Posts Tagged ‘appetizer recipes’

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.

Bacon Blue Cheese Stuffed Mushrooms from Hey! What's for Dinner Mom?

Oh my.  Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season.  So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.

Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.


Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!

Bacon Blue Cheese Stuffed Mushrooms

  • 24 medium to large mushrooms-cleaned and stems removed
  • 8 ounces of cream cheese, softened
  • 4 ounces of good blue cheese
  • 2 teaspoons horseradish
  • 2 teaspoons milk
  • 1 garlic clove, minced or 1 teaspoon garlic powder
  • 8 ounces of good bacon, cooked and minced
  • 1/2 cup bread crumbs
  1. Preheat oven to 350˚
  2. Line a baking tray with parchment paper
  3. Lay out your mushrooms, stem side up
  4. In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
  5. Add the garlic and bacon mixing well
  6. Divide the cream cheese mixture evenly between the mushrooms
  7. Sprinkle the bread crumbs evenly over the mushrooms
  8. Bake in a 350˚ oven for 18-20 minutes or until tops are browned
  9. Let them rest 5 minutes before eating