Stuffed mushrooms are one of the easiest appetizers to make. Since white mushrooms have such a mellow flavor, you can fill them with just about anything and they are delicious. I decided to make stuffed mushrooms for a dinner not too long ago and for some reason the idea of blue cheese was stuck in my head. I searched high and low for a recipe I that sounded good, but alas, the internet failed me, so I decided to come up with my own. Success! You could put blue cheese, garlic or paprika on just about anything and I will probably love it, but when the three are combined, I will definitely love it. The flavors all went really well together and every bite was a bit tangy, a bit smokey and totally delicious.
Blue Cheese Stuffed Mushrooms
1 pound large mushrooms, cleaned, stemmed and gills removed
1 large shallot, diced
2 cloves garlic, minced
4 ounces Neufchâtel cheese or 1/3 fat cream cheese, softened
4 ounces greek yogurt
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon smoked paprika
1 tablespoon lemon juice
Kosher salt and freshly ground pepper, to taste
Pre-heat oven to 350F/180C. Butter or spray a large baking dish.
Mix together the shallot, garlic, Neufchâtel cheese, greek yogurt, blue cheese, paprika and lemon juice. Add salt and pepper to taste.
Spoon cheese mixture into prepared mushrooms. Place mushrooms in baking dish.
Bake mushrooms 15-18 minutes, or until cheese is melted. Serve warm.
I am sure there are some people running around buying last-minute gifts or food, not that anyone I know ever leaves things to the last-minute. If you are in need of a quick appetizer, I would recommend this one. You probably have most of the ingredients on hand and you can have a crowd pleasing snack to munch on in less than 30 minutes.
One 14-ounce can artichoke hearts, diced (squeeze to remove excess liquid before dicing)
3 cloves garlic, minced
1 cup freshly grated Parmesan (not shredded – the fresh powdery kind)
Pinch cayenne pepper or chipotle pepper powder
Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.
In a large bowl combine the cream cheese, mayo, diced artichoke hearts, garlic, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm.
Mama CC discovered this recipe when I was living in Hungary, the first time. She made it for me when I came back to California and I fell in love. You can take the girl out of Hungary, but part of me will always have an unnatural affinity for anything containing paprika. It’s not 100% authentic, but it’s delicious enough to overlook authenticity.
It’s become one of our family favorites over the years and is one of my favorite meals when it’s cold out. There are a lot of flavors in this soup and they complement each other really well. I generally omit the parsley or use it as a garnish, just because it’s not really my thing, but apart from that I love everything about this soup. The paprika, dill and sour cream definitely remind me of Hungary, which makes me happy.
Hungarian Mushroom Soup
4 tablespoon butter
2 cups onions, chopped
1 pound mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon low-sodium gluten free tamari or soy sauce
2 cups low sodium vegetable broth
1 cup milk
3 tablespoons flour (usually use a GF All Purpose blend)
1 teaspoon Kosher salt
freshly ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. (At this point you can either leave the mushrooms whole/chunky or lightly blend the soup with an immersion blender). Do not boil. Serve immediately.
It’s almost my birthday, so this week I’ll be sharing all of my favorite foods. Hope you enjoy them as much as I do!
Mushroom Bourguignon! This is one of my favorite meals. It’s one of those easy meals that seems sort of fancy and like it took you hours and hours to make, but it really could not be simpler. The most difficult part of the meal, is all the chopping involved, but once that’s out of the way, you are good to go. I am really a fan of the sauce in this dish. I realized after the fact, that I accidentally added 2 cups of wine into the sauce instead of one. In the end it didn’t matter, it just took a little longer to boil down into a thick sauce.
Traditionally, bourguignon dishes are served with egg noodles, I like serving mine with mashed potatoes, mainly because I don’t like noodles, but potatoes are much handier for soaking up the delicious sauce. Instead of dolloping sour cream on top of the mushrooms, I mix it in with the potatoes with some chives. The creamy potatoes go so well with the mushrooms and really help make this meal truly delicious.
This meal could easily be made dairy-free and vegan by omitting the butter and using a little extra broth to make the roux that is added in at the end.
