Posts Tagged ‘Naptime Chef’

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 Parmesan Melts

“The versatility of mushrooms in any dish make them the perfect ingredient to add a hearty and nutritious touch to the meal.”


4 slices whole wheat country bread sliced ¼-inch thick
12 ounces fresh sliced mushrooms, rinsed and patted dry
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup Parmesan cheese, coarsely grated


1. To grill the bread heat a grill to medium and place the bread slices over indirect heat for about 3-minutes per side or until grill marks begin to show. This step can also be completed on a grill pan.
2. While the bread cools add the mushrooms and salt to a sauté pan and warm over medium heat. Cook the mushrooms until they release their liquid and cook down so they are completely softened.
3. Turn the broiler on high and place the grilled bread on a baking sheet. Divide the mushrooms among the four pieces of grilled bread and top with equal amounts of the Parmesan cheese.
4. Broil the toasts for about 2 minutes, or just until the Parmesan begins to melt. Remove immediately. Drizzle the breads with the olive oil and serve!

Mushroom Pine Nut Pinwheels

These Pinwheels hit all the right notes for make-head appetizers. Not only are they always a hit with a crowd, they are a cinch to make in advance and take very little time to bake on the day of the party. This means they can be whipped them up the morning, or day before, and pop them in the oven right before guests arrive. It makes everything so simple!

Yields: 1 dozen Pinwheels


1 sheet puff pastry, thawed and rolled into a 14 x 11-inch rectangle
1 cup pine nuts, lightly toasted
3 tablespoons olive oil
1 pound mushrooms, sliced
¼ cup white wine
½ cup grated Parmesan cheese, divided


1. Preheat the oven to 375 degrees F.
2. Drizzle the olive oil in a medium sauté pan and heat the pan over medium heat. Add the mushrooms and cook until they are wilted. Then add the white wine and cook until it’s almost entirely evaporated.
3. Scoop the mushrooms into a small food processor and add the pine nuts. Pulse just until the mushrooms and nuts are coarsely ground, but not completely smooth.
4. Spread the mixture on the thawed puff pastry leaving a 1-inch border around the edges of the pastry. Sprinkle half of the grated Parmesan on top of the mushroom mixture.
5. Working carefully, beginning at the long end, roll up the puff pastry like a jelly roll. Cut the roll into 12 equal portions. Place cut side down onto baking sheets lined with parchment paper.
6. Bake pinwheels for about 10 to 12 minutes, or until they are lightly golden and baked through. Remove from the oven and immediately sprinkle the remaining Parmesan on top of the pinwheels. Allow to cool for about 15 minutes. Serve.