Archive for the ‘Dinner’ Category

Your New Favorite Craving: Garlic-Bacon Mushroom Bites

Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe. 

You’ve had sausage-stuffed mushrooms and veggie stuffed mushrooms. Stuffing stuffed mushrooms and parmesan stuffed mushrooms. All delicious options, you may have thought (as I did) that I’d seen and tasted all there was to see and taste of stuffed mushrooms.

I was wrong. Like, so very wrong.

Because the best durned stuffed mushroom recipe ever has never been discovered…until now.

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious that I nearly melted into a puddle of paprika-spiked butter, even as I slid that very combo into my happy mouth.

Never has a mushroom recipe been easier or more delicious than this here delight. Perfect for parties. Perfect for feeding a crowd of people you love. Perfect for adding some mushroom love to any table, this recipe is a must-make, must-try, will-crave dish that everyone will love.

 

Garlic-Bacon Mushroom Bites

Serves 24

Ingredients:

  • 24 large cremini mushrooms
  • 1 stick butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 large egg
  • 1 clove garlic, very finely chopped
  • 4 thick slices peppered bacon, cooked and finely diced
  • 2 teaspoons sweet paprika
  • ¼ cup green onions, chopped

Directions:

  1. Preheat oven to 425 degrees. Pull the stems from each of the mushrooms.
  2. Wash and gently dry with a clean paper towel.
  3. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.
  4. Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.
  5. Flip each mushroom so the bottom side is up.
  6. In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth.
  7. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika.
  8. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.
  9. Garnish with chopped green onions.

Stuffed Portabella Mushrooms

Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

During the month of December, it’s all about the appetizers…and cookies. Cookies are important, too. But today I’m sharing with you one of my favorite larger format appetizers that could almost double as an entree: the stuffed portabella mushroom. It’s a little meta, I’d say, mushroom on mushroom! Think of it like the mushroom version of the turducken.

These larger portabella mushrooms are stuffed with a mixture of diced white button mushrooms, seasonings like bread crumbs, red pepper flakes, Gruyere cheese and fresh Italian parsley. It’s the ideal mixture you’d want in any stuffed mushroom recipe, actually. They take under 30 minutes to whip up. And they can even be prepped ahead of time and assembled just before guests arrive, making them the ideal appetizer for your holiday season.

 

Stuffed Portabella Mushrooms

Yields 4

Ingredients:

  • 10 white button mushrooms, diced (will equal to about 2 1/4 cups)
  • 2 garlic cloves
  • 1/4 cup dried bread crumbs
  • 1/2 teaspoons Italian seasoning
  • 1/4 teaspoons red pepper flakes
  • 3/4 cup grated Gruyere cheese
  • 2 tablespoons creme fraiche (or sour cream)
  • Parsley salad
  • 1 small Italian parsley
  • 1/2 shallot, minced
  • 1/2 lemon
  • 1 teaspoon olive oil
  • Salt to taste
  • 4 portabella mushrooms

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil.
  1. In a large bowl mix together the diced white button mushrooms, garlic, bread crumbs, Italian seasoning, red pepper flakes, Gruyere cheese and creme fraiche. Flip the portabella mushrooms so they face stem side up. Scoop a few tablespoons of filling into each portabella; feel free to pile it high! Top each portabella with a sprinkling of salt and few pinches of extra bread crumbs. Transfer to the oven to bake for 20 to 25 minutes, until the tops are browned and the portabellas are tender when poked with a knife.
  1. Meanwhile, mix together the Italian parsley, shallots, lemon juice and olive oil. Top each baked portabella mushroom with a scoop of the Italian parsley salad and serve.

 

Mushroom Burgers: The Top Trend to Watch in 2015

The humble burger is making its way to the top of trends lists everywhere, but not without the addition of mushrooms. Council Representative, Kathleen Preis, gives us an inside look at the hottest restaurant trend that is sweeping the nation: mushroom burgers.

We all know it; burgers are limitless and are very adaptable, just like mushrooms. So it’s no wonder why they are making their way onto top 10 lists everywhere. Celebrity Chef and Industry Expert Mareya Ibrahim recently said, “In 2015, expect to see more mushroom blends on menus and in products.” Burger Business even suggested restaurants and burger bars will begin creating better non-meat burgers, just like Crabtree’s Kittle House Inn in Chappaqua, N.Y. did, introducing a Mushroom, Quinoa, Chickpea, and Corn burger to their menu.

