New England Fall Feast – Hot & Cold Appetizers!

Coastal Seafood Cups & Oyster Stuffed Mushrooms kicked off our New England Fall Feast! 

New England Fall Feast

Hot & Cold Appetizers

We have soldiered on as a foursome with our latest Gourmet Group gathering. While we certainly miss our compadres Sue & Gary, our culinary curiosity and insatiable appetites drive us forward. Our hosts, Lynda and Brian, selected New England Fall as the evening’s theme. Another great choice! An array of shellfish and real maple syrup provided authentic New England flair. Roasted squash, apples and a nice thick ‘chowdah, were perfect Fall touches.

Brian and Lynda treated us to both cold & hot appetizers to kick off the evening – Coastal Seafood Cups and Oyster Stuffed Mushrooms. Stay tuned for the rest of the recipes featured on our New England Fall menu:

Friends, Neighbors & Art

Not only have Brian and Lynda been Gourmet Group friends for the last 15 years, they’ve also been neighbors for the last 3 months. Being just a few miles apart in Burnsville, gave us the perfect excuse to meet this summer. A perfect evening of cocktails, appetizers and music on the Chart House patio. It also inspired us to continue our Gourmet Group tradition. There’s nothing better than catching up with friends over great food and drink. While we both have recently acquired new homes, we learned that Brian and Lynda also acquired some wonderful new pieces of art by Annie Young. Annie, who has diminished eyesight, creates amazingly beautiful works of art. Feast your eyes on her piece titled Forest Angel (in the slideshow below), which was a surprise gift from Lynda for Brian’s birthday.

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Coastal Seafood Cups and Oyster Stuffed Mushrooms

New England Fall Feast – Hot & Cold Appetizers! features a delicious duo! Coastal Seafood Cups and Oyster Stuffed Mushrooms.

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Course: Appetizer

Keyword: cheddar cheese, Cream Cheese, cucumbers, Italian Sausage, mushrooms, oysters, shrimp

Servings: 8

Author: Coastal Seafood Cups – adapted from heartofnewengland.com and Oyster Stuffed Mushroom adapted from Cooks.com

Ingredients

Coastal Seafood Cups

• 2 cucumbers peeled
• 1/4 c. cream cheese
• 1/4 c. plain yogurt
• 1/2 c. crabmeat squeezed dry
• ½ c. chopped baby shrimp plus additional shrimp to garnish each cup
• 1 tsp. hot pepper sauce
• a few dashes of Old Bay Seasoning
• 1 tsp. Dijon-style mustard
• snipped fresh chives
• fresh ground black pepper to taste

Oyster Stuffed Mushrooms

• 6-8 Large mushrooms for stuffing
• 1 5 oz. can smoked oysters, chopped
• 4 patties maple breakfast sausage patties
• 1 egg
• 1/4 c. dry bread crumbs
• dash of dried basil
• ¼ c. Vermont Cheddar plus additional cheese to sprinkle on top.
• 1 tbsp. oyster liquid

Instructions

Coastal Seafood Cups

• Slice cucumbers into 1-1/2-inch thick slices. Scoop out half of the seeds, leaving a thick bottom to hold your crab meat mixture.
• In a bowl, with a hand-held mixer, beat cream cheese until smooth. Beat in yogurt, hot pepper sauce, Old Bay Seasoning and mustard until well combined.
• Fold in the crab meat, shrimp and chives and fill each cucumber “cup” with equal amounts of mixture. Top with ground black pepper, additional chives and top with a full baby shrimp.
• Cover and refrigerate no more than a couple of hours because the water from the cucumbers will begin to seep.

Oyster Stuffed Mushrooms

• Wash mushrooms. Remove stems.
• Break up sausage patties and brown completely. Remove from heat, drain fat and place into mixing bowl. Add oysters, breadcrumbs, egg, cheese and basil. Mix.
• Heap mixture into mushroom caps. Arrange on baking sheet. Bake for 20 minutes at 375 degrees. A few minutes before they are done, sprinkle additional Vermont cheddar on top of each mushroom and bake for remaining time and cheese melts.