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.
a food party idea ~ creamy crab stuffed mushrooms
creamy crab stuffed mushroom ~
Whenever I’m invited to a dinner party, I always like to bring a homemade dish as a token of appreciation for the host ♥️ So, for this dinner party I made these crab stuffed mushrooms!
They’re easy to eat and very easy to make as well. I’ll admit mine aren’t the prettiest in the video (because I overstuffed them) but I assure you it tasted great!
large mushrooms
cream cheese, softened
japanese mayo
parmesan cheese
garlic
sugar
scallions
crab sticks
dried parsley flakes for garnish
written recipes
link to ingredients
instagram
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Overstuffed Portobello Mushrooms
Mushrooms are an excellent (and tasty) source of protein for when you feel like taking a break from eating meat. The best part is that these cheesy artichoke spinach filled Overstuffed Portobello Mushrooms are only a little over 100 calories per serving!
See the full recipe here;
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Messy Overstuffed Mushroom & Mozzarella Hoagie
Spinach Artichoke Dip Stuffed Mushrooms
Two classic appetizers in one! Creamy and tangy spinach and artichoke dip stuffed inside roasted savory mushrooms with a crunchy topping. Pairs perfectly with a Pinot Noir from @SIPtheGoodLife.
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1 pound medium-sized mushrooms
4 ounces cream cheese, softened
⅓ cup frozen chopped spinach, thawed & drained
⅓ cup chopped artichoke hearts
¼ cup sour cream
¼ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon black pepper
⅓ cup Panko breadcrumbs
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Preheat oven to 375 degrees F.
Prepare the mushrooms, yo! There’s a lot of myths out there on how you shouldn’t wash mushrooms and if you do, you have to use a toothbrush. I call BS. You can wash mushrooms! See my video on how to clean mushrooms.
Remove the stems from the 1 pound of mushrooms. You can chop them up and include them in the stuffing if you like. I am freezing mine for future soup stock. If you do use the mushroom stems, chop and cook them down before adding them to the stuffing.
Place the mushrooms on a quarter-sized baking sheet, gills side up.
How to store mushrooms: Place mushrooms in a brown paper bag. This will absorb any excess moisture and prevent them from getting slimy and spoiling.
Add the 4 ounces cream cheese, ⅓ cup spinach, ⅓ cup artichoke hearts, ¼ cup sour cream, ¼ cup parmesan cheese, 3 garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon black pepper to a mixing bowl. Mix until the spinach artichoke dip stuffing is well combined. Pro tip: the finer the chop on the spinach and artichoke hearts the easier the shrooms will be to stuff.
How to store sour cream: Store it in the coldest part of your fridge. It will keep for a week past the Best By date if unopened, and 2 weeks once opened. You can freeze it for up to 2 months. Here are all of my storage tips.
Transfer the spinach artichoke dip stuffing to a piping bag (or any plastic bag), press the stuffing down and into one corner. Trim off that corner so you have a ½-inch sized whole to pipe the stuffing through.
Pipe the stuffing into each of the mushrooms, overstuffing them as needed. You may end up with some leftover stuffing. Try it spread over a crusty piece of toast. Yum!
Fill a shallow bowl with ⅓ cup Panko breadcrumbs. Dip the stuffing side of the mushrooms into the breadcrumbs such that they are fully coated. If you want a crispier topping, mix 1 tablespoons of olive oil into the breadcrumbs before dipping the mushrooms.
Place mushrooms back onto the baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Broil on high for a minute or until the breaded tops are golden brown.
Enjoy immediately. That crunchy topping will not keep if refrigerated.
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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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