Posts Tagged ‘Entertaining’

Spinach and Artichoke Dip Stuffed Mushrooms

Shaina from Food for My Family combines two classic holiday appetizers into one delicious bite.

Spinach Artichoke Dip Stuffed Mushrooms by Food For My Family

Each year for the holidays my aunt hosts a family potluck. There’s a time and a place, and everyone shows up bearing their favorite foods. Baked brie, salads with poppy seed dressing and dried cranberries, bacon-wrapped mini sausages, sauced meatballs, and stuffed mushrooms all line a table in the room, everyone mingling and snacking. The fire crackles in the corner, and across the other side of the room is a 12-foot tree lit up and sparkling, my aunt’s carousel ornaments spinning every few minutes on their light strand.

While the company and ambiance make this setting one that I have looked forward to year after year, I would be lying if I said I weren’t in it for the food, too. The smells and tastes that accompany the scene are intoxicating, and they definitely help create the idyllic atmosphere.

Stuffed mushrooms are a varied sort. They can come in many different types of flavor profiles, from sausage-stuffed, to those with cheese oozing out the side, toasted bread crumbs on top, perhaps a bit of bacon hidden within. For these mushrooms I married two classic appetizers, bringing spinach and artichoke dip into the stuffed mushroom fold.

The bright spinach and tangy artichoke hearts pair nicely with the earthiness of the mushroom and is held together by smooth cream cheese and complimented with a bit of parmesan and garlic. These will definitely be a favorite on your appetizer table.

Happy Holidays!

Spinach and Artichoke Dip Stuffed Mushrooms

Makes 24 stuffed mushrooms.


  • 1 cup packed fresh spinach
  • 1 tablespoon butter or olive oil
  • 1 cup artichoke hearts, chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 24 baby portabella mushrooms, washed with stems removed


  1. Preheat the oven to 350º F.
  2. Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.
  3. In a medium bowl, mix together the cream cheese and sour cream until combined.  Add in 1/4 cup of the Parmesan0 cheese, reserving the rest. Stir in the garlic, red pepper flakes, and the kosher salt. Add in the spinach and artichoke and stir until combined.
  4. Using two spoons, stuff the mushrooms each with one heaping tablespoon of the cheese mixture. Place on a parchment-lined baking sheet. Sprinkle the remaining parmesan cheese over the mushrooms.
  5. Bake for 20-25 minutes, until the parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm.

Simple Stuffed Mushrooms

Kristen from Dine and Dish preps you for the upcoming holidays with a simple stuffed mushroom recipe perfect for entertaining from Thanksgiving to New Years.

Simple Stuffed Mushrooms by Dine and Dish

As much as we may hate to admit that time is really going by this swiftly, the holiday season is officially underway. From upcoming Thanksgiving dinners to holiday parties filling up the calendar, it’s the season to let your culinary skills shine.

One of my favorite recipes to make for any occasion is stuffed mushrooms. The goodness of fresh, tender mushrooms stuffed to perfection is a classic that can be adapted from something fairly simple to a more elaborate dish based on what you’re in the mood for.

This stuffed mushroom recipe is a simple recipe to throw together when you are tasked with bringing an appetizer to one of the many parties this holiday season.  Enjoy!

Simple Stuffed Mushrooms


  • 1 lb. large fresh mushrooms
  • 1 Tablespoon butter
  • 6 slices bacon, chopped
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 teaspoon Kosher salt
  • 1 dash Sriracha or hot sauce


1. Preheat oven to 350°F

2. Remove stems from mushrooms and finely chop.

3. Melt butter in a small skillet over medium heat. Add bacon, chopped mushroom stems, onion, and garlic and sauté until onions are tender. Drain.

4. Place all ingredients, except the mushroom caps, in a bowl and stir until well combined.

5. Spoon mixture into each mushroom cap, stuffing full.

6. Place on a cookie sheet and bake for 10-12 minutes, or until slightly brown on top and mushrooms are tender to touch and heated all the way through.

7. Best if served warm.

Mushroom Bruschetta from Chez Us

As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.

The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.

This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.

Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.

With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!

Mushroom Bruschetta

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic.  Using a pastry brush lightly coat each slice with some olive oil.  Toast in the oven until golden.  Remove and set aside.  Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned;  about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.  Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

What’s App-enin’? Seasons Eatings!

The holiday season is in full swing, which means festive gatherings with friends and family are too. Do yourself a favor and don’t get stressed over pulling off the perfect seasonal soiree; let the food do all the work! For casual get-togethers or fancy cocktail parties, serve up some delicious appetizers and drinks. Going to someone else’s party? Bring along some petite portable hors d’oeuvres – like fungi finger food! Mushroom appetizers give party-goers an array of seemingly indulgent bites that are surprisingly light and flavorful.

Mini Mushroom Quiche Caps

Many mushroom apps are easy to prepare, and they can be and budget-friendly, too.  Plus, they allow you to offer crowd-pleasing bites with different colors, flavors and textures. Serve ‘em on cocktail napkins for an easy clean up!

Stumped for ideas? Well, we’ve made a list and checked it twice. Serve one of these scrumptious ‘shroomy apps to bring holiday joy to all!

Stuffed Shrooms (Gluten-Free and Vegan) from Sassy Kitchen

Caramelized Onion, Mushroom & Gruyere Tartlets from Brown Eyed Baker

Mushroom and Goat Cheese Phyllo Bites from Kitchen Confidante

Caramelized Mushroom & Shallot Bruschetta from Shutterbean