Stuffed Mushrooms & Tomatoes

The Chef Doll with another Recipe (c)2012

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ROBERT'S STUFFED MUSHROOMS

And TOMATOES

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Ingredients:

12-16 Large Fresh Plump Mushrooms

Or Three Large Tomatoes

16-20 Fresh Shrimp, Sauted in Butter

8-oz Pkg. Cream Cheese, (Remove Pkg. from fridge

1/2 hour before - to soften)

Parmesan Cheese,finely grated

Mini Peppers, finely chopped

Green Onions, finely chopped

Orange Zest, finely chopped

Mushroom stems, finely chopped

Parmesan Cheese, finely grated

Method:

1. Lightly saute shrimp in butter - set aside.

2. Remove stems from mushrooms and finely chop.

3. Chop finely: mini peppers, green onions, and orange zest

And grate the Parmesan cheese.

4. Mix all of the above together in a bowl

with softened cream cheese.

5. Fill each mushroom and tomato with the cream cheese

mixture - Top with one or two shrimp & Parmesan cheese.

6. Place on large baking sheet or skillet and

Bake for 20 Minutes in 350 oven.

(We served the stuffed mushrooms with Baked Ham

and Green Salad & ate some for Hors d' Oeuves

before dinner too-!)

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SALAD MIXTURE:

Lettuce of your choice

A lot of chopped fresh Basil

Mini Pepper (Yellow & Orange) Sliced in rounds.

Cherry Tomatoes

Black Olives

Pepper Jack Cheese, grated.

DRESSING:

1/2 Cup Good Mayonnaise

1/2 Sour Cream

2-3 Tbls. Apple Cider Vinegar

3 Tbls. Freshly Squeezed Orange Juice

2 Tbls. Freshly Squeezed Lemon Juice

Fresh Basil, chopped mixed in

and on Top for Decoration.

(maybe some Sugar, if needed)

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