The Great Christmas Cook-Along: Philadelphia Festive Stuffed Mushrooms
Creamy, delicious, festive Philadelphia Stuffed Mushrooms. Follow how to make these with our Christmas Cook-Along! ????
Full recipe here:
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Blue Crab Cake in Portobello Mushroom Caps
Chef Justin shows us yet another simple, healthy and delicious recipe using fresh Florida ingredients. Mushrooms, crab meat, Worcestershire and hot sauces...you'll be lickin' your chops by the end of this one!
Yield 4 Servings
Ingredients
* 1 pint cooked Florida blue crab jumbo lump meat, picked over for shells
* 4 to 8 fresh Florida portobello mushrooms, 2-3 inch diameter
* 1/3 cup low fat mayonnaise
* 1 egg
* Juice of 1 lemon
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dijon mustard
* 2 dashes of your favorite hot pepper sauce
* Sea salt and fresh ground pepper to taste
* 1/8 teaspoon paprika
* 2 tablespoons cracker meal
* Extra virgin olive oil
* 1/4 cup fresh parsley
Preparation
1. Remove mushroom stems and gills with a spoon.
2. Combine mayonnaise, egg, hot sauce, Worcestershire sauce, lemon juice, dijon mustard and in a medium bowl.
3. Season filling mixture with sea salt and fresh ground pepper to taste.
4. Gently fold in crab meat & parsley and cracker meal.
5. Evenly top mushroom caps with crab mixture and lightly sprinkle with paprika.
6. Meanwhile, in large-size sauté pan, Heat olive oil in pan on medium high until oil faintly smokes.
7. Place stuffed mushroom caps filling side down in sauté pan and cook for two minutes or until golden brown.
8. Carefully flip over stuffed mushroom caps and continue to cook over medium-low hear for another 3 to 4 minutes or until tender.
9. Remove from pan and serve.
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MAPLE & PEPPER STUFFED PORTOBELLO MUSHROOMS RECIPE
MAPLE & PEPPER STUFFED MUSHROOMS
Prep Time: 15 min, Cook Time: 22 min
Serving 2-4
INGREDIENTS
For the Mushrooms:
4-5 portobello mushrooms
1 leek, chopped
2 garlic cloves, minced
2 tsp olive oil
1 tsp A Spice Affair’s Maple & Pepper Seasoning + more for sprinkling
1 cup baby spinach, chopped
2 tbsp parmesan cheese + more for topping
2 green onions, chopped
2 tbsp breadcrumbs
Pinch of Pink Himalayan Salt (optional)
For the Dressing:
¼ cup olive oil
1/8 cup tahini
1 tbsp maple syrup
PREPARATION
1. Preheat Oven to 350F
2. Clean mushroom caps, removing stems and gills. Keep stems aside.
3. Season mushroom with Maple & Pepper and a pinch of Pink Himalayan Salt and place gill side up on baking sheet.
Bake 12 minutes or until tender. Drain liquid.
4. Heat skillet over medium heat and add olive oil. Sauté leeks, mushroom stems and garlic until leeks have softened. Add Maple & Pepper Seasoning. Add spinach and cook until wilted. Remove from heat and let cool.
5. Add cheese, green onions and breadcrumbs to spinach mixture and combine well.
6. Fill mushrooms with spinach mixture. Sprinkle with extra parmesan and Maple & Pepper Seasoning. Bake another 10 minutes until cheese begins to brown slightly.
7. While mushrooms finish cooking, combine dressing mixture. Drizzle over stuffed mushrooms.
CHAMPIGNONS FARCIS AU POIVRE À L'ÉRABLE
Temps de préparation : 15 min, Temps de cuisson : 22 min
Portions : 2-4
INGRÉDIENTS
Pour les champignons:
4-5 champignons portobello
1 poireau, haché
2 gousses d'ail, hachées
2 c. à café d'huile d'olive
1 c. à thé d'Assaisonnement Poivre à l’Érable A Spice Affair + un peu pour saupoudrer
1 tasse de bébés épinards, hachés
2 c. à soupe de parmesan + un peu pour la garniture (peut être remplacé par une option végane)
2 oignons verts, hachés
2 c. à soupe de chapelure
Pincée de Sel Rose de l'Himalaya (facultatif)
Pour l'habillage:
¼ tasse d'huile d'olive
1/8 tasse de tahini
1 c. à soupe de sirop d'érable
PRÉPARATION
1. Préchauffer le four à 350°F/180°C
2. Nettoyez les chapeaux des champignons en enlevant les tiges et les branchies. Gardez les tiges de côté.
3. Assaisonnez les champignons avec le Poivre à l’Érable et une pincée de Sel Rose de l'Himalaya puis les placer branchies vers le haut sur une plaque à pâtisserie.