Sour cream and chopped chives or parsley, for garnish (optional)
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon the stew over a bowl of noodles or potatoes, dollop with sour cream (optional) and sprinkle with chives or parsley.
This was a quick and easy side quasi-based on stir fried tofu, but with mushrooms. It was a great recipe that stood alone, but I could also see using these mushrooms as a sauce over tofu or even steak.
Asian Mushroom Sauté
2 cups mushrooms, sliced thick
2 tablespoons low-sodium vegetable broth
1 tablespoon fresh ginger, peeled and minced
2 medium cloves garlic, minced
1 cup coarsely chopped scallion
2 tablespoons low-sodium soy sauce or gluten free tamari
freshly ground pepper to taste
Simmer mushrooms, ginger, garlic, and scallions in broth on medium high heat until the mushrooms are soft. Season with soy sauce, and pepper.
It finally started to feel more autumnal around here this past week. I took advantage of the colder weather to make some food that is a little more decadent and a little more comforting. I’m not really a big fan of pasta or rice, but for some reason a bowl of creamy risotto sounded like the perfect answer. I was almost ready to call it quits a dig in after sautéing the leeks, mushrooms and garlic. The smell was amazing.
This is only the second time I’ve made risotto. It can be kind of time consuming and might seem a little daunting at first, but really it’s more the time factor than the difficulty factor that you should be concerned about. All it requires is a little bit of patience but trust me if I can muster the patience to make it, you most definitely can.
Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.
Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
Return the saucepan to medium heat, and add 2 tablespoons/1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.
Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.
Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
Just before serving, stir in the leeks, mushrooms, and remaining butter. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with parsley.
This is one of the best meals I’ve had recently. Seriously. So delicious, so simple. I think this one will be entering the rotation of go to meals. The chicken, leeks and mushrooms all go together so well and the lemon and wine in the sauce really make the flavor just out of this world. And the best part of all, the whole meal took less than 20 minutes to make!
The recipe is from Jamie Oliver’s Food Revolution cookbook, which I have gone on and on about, but with good reason. It has yet to let me down. Every recipe I’ve tried has been great and this was has definitely been the best yet.
The original recipe suggests serving it over rice. I served it without, and I really think the rice would have weighed the dish down and distracted from the flavors of the dish. I think if you were looking for a hearty meal that the rice or even some potatoes would make a great accompaniment, but I thought it was perfect without either.
The only thing to note about this recipe would be the leeks. Make sure you wash them! Well! Leeks are grown in really sandy soil and can be super sandy, which would be gross in food. Rinsing them isn’t super difficult or anything, it’s just important to make sure it’s done throughly. Check out this website if you have never cooked with leeks before for a walk through on rinsing them.
3/4 cup long-grain or basmati rice (or instant if you are in a hurry)
1 large leek
A big handful of crimini or oyster mushrooms (I used regular white ones)
2 chicken breast fillets
A pat of butter
2 glasses of white wine (1 for you, 1 for the dish)
Freshly ground black pepper
A bunch of fresh parsley
1 1/4 cups heavy cream
Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt. Add your rice and bring to a boil, then turn the heat down slightly. Cook according to instructions on package.
Cut both ends of the leek, quarter lengthways, slice across thinly, then wash under running water. Slice the mushrooms. Slice the chicken breasts into finger-size pieces.
Put a large frying pan on high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley.
Remove the foil and then add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes.
Drain your rice. Just before serving cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Sprinkle with the remaining parsley. Serve with the other lemon half, cut into wedges.
This recipe was born out of having to use up ingredients before we left on a trip… It’s always gross coming home to wilted produce and funky meat after a trip. So this was just something I came up with to try to use up some things that wouldn’t last.
It turned out to be a really tasty meal. Something I would definitely plan on intentionally making again.
