Posts Tagged ‘cremini mushrooms’

Sauteed Mushroom and Brie Puff Pastry Bites

Baby portabellas pair beautifully with the brie, or use a blend to top these delicious puff pastry bites.

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portabella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie

Directions:

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares. Bake for approximately 20 minutes OR until pastry is golden.

Serve warm

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.

Caramelized Mushroom and Vidalia Onion Risotto

Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice. Add caramelized onions and this savory dish bursts with complex and delicious flavors.

Yield: 4 servings

Serving Size: 1 cup prepared risotto

Ingredients

1 Vidalia onion, thinly sliced vertically
2 tbsp. canola oil, divided
1 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1 1/2 cups frozen peas
1/4 cup reduced-fat Parmesan cheese

Directions

Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).

Remove Vidalia® onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).

While mushrooms and Vidalia® onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.

Gently stir in caramelized Vidalia® onions, mushrooms, and cheese. Let sit about five minutes and serve.

Nutrition Facts:

Calories: 380; Total Fat: 10g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 270mg; Protein:12g; Carbohydrates: 58g; Dietary Fiber: 6g