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Featured Recipe
27-1 Spring Issue
Entertaining the Bakersfield Way
This tart is very grown-up, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either make your own pastry, or buy pre-made pastry—whatever you’ve got time for. While it tastes great hot, this tart is best when served at room temperature, which is what makes it a perfect picnic menu idea.
Food & Wine Quick Bites Quick Bites - Replay Lounge and Grill
Quick Bites - Replay Lounge and Grill
Written by Bakersfield Magazine
A great appetizer is worth its weight in gold. Scratch that, it’s worth its weight in compliments. And you’ll be getting your fair share of compliments when you lay out this elegant, yet easy to prepare, appetizer at your next party.
Lance Morrison and Marty Nunez, the talented chefs at Replay Lounge and Grill, put their heads together to come up with a savory appetizer especially for the readers of Bakersfield Magazine; one that would be easy to make, include locally grown ingredients, and would be the star of any menu.
We highly suggest making them for your next fancy dinner party. But these little bites are so decadent, we recommend making two batches: one for your guests and one that will undoubtedly be eaten during prep-time by you under the guise of “quality control.” You know, because you wouldn’t want your quests to eat something that wasn’t perfect. Don’t worry, we’d do the same thing.
Prosciutto and Asparagus Stuffed Portobello Mushrooms
- 8 baby portobello mushrooms
- 3 tbsp. olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 2 tbsp. butter
- 1 cup dry bread crumbs
- 4 thin slices prosciutto, chopped
- 3 asparagus stalks, chopped
- 1/4 cup dry white wine
- Pepper to taste
- 1 cup (4 oz.) part-skim mozzarella cheese, shredded
- 3 tbsp. grated Parmesan cheese
Remove stems from mushrooms and finely chop the stems. Drizzle caps with two tablespoons oil; set aside. In a large skillet, saute the stems, asparagus, onion, and garlic in butter and remaining oil until tender.
Next, stir in bread crumbs and prosciutto. Cook for one to two minutes or until crumbs are lightly browned. Stir in the white wine and pepper.
Spoon mixture firmly into mushroom caps.
Place the mushroom caps on a foil-lined baking sheet. Sprinkle with Parmesan cheese before putting in the oven. Bake at 400 degrees for 8-12 minutes or until mushrooms are tender and cheese is melted. Makes eight appetizers.
Article appeared in our 27-6 Issue - February 2011