Posts Tagged ‘stuffed mushrooms’

These 2 recipes are great side dishes for any occasion, and they’re tasty by themselves, or as an appetizer. Feel free to substitute to suit your needs. If you don’t like feta cheese, try Gruyère, smoked gouda, or even mozzarella. Need it to be gluten-free? Use GF breadcrumbs. Don’t have shallots? Use onions or scallions. Don’t like mushrooms? Okay…I can’t help you there…

 

 

1 package large white or brown mushrooms
olive oil
1/2 shallot, finely chopped
1 clove garlic, through a press
1 tablespoon fresh thyme, finely chopped
pinch of red pepper flakes
salt and pepper
fresh feta cheese, cut into small cubes
bread crumbs
1 tablespoon fresh parsley, finely chopped

Pre-heat the oven to 400 degrees.

Rinse the mushrooms in cold water to clean them. Remove the stems of the mushrooms and set them aside. Rub the mushroom caps with olive oil and place them on a baking sheet, open side-down, in a 400-degree oven, for a few minutes.

In a pan, sauté the shallot and garlic in a little olive oil. Chop the mushroom stems finely and add them to the pan. Season well with the salt and pepper. Add the thyme and pepper flakes. Set the pan aside, off the heat.

Reduce the oven temp to 350 degrees after removing the mushroom caps. Flip the mushroom caps over so that they look like little bowls. Take a cube of cheese and place one in each mushroom. Top each with the sautéed shallot mixture. Sprinkle breadcrumbs on top and sprinkle parsley over that.

Return the baking sheet to the oven, cooking the mushrooms until they are lightly golden in color, and the cheese has melted.

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Mushroom myth: Soaking mushrooms in cold water makes them mushy. Not true! Mushrooms do not soak up any water when left to soak for even 30 minutes. So use your mushroom brush…use your kitchen towel…whatever you like. But I prefer to get them clean simply with cold water.

 

Here’s another recipe…

 

Chopped mushroom stems and cubed cheddar, ready to go.

1 package white or brown mushrooms
olive oil
1/4 of an onion, minced
1 clove of garlic, through a press
1 piece of cooked bacon, finely chopped
1 cup of baby arugula
salt and pepper
mild cheddar cheese, cubed
bread crumbs

 

 

The cooking directions are similar to the recipe above…

Pre-heat the oven to 400 degrees.

Rinse the mushrooms in cold water to clean them. Remove the stems of the mushrooms and set them aside. Rub the mushroom caps with olive oil and place them on a baking sheet, open side-down, in a 400-degree oven for a few minutes.

In a pan, sauté the onion and garlic in a little olive oil. Add the bacon. Chop the mushroom stems finely and add them to the pan. Season well with the salt and pepper. Add the arugula and let it wilt until it’s soft. Set the pan aside, off the heat.

 

Sautéed mushroom mix, ready to go.

Reduce the oven temp to 350 degrees after removing the mushroom caps. Flip the mushroom caps over so that they look like little bowls. Cut the cheddar cheese into small cubes and place one in each mushroom. Top each with the sautéed onion/garlic/bacon/arugula mixture. Sprinkle the breadcrumbs on top.

 

The cubes of cheddar fit inside the caps.

 

Return the baking sheet to the oven, cooking the mushrooms until they are lightly golden in color, and the cheese has melted.

 

This is a great side dish for any special occasion. And you can substitute to suit your needs. Goat cheese not your speed? Try Gruyère, smoked gouda, or even mozzarella. Need it to be gluten-free? Use GF breadcrumbs. Don’t like mushrooms? Okay…I can’t help you there…

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1 package large white mushrooms
olive oil
1/2 shallot, finely chopped
1 clove garlic, through a press
1 tablespoon fresh thyme, finely chopped
pinch of red pepper flakes
salt and pepper
fresh goat cheese
bread crumbs
1 tablespoon fresh parsley, finely chopped

Pre-heat the oven to 400 degrees.

Rinse the mushrooms in cold water to clean them. Remove the stems of the mushrooms and set them aside. Rub the mushroom caps with olive oil and place them on a baking sheet, open side-down, in a 400-degree oven for a few minutes.