Cuire 12 minutes ou jusqu'à ce qu’ils soient tendres. Égoutter le liquide.
4. Chauffer une poêle à feu moyen et ajouter l'huile d'olive. Faire sauter les poireaux, les pieds de champignons et l'ail jusqu'à ce que les poireaux soient ramollis. Ajouter l'assaisonnement Poivre à l’Érable. Ajouter les épinards et cuire jusqu'à ce qu'ils ramollissent. Retirer du feu et laisser refroidir.
5. Ajouter le fromage, les oignons verts et la chapelure au mélange d'épinards et bien mélanger.
6. Farcir les champignons avec le mélange d'épinards. Saupoudrer de parmesan supplémentaire et d'assaisonnement Poivre à l’Érable. Cuire encore 10 minutes jusqu'à ce que le fromage commence à dorer légèrement.
7. Pendant que les champignons finissent de cuire, combiner le mélange de vinaigrette. En arroser les champignons farcis.
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Cooking with Kenshin1913: Stuffed Mushrooms
In this episode, my mom, sister, and I make my sister's famous Stuffed Mushrooms. This does make a lot so you can cut the recipe in half.
Ingredients
5 lbs of Large White Cap Mushrooms
2 8oz pkg of Cream Cheese
1 lb Pork Sausage
2 sticks of butter
20 oz Italian Style Breadcrumbs
1 T. Garlic Powder
1 T. Onion Powder
2 tsp Black Pepper
4 oz Parmesan Cheese
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Happy National Stuffed Mushroom Day! ???? ???? ???? ???? #stuffedmushroom #stuffedmushrooms
If you love mushrooms, we have good news for you: February 4 is National Stuffed Mushroom Day. This is a great occasion to throw a party where your friends and family can enjoy delicious stuffed mushrooms.
Stuffed mushrooms is a dish consisting of mushroom caps that are turned over, stuffed with a filling, and then baked or broiled. The history of the dish is rather murky but it is believed to have originated in Italy sometime between the mid-19th century and the early 20th century because mushrooms are a common ingredient in Italian cuisine, besides, stuffed mushrooms closely resemble the stuffed zucchini, a popular Italian dish. Like many dishes with European roots, stuffed mushrooms were probably brought to the United States by immigrants.
Stuffed mushrooms can be made with any edible mushrooms that have a large enough cap. Portobello mushrooms are one of the most popular mushroom varieties for this dish because they are large and regular-shaped, as well as widespread and affordable.
Cooking Italian with Lydia Vigna Kehoe: Stuffed Mushrooms, Rosemary
Italian Stuffed Mushrooms
*Instagram LydiaVignaKehoe*
Savory and Rosemary flavored stuffed mushrooms!
Ingredients for 2 or 3 servings:
10 whole mushrooms
Finely chopped mushroom stems from the whole mushrooms
1/3 cup finely chopped onion
2 tbsp olive oil
1/3 cup Cooking Italian with Lydia Breadcrumbs
1/2 tsp salt and pepper
Grated Parmesan Cheese (sprinkle over stuffed mushrooms)
1 tbsp mozzarella cheese
Directions:
1. Wash mushrooms, chop off stems, and finely chop the stems.
2. Finely chop 1/3 cup white onion.
3. Heat oven to 350 degrees
4. Heat 2 tbsp olive oil in a pan and add the mushroom stems and onions. Cook for about 3 minutes or until the onion is translucent.
5. In a separate bowl, combine the onion/mushroom/olive oil mix, breadcrumbs, salt/pepper, and Mozarella cheese.
6. Grease a clear oven pan and place the whole mushrooms in the pan.
7. Stuff the mushrooms with the bread mixture.
8. Sprinkle parmesan cheese on the mushrooms.
9. Place mushrooms in the oven for about twenty minutes or until tops are crispy.
10. Enjoy!