1. Chevre Champignons
   Mushrooms Stuffed with Goat Cheese, Spinach, and Bacon
2. Seashells
   Chipotle-Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cups
3. Strata Frittata
   Baked Eggs with Ham and Swiss Cheese
4. Pepperoni Pinwheels
   Puff Pastry with Pepperoni, Gruyere, and Honey Mustard

This is a foolproof recipe for pleasing a crowd. Time and time again, guests at our parties come rushing back to the kitchen in pursuit of the recipe for these rich and decadent hors d'oeuvres. Select mushrooms that are slightly larger than bite-size because they will shrink a little when they are cooked, but anything bigger can become messy.

• 4 tablespoons plus 2 teaspoon bacon grease or olive oil
• 1 cup chopped onion
• 3/4 teaspoon kosher slat
• 1/2 teaspoon pepper
• 8 ounces goat cheese, at room temperature
• 2 tablespoons heavy cream
• 1/4 teaspoon ground nutmeg
• One 10-ounce package frozen chopped spinach, thawed
• 1/2 pound bacon, cooked and finely chopped
• 36 white mushrooms, uniform in size, stems removed

Preheat the oven to 350 degrees F.

Heat 2 teaspoons of the bacon grease in a medium nonstick skillet over medium heat. Add the onion and season with 1/4 teaspoon of the kosher slat and 1/8 teaspoon of the pepper. Cook until the onion is tender, 5 to 7 minutes. Transfer to a medium bowl and let cool. When cool, add the goat cheese, cream, and nutmeg, and 1/8 teaspoon of the pepper. Stir until well mixed.

Squeeze the spinach with your hands to remove any excess liquid. Add spinach and bacon to the onion mixture. Refrigerate until ready to use.

Heat 2 more tablespoons of the bacon grease in a large nonstick skillet over medium heat. Add half of the mushrooms and season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper. Cook the mushrooms until golden brown and tender, about 4 minutes per side. Transfer to a paper towel-lined baking sheet, top-side up. Wipe the skillet using a paper towel and return to the heat. Add the remaining 2 tablespoons bacon grease and heat. Add the remaining mushrooms and season with the remaining 1/4 teaspoon kosher salt and the remaining 1/8 teaspoon pepper. Transfer to the baking sheet with the other mushrooms.

To assemble: Place 1 heaping teaspoon of the spinach filling in the center of the bottom of each mushroom. Bake until warm, 5 to 7 minutes, serve warm.

Do-ahead tips: The spinach filling can be prepared up to 2 days in advance and refrigerated. The mushrooms can also be assembled up to 2 days in advance and refrigerated. Bake as directed.

Yield: 36 Stuffed Mushrooms

Cocktail Food
50 finger foods with attitude
by Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock
Chronicle Books

Publication Date: October 1999

$16.95- Hardcover - Amazon@TKL - ORDER

ISBN: 0-8118-2418-7