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Appetizers


12 large mushrooms
2 to 3 tbsp. melted butter
Salt and pepper
Filling:
2 tbsp. shallots, minced
2 tbsp. butter
1 tbsp. flour
1/4 cup heavy cream
1/4 cup Southern Comfort�
3 tbsp. fresh parsley, minced
2 tbsp. country ham, minced
2 tbsp. pecans, chopped
salt and pepper to taste
3 tbsp. Parmesan cheese
Fresh minced parsley for garnish

Special Directions:

Remove mushroom stems and set aside. Wash and dry the caps. Saut� in melted butter until golden brown on both sides. Arrange hollow side up in a baking dish. Blot out any juices that have accumulated in each cap. Season lightly with salt and pepper. Preheat oven to 375�F.

For the filling: wash, dry and mince the stems, pressing out any water. Saut� with shallots in butter for 4 to 5 minutes. Lower heat, add flour and stir for 1 minute. Stir in cream and cook until thick. Add Southern Comfort�, parsley, country ham and pecans. Blend thoroughly and cook another minute. Season with salt and pepper to taste.

Fill each cap and top with Parmesan cheese. Bake at 375� for about 15 minutes. Garnish with fresh parsley.

Makes 12 appetizers.

Unrated