Archive for the ‘Party Ideas’ Category

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

These mushroom pinwheels are so easy to make and are so delicious! Made of puff pastry, mushrooms, onions, garlic, and cheese, these pinwheels are always a favorite as an appetizer or for a light lunch or snack!

To make these pinwheels, sauté mushrooms, onion, and garlic in a little olive oil and then spread onto thawed puff pastry. Then, top with shredded cheeses, salt and pepper, slice, and bake until golden brown.

Easy Cheesy Mushroom Pinwheels

Easy Cheesy Mushroom Pinwheels

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced
1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese
salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat.
3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

If you’re looking for the perfect appetizer for your Thanksgiving feast (or any holiday party for that matter) look no further. This savory baked brie topped with crispy mushrooms served over toasted baguette slices is just what you’re looking for. It’s unexpected and amazing. Even better? It’s super simple to pull together.

Savory Baked Brie with Crispy Portabellas by Bellalimento

You’ll want to be sure to take the brie out of the refrigerator and set it on the counter about 30 minutes BEFORE you’re ready to bake it. Then you’ll simply saute sliced portabella mushrooms with a mixture of butter, onions, garlic and herbs until they’re brown and crispy. Nothing bad about that combo right?

All that’s left is to pop the brie into the oven and bake it until it begins to soften enough so that once you top it with it’s brown tiara of crispy mushrooms it will ooze out onto the platter when you cut into it. You can even toast the baguette at the same time you’re baking the brie! Happy Entertaining!

Savory Baked Brie with Crispy Mushrooms

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie
toasted baguette – sliced

Directions:
NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Mushroom Pâté

Denise of Chez Us shares a delicious vegetarian snack with us.

Appetizers are the hardest part of a meal for me to plan out.  Strange I know;  but, I do not like just to toss out some cheese and crackers.  I want the meal to be great from beginning to end.  This recipe for Mushroom Pâté is exactly that;  great and delicious.  Not to mention, a wonderful addition for your vegetarian guests.

Mock Mushroom Pate by Chez Us

While I enjoy a good Pâté, I am not terribly fond of liver, which seems like a contradiction.  That is why this vegetarian version is perfect for me. It is creamy as well as rich, and can be enjoyed on a Monday night at home or during a fancy dinner affair; I like to call it casually chic.  I guess you could say it is a favorite around our home.

This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini. After sauteing the mushrooms with shallots and garlic until caramelized, I pureed the mixture until smooth. Typically, Pâté has brandy or cognac in it; I like to use bourbon for this recipe. To obtain the nice fatty top that is on Pâté, I poured melted ghee over the top before placing in the refrigerator for 24 hours.  Definitely let sit for 24 hours to marriage the rich flavors together.

Serve this pate with lots of water crackers as well as diced red onion, capers and cornichons.

Mock Mushroom Pate by Chez Us

Mushroom Pâté

Ingredients:

5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste

Serving:

small pickles
capers
red onion, finely minced
water crackers

Method:

In a small bowl place the porcini with the hot water.  Let sit for 15 minutes.  Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme.  Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container.  Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.

Serve. Eat.

Garlic-Bacon Mushroom Bites for the Oscars

Recipe courtesy of Brooke of at Cheeky Kitchen

The Oscars are right around the corner and you know what that means – Oscar parties! We have you covered with the perfect bite-sized mushroom snack that is sure to please everyone from Birdman to Boyhood fans.

Garlic-Bacon Mushroom Bites by Cheeky Kitchen

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
Preheat oven to 425 degrees. Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. 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. Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up. In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. 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. 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.