Posts Tagged ‘holiday’

Sausage Stuffed Mushrooms

Make easy, bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.


16 medium sized cremini (brown) mushrooms, slightly firm
2 small portabella mushrooms
1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
1 large shallot
1 large garlic clove
3 tablespoons olive oil
1 cup panko
1 tablespoon rosemary, minced
kosher salt, to taste
1/2 cup grated fontina cheese
extra rosemary and cheese for garnish


Preheat the oven to 400.

Using a paper towel or mushroom brush clean the mushrooms.Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom. Set the cremini mushrooms onto a baking sheet. Cut the portabella mushroom into pieces then place in the food processor. Chop until it resembles ground meat.

Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, stir and cook for 2 minutes. Stir in the chopped mushrooms, and cook for 2 minutes. Then crumble in the sausage, stir and cook for 2 minutes over low heat. need to cook the meat all the way through as it will continue to cook in the oven. Using a tablespoon remove any oil that has collected in the pan. Place the mixture into a large mixing bowl. Add the panko, rosemary, salt to taste, and the fontina cheese. Stir to mix well.

Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil. Slide into the oven and bake for 20 – 25 minutes. The mushrooms are done when lightly golden and slightly soft. Remove from the oven, and place the mushrooms on a serving platter. Sprinkle with some grated cheese and minced rosemary as a garnish. Serve.

Brie and Cranberry Stuffed Mushroom Bites

Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Serves: 12-18


2 tablespoons salted butter
12-18 baby portabella mushrooms, washed and stems removed
1 clove garlic
3 shallots, thinly sliced
2 tablespoons cranberry sauce
2-3 ounces brie, rind removed
1 tablespoon minced rosemary


  1. Preheat oven to 350º F. Melt the butter in a sauté pan. Add the mushroom caps to the butter and cook for 1 minute on each side, over medium heat. Remove the mushrooms from the pan and place in a pie plate or small baking dish, stem side up.
  2. Add the shallots to the pan. Cook until they start to caramelize, about 5-7 minutes. Add in the garlic and cook for one minute more. Spoon the garlic and shallots into the mushroom caps. Add a half teaspoon to each of the caps as well. Cut the brie into small cubes. Place one cube in each mushroom cap. Sprinkle rosemary over the top.
  3. Bake for 5-10 minutes, until brie is bubbly and the mushrooms are cooked through. Remove from oven, serve warm.

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


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
¼ cup grated Pecorino cheese
1 egg, beaten
2 tablespoons heavy whipping cream
¼ cup sliced sun dried tomatoes


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.


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


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.

Mushroom Bruschetta

Paula from bell’alimento demonstrates how bruschetta can transform from casual tailgating fare to dinner party elegance.


2 tablespoons chili infused olive oil (or regular olive oil with a dash of cayenne pepper)
1 tablespoon butter
8 ounces mushrooms – sliced
2 cloves garlic – minced
1 Tbsp fresh oregano
2 tablespoons dry white wine
1 baguette – sliced thickly
Fontina cheese – sliced thinly


1) Preheat oven to 350 degrees.
2) Add oil and butter to a large sauté pan, melting the butter over medium heat. Add mushrooms, garlic, oregano and cook for approximately 4-5 minutes.
3) Season with salt and pepper. Add wine. Reduce heat and cook until liquid has reduced. Using a slotted spoon transfer mushrooms to a small bowl. Set aside.
4) Lightly dip baguette slices into mushroom liquid. Transfer to baking sheet and cook until golden and toasted.
5) Spoon 2 tablespoons of the mushroom mixture on each baguette slice. Top with a slice of Fontina. Return the bruschetta to the oven and cook just until cheese has melted, 1-2 minutes.
6) Garnish with additional oregano, if desired.

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Shiitake and Steak Flatbread on Shiitake Crust

Steak Flatbread

Crimini and Pork Meatballs

Yield: 10 portions

Serving size: 3 – 1 oz  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


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

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Wild Mushroom Stuffing

Yield: 10-12 servings


2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Assorted Mushrooms, chopped (wild or cultivated mushroom such as button, Cremini and Shiitake)
1 Yellow Onion, diced
1 bunch Kale, chopped
½ cup Sherry
1 pint Mushroom or Vegetable Stock
1 pint Mascarpone
2 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper


Heat butter and olive oil in a wide bottomed pot over medium high heat.  Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all.  Add onions and cook for 3-4 minutes.  Add garlic, cook for 1 minute.  Add sherry and cook until almost gone, about 30-45 seconds.  Add stock and reduce by half.  Remove from heat.  Add thyme and kale.  Adjust seasoning with salt and pepper and pour into a large bowl.

Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper.  Add bread to mushrooms and mix thoroughly.  Add egg mixture and half of the cheese.  Toss together and place into a baking dish.  Sprinkle remaining cheese on top.  Bake until golden brown, about 20-30 minutes.  Enjoy!

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


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


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

Pickled Mushrooms

Yields: 2 pints


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


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.

Red Pepper, White Button Mushroom and Blue Potato Salad

Add color to your grilling occasions with these white button mushroom, red bell pepper and blue potato kabobs.

Yield: 4 servings

Serving Size: 2 cups (3 mushrooms, 3 potato halves, and half of a red pepper)


6 2-inch blue potatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon salt
12 large white button mushrooms, halved
2 red bell peppers, cut into 2-inch pieces
4 cups mache or arugula lettuce


Preheat grill. While grill heats, boil water and blanch potato cubes for 5 minutes, then cut in half and set aside.

In a large mixing bowl, whisk together oil, vinegar, mustard, rosemary and salt. Add mushrooms, potatoes and pepper pieces and toss to coat, then skewer individually, to create four skewers of each ingredient. Reserve the remaining marinade and grill vegetables until tender, turning once, about five to ten minutes total.

Split lettuce between four plates and place one of each skewer on top; drizzle with reserved marinade and serve either warm or cold.

Nutritional Facts

Calories: 340; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 85mg; Protein: 6g; Carbohydrates: 47g; Dietary Fiber: 6g

Vegetarian Mushroom Stuffing with Mushroom Gravy


1 1/2 to 2 baguettes, cut into 1-inch cubes (12 slightly heaping cups)
6 Tablespoons butter
2 medium onions, diced
3 stalks celery, with leaves, diced
1 teaspoon salt, divided
1/8 teaspoon pepper
8 ounces shiitake mushrooms, stems removed, caps halved if large and sliced
8 ounces cremini mushrooms, halved if large and sliced
4 cloves garlic, chopped
1 Tablespoon minced fresh thyme
2 Tablespoons minced fresh sage
1 cup dry white wine
3 large eggs
2 1/2 cups vegetable stock
1/4 cup minced flat-leaf parsley

2 Tablespoons butter
4 garlic cloves, chopped
6 ounces shiitake mushrooms, stems removed, caps halved if large and thinly sliced
6 ounces cremini mushrooms, thinly sliced
2 Tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups vegetable stock
2 Tablespoons soy sauce
Freshly ground black pepper, to taste


To make stuffing:
1. Preheat the oven to 250° F. Arrange the bread cubes in a single layer on a baking sheet and place in the oven for 25 minutes to dry. (Alternatively, leave the bread cubes out, uncovered, overnight.) Remove the bread from the oven and raise the oven temperature to 375° F.
2. Meanwhile, in a wide pan, melt the butter over medium-high heat. Add the onions and celery along with 1/2 teaspoon of the salt and the pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the mushrooms, garlic, thyme and sage and cook, stirring occasionally, until the mushrooms have halved in volume, about 8 minutes. Add the wine and cook, stirring occasionally, for 2 minutes. There will still be liquid left in the pan. Remove from the heat to cool slightly.
3. In a very large bowl, beat the eggs with a fork until slightly frothy. Add the remaining 1/2 teaspoon salt and the vegetable stock and stir to combine. Add the bread, the mushroom mixture and the parsley and stir to combine thoroughly. Let the mixture sit for a few minutes, stirring occasionally, until the bread has absorbed all the liquid.
4. Bake in a 3-quart covered casserole or a deep 13×9-inch pan covered with aluminum foil for 35 minutes. Then remove the cover and bake 15 minutes more. Serve hot with mushroom gravy.
Note: You can, of course, also bake this recipe stuffed inside a turkey. It will fill an approximately 17-pound bird.

To make gravy:
1. Melt the butter over medium-high heat in a wide pan. (If making the stuffing, you can use the same pan from Step 2 without washing.) Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are browned in spots and substantially reduced in volume, 5 to 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring constantly to prevent burning, for one minute.
2. Add the wine and stir for one minute, scraping up any bits of flour from the bottom of the pan. Then add the soy sauce and vegetable stock along with a generous amount of freshly ground black pepper. Bring to a boil, stirring frequently. Reduce the heat to maintain a brisk simmer and cook until the gravy thickens slightly, 5 minutes or more.

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


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


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.