Posts Tagged ‘Appetizer’

Slow-Cooker Barbecue Mushrooms

These barbecue mushrooms make a great meat-free option for game day parties and holiday cocktail mixers. Slow cooked in a simple homemade sauce, they are equally as delicious as similar appetizers made with meatballs or sausages, but they pack less saturated fat, sodium, and processed sugar.

Makes about 8 servings

Preparation time: 5 minutes
Cooking time: 4 hours

Ingredients:

16 ounces white button mushrooms
1 (15-ounce) can tomato sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, grated
1 teaspoon prepared Dijon mustard
1 teaspoon smoked paprika
½ teaspoon fine ground sea salt
½ teaspoon ground black pepper
¼ to ½ teaspoon ground cayenne pepper
1 tablespoon minced fresh chives for garnish

Directions

Place the mushrooms in the bowl of a slow cooker. Whisk together the tomato sauce, molasses, and honey in medium bowl. Stir in the Worcestershire sauce, onion, garlic, mustard, smoked paprika salt, and pepper. Add the cayenne based on your preferences. A ½ teaspoon will give a moderately spicy flavor to the sauce.

Pour the sauce over the mushrooms and stir. Cover with the lid and cook on high for 4 hours. Stir occasionally as the mushrooms cook. The sauce will thicken and the mushrooms will shrink slightly and darken as they become tender.

Transfer the mushrooms to a serving bowl. Top with some of the sauce. Sprinkle with chives and serve warm with toothpicks.

5-minute Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe will help take your mushrooms to the next level.

Ingredients

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Directions

1. Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.
2. In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste.
3. Add mushrooms and parsley. Toss to coat.

Mushroom & Cheese Stuffed Jalapenos

Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.

Yield: 24
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients:

12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper
optional:
2 slices prosciutto, crisped
chives

Directions:

1. Preheat oven to 375 degrees.
2. Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.
3. Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.
4. Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.
5. Garnish with prosciutto and chives if desired.

Philly Cheesesteak Skillet Dip

Ingredients

1/2 lb. extra lean ground beef
1 c. diced portobello mushrooms
1/2 c. diced green bell pepper
1/2 c. diced white or yellow onion
2-3 T. Worcestershire sauce
Salt and pepper
8 oz. reduced-fat cream cheese
1 c. plain, non-fat Greek yogurt
1 c. shredded Monterrey Jack Cheese

Instructions

1. Preheat oven to low broil (about 500F).
2. Brown meat in a cast iron skillet.
3. Drain most of the fat and return to skillet.
4. Add in mushrooms, green pepper, and onion.
5. Cook until vegetables are soft.
6. Stir in desired amount of Worcestershire sauce and season with salt and pepper.
7. Reduce heat to low, and stir in cream cheese and Greek yogurt.
8. Stir until melted and combined.
9. Top with shredded cheese.
10. Broil for about 3 minutes, or until melted.
11. Serve with sliced baguette for dipping.

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms

Ingredients

22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

Easy Mushroom Kefta Kebob

Tender and juicy ground beef and mushroom kebobs are bursting with flavor! This easy mushroom and kefta kebob recipe is a perfect way to become a blendetarian and enjoy all the flavors of beef but with half the calories!

INGREDIENTS

1 Lb. Ground Beef 15% fat
12 oz of crimini mushrooms
2 Handfuls parsley
1 Onion, roughly chopped into large pieces
2 tsp. salt
1 tsp. black pepper
2 tsp. sumac
1 tsp. 7 spices
extra salt and pepper for mushroom seasoning
1 tbsp olive oil

Yogurt Sauce
1 cup Greek Yogurt or Labne (Middle Eastern Yogurt)
2 tbsp chopped parsley
1 tsp chopped dill

INSTRUCTIONS

1.Clean the mushrooms well and dry them thoroughly with a towel.
2. Place in a bowl with olive oil and sprinkle with some salt and pepper.
3. Preheat grill to high heat or oven to about 400 degrees and roast or grill until tender. About 10 minutes. Set aside and allow to cool.
4. In a food processor, add the mushrooms, parsley, onion and all the spices. Pulse a few times until everything is smooth.
5. Add to ground beef to the food processor. Pulse to incorporate
6. Chill for at least an hour in the fridge. If the meat does not cool, it has a higher risk of falling off the skewers while cooking.
7.Shape into long sausage shapes around thick skewers.
8.Preheat your grill. The ideal grill to use is one with charcoals, however if one is not available a gas grill is just fine. In the winter times I use a hot 450-degree oven and it works out great as well.
9.Spray down your grill with non stick spray. Place skewers on grill, careful to rotate every 5 minutes until meat reaches an internal temperature of 155 degrees F.

Yogurt Sauce
10.Combine herbs and yogurt and serve alongside kebobs.

NOTES
1. If thin skewers are used the meat will fall off the skewers. Sometimes, the skewers just do not work for me. So I simply shape them into long sausages and grill that way. You can place the skewers in just for presentation when they are done.
2. Make sure you do NOT move the meat off the grill until it releases easily. The meat will form a nice crust when it is ready to be flipped and will not stick to the grates.

Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed 1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie toasted baguette – sliced

Directions:

NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced 1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat. 3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Mushroom Pâté

This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini, shallots and garlic that are caramelized and pureed until smooth.

Ingredients:

5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste

Serving:

small pickles
capers
red onion, finely minced
water crackers

Directions:

In a small bowl place the porcini with the hot water. Let sit for 15 minutes. Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme. Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container. Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.

Serve. Eat.

Grilled Mushroom Kabobs

A favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble and marinated, then tossed onto the
grill for a few minutes to let the grill work its magic!

Ingredients

Mushroom Kabobs
1 pint whole mushrooms, portabella or white
1 green pepper, deseeded and cut into 2-inch pieces
1 yellow pepper, deseeded and cut into 2-inch pieces
1 onion, cut into 2-inch pieces
1 pint grape tomatoes

Marinade
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt

Directions

Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

Pulled Pork Mac and Cheese with Mushrooms

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise!

Prep time: 20 min
Cook time: 8 hrs.
Serves: 6-8

Ingredients

Pulled Pork:
2-3 lb (0.9 – 1.3 kg) Ontario pork shoulder
Salt and pepper
1 cup (250 mL) root beer
1 cup (250 mL) of barbeque sauce (of your choice)

Mac N Cheese:
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) olive oil
3 cups (750 mL) rigatoni pasta (cooked until al dente)
3 cups (750 mL) milk
½ large onion, chopped
2 cloves garlic, chopped
½ tbsp (7 mL) Italian herbs
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
3 cups (750 mL) sharp cheddar cheese, shredded
¼ cup (60 mL) chopped cilantro

Directions

1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbeque sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbeque sauce if you wish. Cover and return to low.
2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15-20 minutes, flipping halfway through. Set aside.
3. In a large pot, cook pasta until al dente. Set aside.
4. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese, and sauce. Top with approximately 3 cups of pulled pork (rest can be reserved).
7. Bake at 350°F/175°C until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.