Stuffed Mushrooms With White Seabass
Courtesy of Tom Gatch
When the squid are around the islands, so are white seabass. While grilling or baking these delicious fish are the most common preparations, here is a delicious, gourmet-quality recipe that will help you make appetizers your guests will always hungrily remember.
Ingredients:
1/2 cup white seabass, cooked and boned
1/2 cup soft cream cheese
3 tbs. Japanese panko bread crumbs
2 tbs. chopped parsley
1 tbs. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. fresh ground black pepper
6 to 10 drops habanera chile sauce
24 large Crimini mushrooms, stems removed
3 tbs. grated pecorino Romano cheese
Method:
In a medium bowl, combine all ingredients except the mushrooms and Romano cheese; blend well. Spoon mixture into mushroom caps; sprinkle with cheese. Place stuffed mushrooms on an oiled baking sheet and broil until lightly browned, about 3 to 5 minutes. Makes 24 appetizers
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