Posts Tagged ‘entertaining’

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.

Mushroom Duxelle Crostini

This mushroom duxelle crostini is impressive and flavorful but so easy. Make it in advance by preparing the mushroom duxelle mixture, toasting the baguette, chop the parsley, shave the gruyere and have them lined up and ready to go. There truly is no better party appetizer.

Yield: 20-30 crostini

Ingredients:

1 French baguette, sliced on the bias
extra virgin olive oil
3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
1/2 teaspoon kosher salt
1 cup shallots (approximately 3 medium shallots), chopped
1 clove garlic, minced
2 tablespoons port wine
2 tablespoons lemon juice
gruyere cheese, shaved
fresh parsley, coarsely chopped

Directions:

Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.

Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.

Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

Sun-Dried Mushroom Tart

The mushrooms make it “meaty” and filling and the flavor factor is bumped way up with the addition of onions, herbs and plump sun dried tomatoes that have been plucked from a jar of oil. The egg, cream and cheese take it over the top. Experiment with different mushroom varieties to put a different spin on flavor. Shiitake, white button or crimini mushrooms would all be delicious, or you could even try a combination of all three.

Serves: 8

Ingredients:

1 – 9” refrigerated pie crust.
1 tablespoon extra-virgin olive oil
½ onion, minced
12 ounces sliced mushrooms
2 cloves garlic, minced
¼ cup stock
1 tablespoon minced fresh flat leaf Italian parsley
1 teaspoon lemon juice
Salt/pepper
¼ cup grated Pecorino cheese
1 egg, beaten
2 tablespoons heavy whipping cream
¼ cup sliced sun dried tomatoes

Instructions:

1. Preheat oven to 375°.

2. Spray a 9” tart pan with non-stick cooking spray. Place pie crust into tart pan. Remove, discard excess. Prick bottom with tines of fork. Bake for approximately 10 minutes.

3. Heat oil in a large skillet over medium heat. Add onions and mushrooms, cook for approximately 5 minutes. Add garlic, stock and parsley. Stir to combine. Reduce heat to simmer. Add lemon juice and season with salt/pepper.

4. Pour mushroom mixture into crust.

5. In a small bowl add cheese, egg and cream. Mix to combine.

6. Sprinkle the sun dried tomatoes evenly over the mushrooms in the crust. Pour egg mixture over. Bake for approximately 25 minutes or until set.

7. Cool slightly prior to serving. Garnish with additional parsley or green onions.

Stuffed Mushrooms with Breadcrumbs and Cheese

Kelsey from The Naptime Chef offers a stuffed mushroom recipe that will be a run-away hit at any occasion.

Ingredients

½ cup panko bread crumbs
½ cup sharp cheddar cheese, coarsely grated
2 small garlic cloves, finely chopped
1 tablespoon parsley, finely chopped
Kosher salt
Freshly cracked black pepper
1/2 cup olive oil, divided
24 large white mushrooms

Directions

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl combine the bread crumbs, cheese, garlic, parsley, a pinch of salt and pepper, and half of the olive oil, and mix well.
3. Stuff the breadcrumb filling into each of the mushroom caps and drizzle them with the remaining olive oil. Then bake the mushrooms for about 20 minutes, or until heated through.
Note: To prepare the mushroom caps in advance stuff the caps with the filling but do not drizzle with the olive oil. Store the mushroom caps covered with plastic wrap and keep in the refrigerator for up to 24 hours. Then proceed to drizzle with the remaining olive oil and bake.

Crimini and Pork Meatballs

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs

1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce

1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Tip: Try grilling these meatballs instead of baking them for some backyard fun. Place the meatballs on metal skewers and place skewers on an oiled grill rack and grill, turning to brown on all sides, until cooked through, about 8 minutes.

Nutrition Facts per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

You might also like:

Mushroom Meatball Sub

Mushroom Meatball Sub

Swedish Meatballs

Swedish Meatballs

Mushroom Meatloaf

Mushroom Meatloaf

Mini Mushroom Burgers

Juicy, marinated, grilled portabella mushrooms are the stars of these meaty mini burgers — small bites that taste just right.

Yield: 4

1 Serving: 2 mini burgers

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  8 minutes

Ingredients

2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Directions

Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

Nutrition Facts:

Calories: 150; Total Fat: 2.5 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 300 mg; Carbohydrate: 29 g; Dietary fiber: 4 g; Protein: 6 g

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mushroom Turkey Burger

Mushroom Turkey Burger

Portabella Halloumi Burger

Portabella Halloumi Burger

Bacon Blue Cheese Stuffed Mushrooms

These bite-sized appetizers are everything a stuffed mushroom should be: savory, tangy, meaty, and a tad crunchy.

