Archive for the ‘Party Ideas’ Category

Mushroom Duxelle Crostini

Jennifer from Savory Simple shares a light, crunchy snack perfect for a night of patio entertaining with these Mushroom Duxelle Crostinis.

Mushroom Duxelle Crostini by Savory Simple

Summer is all about fun get togethers with friends and family. I don’t know about you but when I have company over for a casual gathering I want to keep things as simple as possible. I don’t want to make fancy food or have to run in and out of the kitchen. My preference is for finger food that is eye catching and has a lot of flavor in each bite. In my opinion, there is no better party appetizer than crostini.

This mushroom duxelle crostini is impressive and flavorful but so easy. If you want to make it in advance of a gathering, all you need to do is prepare the components separately and then build the crostini at the last second. Toast the baguette, chop the parsley, shave the gruyere and have them neatly lined up and ready to go. The mushroom duxelle mixture can be prepared up to three days in advance. There truly is no better party appetizer. Enjoy!

 

Mushroom Duxelle Crostini

Yield: 20-30 crostini

Ingredients:

  • 1 French baguette, sliced on the bias
  • extra virgin olive oil
  • 3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
  • 1/2 teaspoon kosher salt
  • 1 cup shallots (approximately 3 medium shallots), chopped
  • 1 clove garlic, minced
  • 2 tablespoons port wine
  • 2 tablespoons lemon juice
  • gruyere cheese, shaved
  • fresh parsley, coarsely chopped

Directions:

  1. Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
  2. Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
  3. Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
  4. Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

 

T.G.I.F. – Add Mushrooms to Your Weekend Entertaining

With all the hustle and bustle of the week – from morning meetings to camp carpools – the weekends make way for rest and relaxation amid warm temperatures, cozy patios and, most delicious of all – outdoor cuisine! Weekends are the perfect time to take a break and gather family and friends in the yard for fun conversation, cool drinks and light, summer appetizers. The versatility of mushrooms makes them easy to blend in your outdoor menu no matter what your bite-size fix may be.

Stuff meaty, baby portabellas with your favorite creamy summer dip for a pop-able treat – or revamp a classic bruschetta recipe by topping it with a savory sautéed mushroom medley to add some crunch to the evening. No matter the approach, mushrooms make for great guests at any summer gathering – Here are a few quick and easy recipes sure to be a weekend hit:

Spinach and Artichoke Dip Stuffed Mushrooms – combine two classic holiday appetizers into one delicious bite with these stuffed portabellas.

Mushroom Pine Nut Pinwheels – Always a hit with a crowd, they are a cinch to make in advance – these Pinwheels hit all the right notes for amazing summer appetizers.

Mushroom Bruschetta – Spicy sautéed mushrooms and melted cheese bruschetta can transform casual dining fare to backyard summer must-haves.

Crimini and Pork Meatballs – Everyone loves a meatball, but give them a healthy twist with this juicy mushroom, ground meat blend.

Mushroom Stuffed Pears with Gorgonzola – Turn stuffed mushrooms inside out, and stuff pears with a savory blend of mushrooms spiked with creamy gorgonzola.

Shaved Vegetable Pizza – Enjoy mushrooms, red onions and zucchini sliced thin and roasted on flatbread beneath a layer of three melted cheeses!

Which bite-size recipes will you be whipping up for your summer party?

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.

Grilled Steak, Mushroom and Onion Kebabs

Paula of Bell’Alimento creates a juicy combination of flavors with these Grilled Steak, Mushroom and Onion Kebabs that are perfect for grilling season.

Steak and Mushroom Kebabs by Bell'Alimento

Grilling season is upon us. I for one couldn’t be happier. There’s something about the smell of ALL the things grilling away on a grill (or grill pan in this case – but feel free to use your grill). Kebabs are always a big hit whether you’re serving them up as an appetizer or the main course. After all, who doesn’t love food on sticks? The possibilities and pairings are only limited to your imagination.

These kebabs pack a flavorful punch by marinating the steak in a mixture of balsamic vinegar, olive oil, Dijon mustard and fresh rosemary. You can even make the marinade the night before (or the morning of) and then it ONLY takes about 15 minutes to pull the meal together.

Be sure to soak your skewers well before grilling. You want them waterlogged so they don’t go up in flames.

 

Grilled Steak Mushroom and Onion Kebabs

Yield: 12 Kebabs

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

 

Ingredients:

6 tablespoons olive oil

6 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

kosher salt

pepper

1 tablespoon minced fresh rosemary

18 ounces steak – cut into 24 cubes

8 ounces baby bella mushrooms – halved

1 large Vidalia onion – sliced into 12 wedges

 

Directions:

  1. Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
  2. Add steak to bowl, mix to coat. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.
  3. Soak 12 skewers in water.
  4. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  5. Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches). Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  6. Transfer to serving plate. Garnish with fresh rosemary if desired.

Mushrooms – Your Burger’s Perfect Partner

An American favorite, burgers have always been a go to for any outdoor party due to the ease with which they are customized to all tastes and dietary preferences. As you’re firing up the grill this Memorial Day weekend for cookouts with family and friends, make sure you have some extra “fun guys” at the party. Mushrooms are the perfect partner for your favorite burgers. Whether you’re blending, swapping or topping a grilled-to-perfection patty, mushrooms are a game changer for the grill. We’ve rounded up a few of our favorite takes on this classic to help you spice up the start to summer:

  • Inside Out Mushroom Burger – blending finely chopped mushrooms with ground beef in the patty makes for a juicy and decadent burger, and better yet, stretches your meat portions so you can serve more hungry mouths
  • Classic Cheeseburger– for a lighter approach, swap out a portion of the meat for finely chopped mushrooms to reduce calorie, fat and sodium intake without compromising flavor
  • Mini Mushroom Burgers – kid-friendly and perfect for tiny hands, adorable portabella burgers are small on size, but big on savory taste
  • Portabella and Halloumi “Burgers” – a gluten-free twist on a staple, using meaty portabellas as buns cuts the wheat and ramps up flavor
  • Grilled Portobello Burger with Sundried Tomato Aioli – the savory aioli that tops this burger adds a special touch to a meatless dish
  • Grilled Mushroom and Peach Sliders – juicy summer peaches add a new flavor to a portabella burger, resulting in a delightful pairing of sweet and savory

What is your favorite way to personalize your burger?