Archive for the ‘Featured Contributor’ 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.

 

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.

 

Cheesy Mushroom Gourgeres

Paula of Bell’Alimento shares a cheesy good Gourgeres pastry recipe – a perfectly delicious bite-size appetizers for holiday guests!

Gourgeres are a fancy terms for cheesy pillows of goodness. Or at least that’s my translation. They are a wonderful addition to any and all holiday parties you might be planning. They come together quickly and the add-ins can be switched up at a moment’s notice. Today we’ve added a combination of blended mushrooms and thyme which are divine.

Speaking of switching it up, for instance, don’t have mozzarella on hand? Try adding grated Fontina or Edam cheese for a twist. We used a blend of button mushrooms and baby bella mushrooms but any blend of fresh mushrooms would be equally delicious.

It’s pretty much impossible to just eat one of these little beauties so it’s a good thing it makes about 32 little bites.

These are best eaten warm so save them to bake just before the guests arrive.

 

Cheesy Mushroom Gourgeres

Yield: 32

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

  • 8 ounces mushrooms (blended) – finely chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh thyme
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 8 ounces grated mozzarella cheese
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 425º F.
  2. In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.
  3. In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
  4. Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.
  5. Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
  6. Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
  7. Serve warm.

 

Sausage Stuffed Mushrooms

Denise from Chez Us shows us how to easily make bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.

During the hustle and bustle of the holiday season, I am always on the lookout for quick but elegant appetizers to serve when entertaining or if impromptu guests stop by for some pre-holiday bubbles. One of my favorite ingredients that I always have on hand is a stash of mushrooms, as they can mingle during breakfast all the way through dinner. This recipe for sausage stuffed mushrooms does exactly that; mingles well in the kitchen and with my guests.

I am a big fan of simple, fast and delicious appetizers that can be made at moment’s notice.  Using the Blendability Method makes this recipe very approachable, and it makes a great go to appetizer recipe to have on hand.  I simply add sausage along with the chopped portabellas to help “beef” up the filling.  The earthiness of the portabella mushroom goes well with either a mild or spicy Italian sausage.  I prefer to use a mild sausage, but go crazy if you dare.

These stuffed mushrooms are loaded with mushroom goodness, and the fresh rosemary (which I think is the perfect holiday herb) and fontina cheese pairs really well with the earthy mushrooms as well as the sausage.  Light enough to enjoy before dinner or as a light meal on a busy night during the hustle and bustle of the holidays.

 

Sausage Stuffed Mushrooms

Ingredients:

  • 16 medium sized cremini (brown) mushrooms, slightly firm
  • 2 small portabella mushrooms
  • 1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
  • 1 large shallot
  • 1 large garlic clove
  • 3 tablespoons olive oil
  • 1 cup panko
  • 1 tablespoon rosemary, minced
  • kosher salt, to taste
  • 1/2 cup grated fontina cheese
  • extra rosemary and cheese for garnish

Directions:

  1. Preheat the oven to 400.
  2. Using a paper towel or mushroom brush clean the mushrooms.
  3. Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom.  Set the cremini mushrooms onto a baking sheet.
  4. Cut the portabella mushroom into pieces then place in the food processor.  Chop until it resembles ground meat.
  5. Heat the olive oil in a large frying pan over medium heat.
  6. Add the onion and garlic, stir and cook for 2 minutes.
  7. Stir in the chopped mushrooms, and cook for 2 minutes.  Then crumble in the sausage, stir and cook for 2 minutes over low heat.  No need to cook the meat all the way through as it will continue to cook in the oven.  Using a tablespoon remove any oil that has collected in the pan.
  8. Place the mixture into a large mixing bowl.
  9. Add the panko, rosemary, salt to taste, and the fontina cheese.  Stir to mix well.
  10. Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil.
  11. Slide into the oven and bake for 20 – 25 minutes.  The mushrooms are done when lightly golden and slightly soft.
  12. Remove from the oven, and place the mushrooms on a serving platter.  Sprinkle with some grated cheese and minced rosemary as a garnish.
  13. Serve.
  14. Eat.