Yields : 24 Servings

Serving Size: 1 stuffed mushroom

Ingredients:

24 medium to large mushrooms-cleaned and stems removed
8 ounces of cream cheese, softened
4 ounces of good blue cheese
2 teaspoons horseradish
2 teaspoons milk
1 garlic clove, minced or 1 teaspoon garlic powder
8 ounces of good bacon, cooked and minced
1/2 cup bread crumbs

Directions

Preheat oven to 350˚. Line a baking tray with parchment paper and lay out your mushrooms stem side up. In a medium mixing bowl stir together the cream cheese, blue cheese, horseradish and milk. Add the garlic and bacon, mixing well.

Divide the cream cheese mixture evenly between the mushrooms, then sprinkle the bread crumbs evenly over the mushrooms. Bake mushrooms in a 350˚ oven for 18-20 minutes or until tops are browned, and let them rest 5 minutes before eating.

Nutrition Facts

Calories: 100; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 180mg; Protein: 9g; Carbohydrate: 2g; Dietary Fiber: 0g

Rustic Mushroom Tart

This is a simple savory mushroom tart that you can put together quickly. It’s stunning as an appetizer when sliced and served with wine or is hearty enough as a full meal.

Yield: 4 servings

Ingredients

Tart

1-2 tablespoons extra virgin olive oil
½ onion – minced
8 ounces button mushrooms – sliced
salt/pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
¼ cup prepared béchamel sauce {see below}
1 egg – beaten

Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

Directions

Add olive oil to a medium sauté pan. Heat  over medium –high.  Add onion and sauté until softened. Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.

Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.

Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.

Carefully fold pie crust so that it overlaps mushrooms but does not enclose.  Brush top of pie crust with beaten egg.

Bake for approximately 30 minutes OR until crust is golden.

Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Serving Size: 4 Stuffed Mushrooms

Ingredients

1 (1 pound) package white button mushrooms
8 ounces goat cheese (or make my Homemade Goat Cheese)
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt

Directions

Gently wipe mushrooms with a paper towel. Remove stems and place mushrooms on a parchment paper lined baking sheet.

Place goat cheese, parsley, chives, garlic and salt in a food processor. Process until mixture is well blended and tinted green. Scoop mixture 1 teaspoon at a time into mushrooms.

Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned. Cool and serve.

Nutrition Facts

Calories: 120; Total Fat: 8g; Saturated Fat: 6g; Cholesterol: 15mg; Sodium: 260mg; Protein: 8g; Carbohydrate: 3g; Dietary Fiber: 8g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Pickled Mushrooms

Yields: 2 pints

Ingredients

1 pound button mushrooms, petite if possible
1 1/2 cups white wine vinegar
1 3/4 cups water
2 1/2 Tablespoons of sugar
1 bay leaf
pinch or dried chili flakes
3 whole cloves
1 garlic clove, peeled and smashed
one good pinch of salt

You will also need: 2 pint jars, lids and rings, washed well

Directions

Wash and pat the mushrooms dry. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock.

In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat. When boiling reduce heat to a simmer and add the mushrooms. Cook the mushrooms for 5-6 minutes.

Remove from heat. Lift the mushrooms out of the vinegar solution. Cool the mushrooms and vinegar separately.

Once cool, divide the mushrooms between the two pint jars. Cap and store in the refrigerator for up to a week. They can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be.

NOTE: These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.

Mushroom Bread Pudding

It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding.

Servings: 8 servings

Ingredients

1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
6 ounces mushrooms, sliced
4 ounces prosciutto, diced
1/2 yellow onion, finely chopped
2 celery ribs, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
4 large eggs
3 cups mushroom broth
1/2 cup shredded parmesan cheese
1/2 cup shredded asiago cheese

Directions

Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set.

Rosemary and Hazelnut Stuffed Mushrooms

These buttery stuffed mushrooms get their flavor from the marriage of creamy brie and toasty hazelnuts. Rosemary and cranberries add festive layers.

Yield: 4 servings (12 stuffed mushrooms)

Serving Size: 3 stuffed mushrooms

Ingredients

12 crimini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 ounces triple cream brie cheese
¼ cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 sprig fresh rosemary, chopped
¼ tsp kosher salt

Directions

Preheat oven to 350F. Remove stem from mushrooms by cutting around and twisting off. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).

Add 1-2 whole hazelnuts to the bowl, depending on mushroom size. Top with 1-2 half-inch, thin slices of brie. Top with cranberries. Mix rosemary and salt evenly and sprinkle over mushrooms. Return to oven for additional 5 minutes baking, depending on mushroom size. You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.

Nutrition Fact

Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g