Sweet Potato Crusted Quiche With Mushroom, Spinach, And Goat Cheese
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Go grain free with your quiche by making Marian's Sweet Potato Crusted Quiche with Mushrooms, Spinach, and Goat Cheese. This is a YouTube exclusive recipe!! You can find more delicious recipes like this one over at:
This grain free sweet potato crusted quiche is a simple yet delicious recipe perfect for brunch and holiday breakfasts! I have had over 20 people taste test this recipe to make sure it was perfect for you. If you like this recipe, please leave a comment below letting me know!
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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EP #47: Puff pastry goodies | How to make crispy and savory mushroom nests
How to make crispy and savory mushroom nests from puff pastry with mouthwatering filling? Here is how! Step by step guide in the video. Ingredients and measurements are below.
This episode is available in Russian:
-INGREDIENTS-
400 g puff pastry (or a 397 g box of Tenderflake puff pastry)
For the mushroom filling:
400 g assorted mushrooms, sliced and chopped (I’ve had shiitake, cremini, portobello, and shimeji mushrooms)
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 medium shallots, finely chopped
2-3 tbsp. olive oil
15-20 g butter, cut in ½ inch cubes
1 egg (for egg wash)
Salt to taste
For the cheese paste:
45 g freshly grated parmesan
½ freshly grated gruyere cheese
¼ goat cheese
2-3 tbsp. milk
-Equipment-
Cookie cutters (variety of sizes)
or different size glasses/cups to cut the rounds
#fabeatspresents #puffpastry #mushroomnests
Day 11: Chef Toneguzzo's Baked Mushroom & Goat Cheese Strudel
This quick and comforting vegetarian appetizer has it all - savoury mushrooms, golden phyllo pastry and a nice hit of fresh herbs.
For this recipe, allow your store-bought phyllo pastry to defrost in the fridge overnight prior to beginning the appetizer prep. Get the full method and recipe at georgebrown.ca/12days
Cooking With Kade makes a Healthy Portabella Mushroom and Goat Cheese Wrap
Cooking with Kade, 10 Year Old Chef (in the making) makes a Healthy Portabella Mushroom, Roasted Red Pepper, Onion and Goat Cheese Wrap on the Cajun TV Network.
More Cooking with Kade “Get Real with the Meal” videos are on the Cajun TV Network
Recipe Ingredients
3 Portabella Mushrooms
2 Red Peppers
1 Medium Onion
Olive Oil
Sea Salt
Garlic Powder
Smoked Paprika
Cooking With Kade Smokey Seasoning Rub
Balsamic Vinegar
Flour Tortillas
Goat Cheese
Basil Leaves
Tortilla Chips
Find Cooking With Kade products at
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