhelms the
other. Another case of the whole is bigger than the sum of the parts,
especially when you toss a little wine over the palate.
Fresh, firm mushrooms, 1 ½ to 2 inches diameter across the cap;
Raclette, a strong flavored, creamy Swiss cheese, used for melting and
great enjoyment. Italian, not Danish,
Fontina may be substituted
Heat oven to 400 degrees. Start heating butter to melt.
Hold the cleaned dry mushroom firmly in one hand, stem up. Snap
off the stem by pushing one direction, pulling back in the opposite
direction. Take care not to break the integrity of the cap that is left
when the stem is removed. Set aside the stem for other uses.
Using a pastry brush, brush dome of mushroom cap with butter. Place on
baking sheet, dome side down.
Cut a piece of Raclette to fit snugly in the cap of the mushroom. Place
one piece of Raclette in each mushroom.
Bake at top 1/3 of 400 degree oven about 15 minutes. Mushroom should be
cooked through but maintain their shape, holding the juices inside the
cap. Cheese will be bubbly. It will smell great.
Remove with spatula to serving dish. Can be picked up with hands to pop
in the mouth. Serve warm with Tre Sorelle.