Broiled Stuffed Mushrooms Recipe

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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando	Broiled Stuffed Mushrooms
	This basic ravioli stuffing can be used to stuff not only ravioli and tortellini, but also for stuffing mushrooms, sweet peppers, zucchini and other vegetables. You can also use this stuffing in rolled up crespelli, the Italian version of the American pancake or the French crepe For this particular recipe, we recommend plain white field mushrooms, 3" to 4" in diameter. Of course, in the old days we went out in the fields and picked the mushrooms ourselves, but now we just buy them from Petaluma Mushroom Farm which is operated by our friend Dave Cerini. Stuffing 1/2 pound, ground pork 1/2 pound, ground veal 1/2 pound, calf brains (can substitute ground turkey) 1 pound Swiss chard 2 medium cloves garlic 2 medium yellow onions 1 cup, Parmesan cheese 1 cup, bread crumbs, unseasoned 4 eggs 1 cup, chopped parsley 1 cup, chopped fresh basil 1 tablespoon, finely ground black pepper 1 tablespoon, salt Mushrooms 48 large mushrooms, stems removed 1 small can (about 12 ounces), tomato sauce 1/2 cup, olive oil
	Grind all stuffing ingredients using meat grinder or blender,until mixture is somewhat pasty in texture, and easy to stuff into mushroom. Par boil mushroom caps for two minutes. Drain and let cool. When cool, fill each mushroom cap with stuffing, allowing at least as much stuffing above the cavity as below. Place mushrooms on cookie sheets that have been lightly coated with olive oil. Dab about a teaspoon of tomato sauce on each mushroom. Place in oven, preheated to 375 degrees. Allow to bake for 30 minutes. Recipe makes hors d'oeuvres for 12-18. *Enjoy with our 2005 Sauvignon Blanc.*

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