By TULSA TO DO on Dec 30, 2010, at 12:20 PM Updated on 12/30 at 12:20 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
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Here's a recipe that would be great as an appetizer on New Year's Eve.
It just makes enough for two or three servings, so it's perfect for those of you who are staying in Friday night.
A reader named Pat shared this recipe, which comes from Teibel's restaurant in Chicago. It's a top-secret recipe, so we won't question how Pat got the recipe. We're just glad to have it.
STUFFED MUSHROOM CAPS
Make 2 to 3 servings
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded American cheese
1/8 cup bacon bits
1/8 cup chopped scallion tops
16 to 18 mushroom caps
1/8 teaspoon salt
1/8 teaspoon pepper
1. Mix all the cheeses, bacon bits and scallion tops. Set aside.
2. Parboil the mushrooms until medium soft, and drain until as dry as possible. Once dried, arrange the caps, bottoms up, on a lightly buttered tray. Season with salt and pepper.
3. Cover all the caps completely with the cheese, bacon bits and
scallion mixture. Bake at 350 degrees for 15 minutes or until cheese is melted.
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