How To make Overstuffed Mushrooms
2 lb Medium-sized fresh mushrooms
1 pk (8 oz.) cream cheese,
-softened 1 cn (4-1/2 oz.) deviled ham
2 tb Finely chopped stuffed
-olives 1 tb Prepared mustard
2 ts Onion powder
1/4 ts Ground turmeric
1 pn Ground black pepper
Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett Diced pimiento Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups filling)
How To make Overstuffed Mushrooms's Videos
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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Easy Boursin Stuffed Mushrooms Appetizer #appetizers #appetizer #fingerfood #chicken #cooking
2 lb small and firm cremini or button mushrooms the
cheese filling is rich, so smaller mushrooms are better
* 1 tbsp butter
* '2 small yellow onion minced
* Salt and Freshly cracked black pepper to taste
* 1 (5.2 oz) package of garlic and herb Boursin cheese
softened to room temperature
* 1/2 cup panko crumbs
*4 tbsp fresh parmesan finely grated
* 1 heaping teaspoon chili flakes
* 2 tbsp fresh parsley finely chopped
* 1 tbsp olive oil
1. Preheat oven to 350 F degrees.
2. Clean mushrooms by wiping down with a damp cloth,
remove stem, and set aside. (do not throw away the
stem).
3. Finely chop the mushrooms stems and onions
4. In a pan sauté mushroom stems and onions in butter.
Cook 4-5 minutes until soft. Season with cracked black
pepper and salt . Set aside
5. In a small bowl mix : panko bread crumbs, Parmesan
cheese, parsley and chili flakes and mix well.
6. In a separate bowl add the sauted mushroom mixture,
the Boursin cheese, 1/2 teaspoon of salt and pepper and
1/2 (only half ) of the panko mixture ( other half is for
dipping the mushroom in as a topping.)
7. Now overstuffed ( so there is a cap of cheese to dip
into panko )each mushroom and then dip the cheesy top
into the remaining panko bread crumbs mixture
Place on a baking dish/ pan and cook for 20 minutes or
until tender and cheese is gooey
9. Serve with beer , wine or cocktails and watch them
disappear!
#appetizers #appetizer #fingerfood #cocktail
#huffposttaste #party #holiday #chrismas #boursin
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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Baked #Stuffed #Mushroom #Omelet part 1
Using left over stuffed mushrooms to make an omelet. The mushrooms are filled with spinach, feta cheese, cream cheese, chopped green onions and topped with parmesan cheese.
#mushrooms #stuffedmushrooms #spinach #fetacheese #parmesancheese #eggs #piggystherub #tastegreat #leftovers #utilizingleftovers #usingleftover #repurposingfood #shorts
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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Simple Grilled Stuffed Mushrooms On The Weber Kettle Grill
Simple Grilled Stuffed Mushrooms
Easy to make with cream cheese, stuffing, dry rub and baby portabella mushrooms.
You can do some showing off when you fire this recipe up.
Here's my rub recipe.
1 Cup Smoked Paprika
1 Cup Chili Powder
½ Cup Light Brown Sugar
½ Cup Sugar (Keeps everything from clumping)
½ Cup Granulated Garlic (dry)
½ Cup Granulated Onion (dry)
¼ Cup Cayenne Pepper
1 T. Dried Oregano
½ T. Cumin
½ T. Cinnamon
1 Good Sized Freezer Bag
Mix everything in the freezer bag.
It’ll keep forever, but you’ll use it up long before that.
This rub is great on everything but Cheerios, and that’s debatable.
I want to thank Jesse for his music.
Here's a link to his page.
WWW.STEEMENJIN.beatstars.com
I also want to thank Audionautx for:
Dirt Road Traveler by Audionautix is licensed under a Creative Commons Attribution license (
Artist: