Stuffed Mushroom Caps 

18 Large mushrooms
3 tbls minced onion
3 tbls chopped celery
2 cloves garlic, minced
1/3 c water
1/2 c bread crumbs
1/4 tsp salt
1/4 tsp dried parsley
pinch of pepper
pinch of poultry seasoning
2 tbls parmesan cheese
  
Remove stems from mushrooms.  Place stems, onion, celery, garlic and water in a skillet and bring to a boil.  Cover and simmer until celery is tender.  Add more water if needed.   Drain.  Add crumbs, cheese, parsley, and seasonings.  Stir well. Stuff caps with mixture.  Bake on parchment lined cookie sheet at 350*F for 15 - 20 minutes.   Serve warm.

Turkey and Mushroom Croustades

Croustades

20 slices crustless white bread
melted butter

Brush both sides of each bread slice with melted butter.  Press gently into muffin tin.  Bake in a 350*F oven for 15 - 20 minutes or until golden.

Filling

1/4 c butter
1 small onion, finely diced
1 c mushrooms, finely chopped
1 can flaked turkey, drained
3 tbls flour
1 c milk
1 tsp lemon juice
1/4 tsp dried parsley
salt and pepper to taste

In a skillet, melt butter.  Sauté onion and mushroom until onion is transparent. Stir in turkey.   Mix milk and flour together and slowly add to skillet until mixture thickens and comes to a boil.  Remove from heat and add salt, pepper, parsley and lemon juice.   Fill each croustade and place on parchment lined cookie sheet.
Bake in a 350*F oven for 10 minutes or until bubbly.  Serve hot.

Bruschetta

4 tsp olive oil
4 slices of italian bread
4 garlic cloves, halved
2 large ripe, peeled, lightly seeded, finely chopped tomatoes
1/4 c chopped fresh basil
coarse salt
pepper

Preheat oven to 450*F.  Brush both sides of bread with oil.  Crisp in oven for approximately 10 minutes.  Rub each slice with garlic.  Mix tomatoes, basil, salt, and pepper.   Spoon onto bread slices.

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