Appetizer to go along with this weeks shows
 

Stuffed Mushrooms ala Petrello with Salmon Shrimp Mousse

Ingredients:
 

6 oz. Heavy Cream

6 oz. Fresh Salmon

Sweet Butter (optional)

Dry White Wine (optional)

Lemon (have two on hand)

Salt & White Pepper

6 large Mushrooms (do not wash)---Just brush with towel or mushroom brush

5 shrimp (16 – 20 count) ask fish monger

7 oz. Petrello's pesto (at room temperature)

Lemon Pesto Cream Sauce

Procedure:

Cut salmon and shrimp into small pieces. Place in food processor until smooth.

Add 3 or more rounded teaspoons of Petrello's Pesto. Use wine to smooth out sauce. (By now you should be on your first glass of wine.)

Let's continue: add pinch of salt and white pepper. Now remove stems from mushrooms.

(Do not wash mushrooms – just brush with a towel or mushroom brush.)

With a teaspoon, place a generous amount of the salmon/shrimp mixture into each cap, and place in oven at 375 F, for 20 minutes or until mushrooms are fully cooked.

Place a small amount of water or chicken broth in bottom of pan. Helps mushrooms from drying out!

Sauce- Lemon Pesto Cream Sauce and spoon over mushrooms.

www.petrellos-cooking-recipes.com