This Stuffed Mushrooms Recipe Is an Ideal Steeplechase Snack

Photos Adobe Stock | Ruslan Mitin

Steeplechase tailgaters Rebecca Yount and George Wagman III share a stuffed mushrooms recipe that will wow on race day.

It’s a Jungle Out There

If you were handicapping steeplechase tailgaters, Rebecca Yount would be the odds-on favorite. She and husband George Wagman III have taken top honors at Maryland’s Grand National Steeplechase, the Mount Harmon Wicomico Hunt Point-to-Point and other events. Last May, they won first place in the jungle-themed tailgate contest at Willowdale Steeplechase. “It’s the attention to detail,” she says. “Our tailgate is a major undertaking, and we put a lot of thought into it.”

Yount shops consignment stores for finishing touches—like a framed portrait of the Queen Mother for a tailgate laid out as an afternoon tea. At Willowdale, she donned a pith helmet and served coconuts with holes drilled in them for straws.

Wagman, meanwhile, has anchored tailgates with a Range Rover and a Rolls-Royce. For the safari-themed repast, he rolled up in a Dodge 3500 diesel truck packed with campaign furniture, table linens, China, glassware and tropical potted plants. “George is an expert in stuffing everything in whatever vehicle we’re taking,” says Yount.

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On race day, Yount rises at 4 a.m. and bakes pies. “My favorite is rhubarb, but not strawberry rhubarb. And I always make my crusts with lard,” she says.

At Willowdale, the star of the feast was a picnic pork shoulder and a cake with fondant frosting decorated with passion flowers from Yount’s garden in York, Pennsylvania. “I also recommend single servings—egg-salad sandwiches and cups of custard that you can put on a tray,” she says. “And we always have snacks and water on hand for the River Hills Foxhounds outriders.”

stuffed mushrooms
Adobe Stock | Ruslan Mitin

Stuffed Mushrooms

Ingredients:

24 mushrooms
1 stick butter
1 small onion, chopped
1½ cup fresh breadcrumbs
Salt, pepper and marjoram to taste
3/4 cup cooked chicken, ham, shrimp or chopped nuts
Cream or sherry to bind

Instructions:

Remove and chop stems from mushrooms. Sauté stems in butter with chopped onion, salt and pepper and marjoram for about 2 minutes.

Mix in fresh breadcrumbs, and chicken, ham, shrimp or chopped nuts. Add cream or sherry to bind.

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Brush mushroom caps (cup side down) with melted butter and broil for a few minutes.

Turn over mushroom caps, stuff with filling, and brush again with butter. Broil for about 3 minutes more.

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