Mushroom Caps You need those little fancy dishes that you get in restaurants when you order some of the fancy appetizers - I believe that they're called Escargot Dishes. They're not expensive, and they make the dish look so really impressive compared to the amount of work involved. This isn't a very difficult recipe, but it sure tastes good.

Ingredients: (approximate amounts)

12 medium mushrooms
2-3 Tbsp butter
1/2 tsp lemon juice
1/2 tsp basil
cayenne to taste
1 tsp garlic powder
3 Tbsp grated asiago cheese


Gently pull stems out of mushrooms. Chop finely.

Put a tiny bit of butter in the hollows of the appetiser dish. Broil for 30 seconds or so - just until butter starts to melt. Set aside.

Fry mushroom stems with remaining butter (at least 2 tsp), lemon juice, basil and cayenne for a minute or two over medium heat.

Put each mushroom cap in a hollow of the dish on top of the butter. Sprinkle garlic powder in each cap. Add stem mixture. Generously sprinkle with grated asiago cheese and grill for 5-8 minutes, until cheese gets slightly toasty. Serve immediately.

Makes enough for 2.

All recipes © Katie Kelly
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