In a pan, sauté the shallot and garlic in a little olive oil. Chop the mushroom stems finely and add them to the pan. Add the thyme and pepper flakes.

Reduce the oven temp to 350 degrees after removing the mushroom caps. Flip the mushroom caps over so that they look like little bowls. Break off a small piece of goat cheese and place it in each mushroom. Top each with the sautéed shallot mixture. Sprinkle breadcrumbs on top and sprinkle parsley over that.

Return the baking sheet to the oven, cooking the mushrooms until they are lightly golden in color, and the cheese has melted.

image

Mushroom myth: Soaking mushrooms in cold water makes them mushy. Not true! Mushrooms do not soak up any water when left to soak for even 30 minutes. So use your mushroom brush…use your kitchen towel…whatever you like. But I prefer to get them clean simply with cold water.

This is a great side dish for any special occasion. And you can substitute to suit your needs. Goat cheese not your speed? Try Gruyère or smoked gouda. Need it to be gluten-free? Use GF breadcrumbs. Don’t like mushrooms? Okay…I can’t help you there…

 

image

 

 

1 package large white mushrooms
olive oil
1/2 shallot, finely chopped
1 clove garlic, through a press
1 tablespoon fresh thyme, finely chopped
pinch of red pepper flakes
salt and pepper
fresh goat cheese
bread crumbs
1 tablespoon fresh parsley, finely chopped

 

 

Pre-heat the oven to 400 degrees.

Rinse the mushrooms in cold water to clean them. Remove the stems of the mushrooms and set them aside. Rub the mushroom caps with olive oil and place them on a baking sheet, open side-down, in a 400-degree oven for a few minutes.

In a pan, sauté the shallot and garlic in a little olive oil. Chop the mushroom stems finely and add them to the pan. Add the thyme and pepper flakes.

Reduce the oven temp to 350 degrees after removing the mushroom caps. Flip the mushroom caps over so that they look like little bowls. Break off a small piece of goat cheese and place it in each mushroom. Top each with the sautéed shallot mixture. Sprinkle breadcrumbs on top and sprinkle parsley over that.

Return the baking sheet to the oven, cooking the mushrooms until they are lightly golden in color, and the cheese has melted.

 

image

 

Mushroom myth: Soaking mushrooms in cold water makes them mushy. Not true! Alton Brown, on an old episode of “Good Eats” on the Food Network, showed that mushrooms do not soak up any water when left to soak for even 30 minutes. So use your mushroom brush…use your kitchen towel…whatever you like. But I prefer to get them clean simply with cold water.

 

 

The Thanksgiving countdown begins!

This is a great side dish for any special occasion. And you can substitute to suit your needs. Goat cheese not your speed? Try Gruyère or smoked gouda. Need it to be gluten-free? Use easy-to-find GF breadcrumbs. Don’t like mushrooms? Okay…I can’t help you there…

image

Ingredients:

 

1 package large white mushrooms

olive oil

1/2 shallot, finely chopped

1 clove garlic, through a press

1 tablespoon fresh thyme, finely chopped

pinch of red pepper flakes

salt and pepper

fresh goat cheese

bread crumbs

1 tablespoon fresh parsley, finely chopped

 

 

Pre-heat oven to 400 degrees.

Rinse the mushrooms in cold water to clean. Remove the stems of the mushrooms and set aside. Rub mushroom caps with olive oil and place on a baking sheet, open side, down, in a 400-degree oven for a few minutes.

In a pan, saute shallots and garlic in a little olive oil. Chop the mushroom stems finely and add to the pan. Add thyme and pepper flakes.

Reduce oven temp to 350 degrees after removing the mushroom caps. Flip the mushroom caps over so that they look like little bowls. Break off a small piece of goat cheese and place in each mushroom. Top each with sautéed shallot mixture. Sprinkle breadcrumbs on top and sprinkle parsley over that.

Return baking sheet to the oven, cooking mushrooms until they are lightly golden in color, and the cheese has melted.

image

 

Mushroom myth: Soaking mushrooms in cold water makes them mushy. Not true! Alton Brown, on an old episode of “Good Eats” on the Food Network, showed that mushrooms do not soak up any water when left to soak for even 30 minutes. So use your mushroom brush…use your kitchen towel…whatever you like. But I prefer to get them really clean with cold water.