Frequently, when seeking a fresh and eye-catching appetizer, my attention turns to Penelope Casas' thoughtful Tapas in which she presents an assortment of these little delicious Spanish dishes. That's where I found myself recently when needing a munchie to accompany a newly discovered wine. This tapa received such rave reviews that I would like to share it with you, too, dear reader.
Don't worry if you don't have 1 T of crab meat or 1 shrimp or 1 T of pimiento. No problem, simply substitute. For example, I have been happy substituting bay scallops and a bit of red bell pepper when the original ingredients were not readily available.
Penelope Casas' Mushrooms Stuffed with Soft-Set Eggs
2 eggs
2 teaspoons milk
Salt and freshly ground pepper
18 small-medium mushrooms, brushed clean
1 tablespoon butter
1 tablespoon minced parsley
1 tablespoon minced pimiento, preferably home prepared or imported
1 tablespoon minced cured ham
1 medium-large shrimp, shelled and minced
1 tablespoon flaked crab meat
Olive oil
- In a small bowl beat the eggs lightly with the milk, salt and pepper. Separate the mushroom stems from the caps, and chop the stems finely, reserving 1 tablespoon.
- Half fill a skillet, larger than the skillet that will be used to cook the eggs, with water and bring to a boil. Keep at a simmer until ready to use.
- In a small skillet, heat the butter. Add the parsley, the reserved tablespoon of chopped mushrooms, pimento, ham, shrimp and crab meat. Saute for a minute or so. Pour in the eggs, and place the skillet in the large skillet of simmering water, double boiler fashion. Stir until the eggs are set but still quite soft.
- Brush the mushroom caps with oil and fill with the egg mixture, using the cupped side of a spoon to make a smooth dome. (May be prepared ahead.) Bake at 400 degrees for no more than 5 minutes.