In the second episode of our two part series about Operation Overlord, the D-Day invasions, join Chef Money as he takes a closer look at the airbourne landings and Operation Neptune, the Normandy Beach landings themselves, and what awaited the men.
Plus, the Chef will provide you with ANOTHER D-Day inspired dish to go along with your own D-Day Dinner. Something he likes to call "Operation Neptune Caps."
Cheers!
Operation Neptune Caps
Ingredients:
•20 mushroom caps big enough to stuff – I’m using just regular old white mushrooms
•1 tbsp olive oil
•½ package of cream cheese
•¼ cup of Swiss cheese – shredded
•⅛ cup of parm – grated
•1 tsp lemon juice
•¼ tsp salt
•¼ tsp pepper
•¼ cup of crab meat – finely chopped
•¼ cup of cooked shrimp, finely chopped
•2 green onions, sliced
Directions:
1.Preheat oven to 400° F
2.Heat oil up in a skillet over med-high heat.
3.Wash your mushrooms, and CAREFULLY remove the stems from them, then place in the skillet. Cook on both sides for 2 mins, and add some S & P
4.Using your microwave, soften the cream cheese for about 20 seconds, then, in a large bowl, add cheeses, crab, shrimp, lemon juice, green onions, SP, and mix thoroughly.
5.Line a baking sheet with parchment, then place your mushrooms top down on it, and spoon or pipe in your filling.
6.Bake on lowest oven rack for 15mins, then remove, raise oven rack up, place oven on broil, and broil for 2-3 mins or until tops are lightly browned.
7. Serve while hot.