Posts Tagged ‘Cheeky Kitchen’

Garlic-Bacon Mushroom Bites

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious cooked in melted, paprika-spiked butter.

Serves: 24

Ingredients:

24 large cremini mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped

Directions:

Preheat oven to 425 degrees.
Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.

Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up.

In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.

Garnish with chopped green onions.

Meatball Stuffed Mushrooms

Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth!

Ingredients

1 (15 ounce) can crushed fire-roasted tomatoes
2 cloves garlic, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 tablespoon sugar
16 baby bella mushroom caps
16 meatballs
16 1″-square slices of mozzarella
2 tablespoons olive oil
Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!

Ingredients

1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper

Directions

  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

Grilled Caprese Portabella

Brooke from Cheeky Kitchen combines the concept of stuffed mushrooms with the appeal of caprese salad with this recipe for a Grilled Caprese Portabella.

Ingredients

2 portabella caps
4 slices fresh mozzarella
1/2 cup cherry tomatoes, sliced
3 tablespoons olive oil
2 cloves chopped fresh garlic
1/4 cup fresh basil, chopped

Directions

  1. Preheat oven to 425 degrees or preheat the grill.
  2. Drizzle portabellas with olive oil, chopped garlic, and sprinkle generously with salt and pepper.
  3. Grill on a hot grill, or place on a baking sheet lined with parchment paper inside the preheated oven and cook for 15 minutes.
  4. Top with mozzarella and tomatoes. Return to oven for 8-10 minutes more or pop back on the grill until the mozzarella is melted.
  5. Remove from the oven or grill and top with fresh basil.
  6. Serve and enjoy

Mushroom Bhuna

Brooke from Cheeky Kitchen shares an Indian inspired mushroom dish that will make you feel like you took the entire family on a global adventure at the dinner table.

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
1/2 purple onion, diced
1/2 poblano pepper, finely chopped
3 ounces white mushrooms
3 ounces baby bella mushrooms
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon garam masala
1 lemon, freshly squeezed
1 tablespoon sugar
1/2 tablespoon salt
1/4 cup fresh cilantro, basil, and/or mint, chopped

Directions

In a large, deep skillet, heat olive oil over medium-high heat.
Add garlic, onion, and pepper. Cook until fragrant, about 1 minute.
Add mushrooms, tomatoes, garam masala, lemon juice, sugar, and salt.
Bring to a boil, then turn down to simmer and cook for 15-20 minutes, or until the tomato sauce is thickened and mushrooms are tender.
Sprinkle with fresh cilantro, basil and/or mint. Serve immediately.

Pairing Suggestions

This simple, savory mushroom side-dish is perfect when paired with your favorite curry chicken or coconut shrimp recipe, and a side of white wine.

Mushroom Breakfast Pizza

This simple recipe is the perfect answer for breakfast on any morning! It’s quick, filling, and tastes delicious. Better yet, it’s fancy enough for a weekend brunch, or easy enough to toss together on those busy school mornings. If you’re looking for a fun twist on traditional breakfasts, try this recipe and prepare to gain a new favorite!

Makes 2 Pizzas

Ingredients

1 tube refrigerated pizza dough
1/2 cup smoked mozzarella, swiss, or gouda cheese, grated
3 tablespoons low-fat mayonnaise
1 tablespoon red onion, diced
2 eggs
1/4 cup sliced mushrooms
2 tablespoons bacon bits
1 teaspoon fresh chopped parsley or thyme

Directions

Preheat oven to 400 degrees. Unroll pizza dough and cut into two large heart shapes with a sharp knife. Discard remaining dough (or simple slice the dough into four pieces and double the pizza ingredients in this recipe to make four personal-sized pizzas). Roll the edges of the pizza up to make a crust.

In a small bowl, stir together cheese, mayonnaise, and red onion. Spread the cheese mixture around the edges of each pizza, leaving an opening in the center of each heart. Crack an egg into the center space where there is no cheese. Sprinkle mushrooms and bacon bits around the edges of the pizza. Bake in preheated oven for 11-14 minutes, just until the whites of the eggs are cooked, but the yolks are still runny.

Remove from oven. Cool slightly. Sprinkle fresh parsley on top to garnish. Serve and enjoy!