Posts Tagged ‘mushroom appetizers’

Mr. Food Celebrates Mushroom Month!

Our friend and fellow fun-guy Mr. Food recently traveled to the Mushroom Capital of the World, Kennett Square, PA., to celebrate National Mushroom Month. After a couple days in town soaking up local inspiration, he whipped up two new easy-to-make mushroom recipes: Mushroom Lovers’ Chicken and Overstuffed Portabellas. Try your hand at them this month, and tell us what you think!

Also, check out Mr. Food’s blog detailing his mushroom-centric travels. Have you got any trips on the books for National Mushroom Month?

Welcome Summer! Stuffed Mushrooms from Stetted

This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive.  No surprise there!

We’ve made it through winter, and it’s time to grill!

Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.

These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.


Stuffed Mushrooms

  • 1 pound button or baby portabella mushrooms
  • 4 ounces cream cheese, softened
  • 1 small avocado
  • 1/8 cup chopped jalapeno
  • Lemon juice
  • Panko bread crumbs

If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.