Grilled Chicken with Caramelized Onions & Mushroom-Caper Cream Sauce
4 boneless, skinless chicken breasts, trimmed, rinsed and prepared
Kosher salt and freshly ground black pepper
1 medium onion, diced
1 tablespoon capers
1/2 cup cream
1/4 cup dry white wine
In a large pan, heat olive oil over medium-high heat. When oil is hot, add diced onions. When onions start to brown, after about 10 minutes, lower the heat and continue to caramelize the onions. When onions are lightly browned/caramelized, raise heat, and add in mushrooms. Mix to coat with olive oil. When mushrooms are almost cooked add in capers and wine. Allow sauce to heat through and the alcohol to cook off. Then stir in cream. Lower heat to the lowest setting and allow to simmer while you cook the chicken
Heat a pan with olive oil in it over medium-high heat. Sprinkle chicken breasts with garlic powder, paprika, salt and pepper. When the oil and pan are hot, add chicken. Cook 5-7 minutes on each side, depending on the size of the chicken.
When chicken is done, place on a plate and top with sauce. Serve and enjoy!
So a couple days ago, I was attempting to figure out what to make for lunch. I was at a total loss. I had some great ingredients on hand, but nothing really came together off the top of my head. A few minutes of googling later, I stumbled across this recipe. Definitely found a winner.
I love mushrooms. I actually kind of love every ingredient in this recipe (except maybe bacon. I’m not really that into bacon I think.) Portobellos are particularly great. You can used them for appetizers, fries and they also make a great base for a dish. I am pretty sure I will be making this again in the future and I actually think I would leave the bacon out since there were already so many flavors going on. I think it would make a great vegetarian meal without the bacon and you could even use the same filling in smaller mushrooms for an appetizer.
Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon (from this recipe)
3 tablespoons of extra virgin olive oil
3 tablespoons balsamic vinegar
3 portobello mushrooms caps, with stems removed
Salt and pepper
1/2 red onion, chopped
1/3 cup of crumbled goat cheese
1 whole tomato, diced
3 slices bacon, fully-cooked and crumbled
1/4 teaspoon freshly chopped basil
Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.
Place in the oven for 7 minutes, wait for the cheese to crisp up a bit and serve warm. Or you can turn on the broiler to get the cheese nice and brown, but watch it like a hawk making sure it doesn’t burn!
We ate our Father’s Day dinner in stages today. Instead of a real lunch I whipped up a couple appetizers for us to munch on while I was getting the rest of the dinner together.
I made some caramelized onion ‘stuffed’ mushrooms and some garlic lemon shrimp. Simply delicious.
I based the shrimp on another recipe my mom makes with cauliflower, but left out the breadcrumbs that normall get mixed in so it wasn’t quite as heavy. I will definitely be making this again in the future and might experiment with leaving the breadcrumbs in as well.
Garlic Lemon Shrimp
1 pound of shrimp, deveined and de-shelled
1 stick of butter, unsalted
4-6 cloves of garlic
1/4 cup parsley, chopped
1 tsp. kosher salt
1 tsp. black pepper
1.5 tsp. red pepper flakes
Preheat oven to 350. Wash and dry shrimp and place on a cookie sheet. Combine all other ingredients in a food processor and pulse together. Drop butter mixture over shrimp and bake in oven until shrimp is pink and butter mixture is bubbly and fragrant.
So, in order to make traditional stuffed mushrooms more gluten-free friendly, I left the traditional breadcrumb mixture out. Since I was caramelizing some onions as I normally do on a Sunday, I decided to combine them with some mushrooms. These ended up being a tasty snack as well. Caramelizing onions is a lot of work, so unless you are making a batch of onions already, it might be a bit of a hassle to make these, but they would definitely be worth the effort. Oh, I would also recommend slicing the onions fairly thin so that it’s easier to get them in the mushrooms.
Caramelized Onion Mushrooms
2 large onions, cut in half, sliced and caramelized (you will have leftover onions)
1 package of mushrooms, cleaned and stemmed
Some kind of melty cheese (I used some parm and jack)
Caramelize onions. Preheat oven to 350. Place mushrooms, cap size down on tin-foil lined cookie sheet. Fill mushrooms with onions and top with a sprinkling of cheese. Place cookie sheet in oven until the cheese is melted, about 10 minutes. If you want the cheese to be super melty, turn on the broiler for a minute or two. Serve and enjoy!