Posts Tagged ‘appetizer’

Turn Up the Heat: Mushroom & Cheese Stuffed Jalapenos

Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.

Mushroom and Cheese Stuffed Jalapenos

 

If you’re looking for a quick and easy appetizer that’s perfect for fall and football season, look no further. These mushroom stuffed jalapenos will disappear faster than you can make them.

We’ve used white button mushrooms but feel free to use any fresh mushrooms you’d like.

When selecting your jalapenos, try to get them as close to the same size as possible so that they cook at the same rate. To save time you could even make the mushroom/cheese mixture in advance, stuff the jalapenos and then bake them just before you’re ready to get your nosh fest on.

Although we’ve listed the crispy prosciutto and chives as optional, they are highly recommended.

Mushroom and Cheese Stuffed Jalapenos

Yield: 24
Prep Time:  15 minutes
Cook Time: 20-25 minutes

Ingredients: 

12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper

optional:
2 slices prosciutto, crisped
chives

Directions:
Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.

Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.

Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.

Garnish with prosciutto and chives if desired.

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.

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Crab Stuffed Mushrooms make a perfect warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.

During the summer months no one wants to spend endless hours in the kitchen when they can be outside enjoying their company, which is why I like to make these crab stuffed mushrooms ahead of time (up to a day in advance) and then bake them right before serving.

You can easily assemble the crabmeat stuffing and stuff into large portabella caps for a dinner or in smaller portabella or even white mushroom caps as an appetizer.

Their versatility makes them a go-to recipe in my book.

Crab Stuffed Mushrooms by Robyn from Add a Pinch

Crab Stuffed Mushroom Recipe

Ingredients:

  • 4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
  • 2 cups crab meat
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup Panko bread crumbs

Directions:

1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.

2. Place mushrooms onto a rimmed baking sheet.

3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.

4. Top each mushroom cap with bread crumbs.

5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.

6. Serve warm.

I hope you enjoy this recipe as much as my family does!