Stuffed Lychees On Skewers Recipes

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STUFFED LYCHEE



Stuffed Lychee image

These are filled with cream cheese, macadamia nuts,crystalized ginger. Found this recipe on line Residential Services Division Organization: Hawaiian Electric Company

Provided by Rita1652

Categories     Dessert

Time 15m

Yield 4 dozen, 18 serving(s)

Number Of Ingredients 6

2 (20 ounce) cans lychees
1 (8 ounce) package cream cheese
1 tablespoon sherry wine
1 dash salt
3 tablespoons chopped macadamia nuts
2 tablespoons chopped crystallized ginger

Steps:

  • Drain lychees.
  • In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
  • Stuff lychees.

Nutrition Facts : Calories 98.8, Fat 5.7, SaturatedFat 3, Cholesterol 13.9, Sodium 46.8, Carbohydrate 11.1, Fiber 0.9, Sugar 9.7, Protein 1.6

STUFFED-MUSHROOM SKEWERS



Stuffed-Mushroom Skewers image

Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
1 cup loosely packed fresh flat-leaf parsley leaves, chopped
6 ounces spicy or sweet Italian sausage, casings removed
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan, plus 4 ounces for shaving
1 clove garlic, grated
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges

Steps:

  • Prepare a grill for medium-high heat.
  • Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
  • Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
  • Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
  • Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.

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