The last few days in the Great Northwest have been on the cool side...so cool that sweaters and jackets have been needed...so before our summer is officially over...I decided it was time we got it on! The mister and I had a mini-casino party over the weekend...(turns out there are a lot of casino-games to play!) I had told him how the high school graduates were whisked off, as an entire graduating class, to a secret location where they spent the rest of the night in a mock casino! Seems to make sense...they're 18 years old, facing an uncertain future so why not teach them to gamble!?! One thing led to another and before we knew it we were having our own casino party in our sweaters, on the deck (we had to research some casino strategy online so we could play like the pros), and this is just one of the appetizers I made, because every casino party needs lots of things to nosh on in between hands of Uno! I'll be sharing the other appetizers and mocktail recipes every day this week - you're going to want these recipes, they're a sure bet!
Fruited Stuffed Mushrooms...not your usual fare, but definitely worth a gamble! Carmelized sweet Walla Walla onions with currants and chopped mushroom stems, cooked in butter and red wine - then it's all heaped over Gorgonzola cheese that's put in the mushroom cap...that's a loaded deck if there ever was one! Melted cheesy goodness, sweet onions and currants...these will get your party rockin' faster than you can pull a one-armed bandit!
When they come out of the oven, softened and baked to perfection, a sprinkle of coarse sea salt sets them apart from anything else you've ever had...you'll hit the jackpot with this one!
Fruited Stuffed Mushrooms - Pots and Pins
2 tablespoons butter
1/2 sweet onion (like Walla Walla), finely diced
1/4 cup currants
1 dozen crimini mushrooms
2 tablespoons red wine or apple cider
1/4 to 1/3 cup Gorgonzola cheese crumbles
coarse sea salt for garnish
Brush mushrooms clean, remove stems, set mushroom caps aside. Finely dice mushroom stems. Preheat oven to 350 degrees. In a small skillet combine butter, onions, currants, mushroom stems and wine. Cook over medium heat until onions are carmelized and soft, about 15 minutes, stirring frequently. Remove from heat and set aside to cool slightly.
Put about as much Gorgonzola cheese crumbles as you can fit into the cap of the mushroom. Put a heaping teaspoon full of the onion-currant mixture on top of cheese. Place mushrooms on a rimmed baking sheet. Bake in 350 degree oven for 12 minutes. Remove from oven and sprinkle with coarse sea salt. Makes 12 appetizers.