This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. When selecting mushrooms for this recipe, choose ones with small to medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation.

However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do.

Ingredients

2 T. olive oil
½ c. Marsala (or dry white) wine, divided
8 oz. package of baby Portobello mushrooms, cleaned Continue reading →

This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.

Ingredients

5 T. unsalted butter, divided
2 T. olive oil
1/2 medium shallot, finely minced
2 cloves garlic, peeled finely minced
1 c. white mushrooms, cleaned and chopped
1 c. baby Portobello mushrooms, cleaned and chopped
2 t. fresh thyme leaves, stems removed
1 1.2 T. fresh rosemary, stems removed and leaves finely chopped Continue reading →