Firm mushrooms filled with a delicious sardine mixture, Sardine Cups make an excellent hors d’oeuvre or may be served as an accompaniment to fish or cheese dishes.
16 large button mushrooms, wiped clean
1 teaspoon salt
½ teaspoon black pepper
1 oz. butter, melted
4 oz. canned sardines, drained and with
1 tablespoon of the oil reserved
1 teaspoon paprika
2 teaspoons Worcestershire sauee
1 lettuce, outer leaves removed, washed and shredded
4 firm tomatoes, sliced
Preheat the grill to high.
Rub the mushrooms all over with the salt and pepper. Using a pastry brush, brush the mushrooms with the melted butter. Place them on the rack in the grill pan, and place the pan under the heat. Grill for 4 minutes, or until the mushrooms are cooked but still firm.
Remove the pan from under the heat and remove the mushrooms from the pan. Set aside on kitchen paper towels to drain and allow them to become completely cold.
When the mushrooms are cold, carefully remove and discard the stalks. In a small mixing bowl, mash the sardines with the reserved oil, paprika and Worcestershire sauce. Spoon equal amounts of the sardine mixture into each mushroom.
Arrange the lettuce on a large serving plate. Lay the mushrooms on top and garnish with the tomato slices.
Place the plate in the refrigerator and chill for 15 minutes before serving.