Beyond flavor, there are plenty of reasons to blend or top burgers with mushrooms. Adding mushrooms to veggie burgers boosts the meatiness of the dish. Blending mushrooms into a ground beef burger yields larger patties while offering potential sodium, fat and calorie reduction. This simple, yet revolutionary way of serving healthier meals without comprising on flavor is catching on.

Give mushroom burgers a try! You can find some of our favorites at the following restaurants:

Checkers and Rally’s
Primetime Steakhouse Double
“The Primetime Steakhouse Double features two beef patties, a slice of Swiss cheese, grilled mushrooms, onions, and an Au Jus mayo, on a toasted Kaiser bun.”

Applebee’s
Mushroom Swiss “Smash” Burger
“Portobello & button mushrooms, smoky mayo & Swiss cheese”


Max and Erma’s
Turkey Avocado Swiss Burger
“Topped with sautéed mushrooms, Swiss, Avocado & Ranch dressing. The name says it all.”

Coco’s Bakery
Smoked, Gouda Mushroom Burger
“Sautéed mushrooms, smoked Gouda cheese, caramelized onions, crisp lettuce, fresh tomatoes, and mayo.”

Smash Burger
Truffle & Swiss Burger with Organic Arugula and Mushrooms

“This delicious twist on our Truffle Mushroom Swiss burger now creates a synergy of flavors with the Organic Arugula and a perfectly balanced burger packed with flavor. Also available on our grilled chicken sandwiches!”

 

A Mushroom Thanksgiving

We’re half way through the holiday season and just days away from family, friends and food. Thanksgiving is this Thursday and whether you’re focused on keeping tummies full with crowd pleasing appetizers, or revamping classic stuffings and casseroles that fill the air with tantalizing smells leading to the dinner table, mushrooms can help add delicious, unique flavor to any meal served on this special day.

Add an extra punch of rich umami flavor to juicy turkey by pairing with a hearty mushroom gravy. Give mom’s stuffing or gooey mac n’ cheese a tasty boost by adding sliced mushrooms to the mix before baking. No matter what dish you’re most thankful for this holiday season, mushrooms fit perfectly into the menu and add the perfect amount of flair and flavor to family favorites.

Try these recipes to help you prepare a delicious mushroom Thanksgiving spread:

Mini Mushroom Quiche Caps – hold guests until dinner with savory, bite-sized mushroom quiche appetizers.

Brie and Cranberry Stuffed Mushroom Bites – Stuffed mushrooms are always a popular item on the appetizer table and this brie and cranberry stuffed recipe will take it to a new level.

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits – This unique recipe features crimini mushroom “bacon bits”, slow-roasted until crisped, and spiced just right – sure to be the star of the Thanksgiving dinner table.

Baked Mushroom Mac ‘n’ Cheese – This baked mac n’ cheese dish bursts with flavor and adds vegetables to a family favorite with a meaty, sliced mushroom addition.

Vegetarian Mushroom Stuffing with Mushroom Gravy – Revamp a Thanksgiving classic by adding a mushroom medley to the mix before baking topped off with a hearty mushroom gravy.

Burgundy Mushrooms

Robyn of Add a Pinch shares a quick and simple yet unforgettably delicious burgundy mushrooms recipe just in time for the holiday season. 

I love recipes that are simple to pull together, yet seem like I’ve been working away in the kitchen preparing them all day! Make it a dish that elevates everything you serve them with to a whole new level and one that everyone raves over and you better believe they are on my menu time and time again.

These burgundy mushrooms do all of those things and make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make ahead a day or two ahead of time and then reheat on the day of your party.

While this recipe serves four to six people, it can easily be increased for larger parties.

 

Burgundy Mushrooms

Yield: 4 to 6 servings

Ingredients:

  • 1 pound whole white or Portabella mushrooms
  • 1 tablespoon olive oil
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried onion powder
  • pinch cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 3 cups Burgundy or other dry red wine
  • salt, to taste

Directions:

  1. Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat.
  2. Add mushrooms, garlic powder, onion powder, and cayenne pepper.
  3. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated.
  4. Add in the Worcestershire sauce, broth and wine to the large stockpot.
  5. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.
  6. Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
  7. Add salt to taste and serve warm.