Stuffed Mushrooms

If I had to select one category of cuisine I preferred cooking above all others, it might be appetizers. I love appetizers. It's funny because I never order them when out to eat, but I find them irresistible when made at home. So far I have found no occasion which can't be improved with some appetizers: football games, baptisms, baby showers, Tuesdays. And perhaps my favorite appetizer of all time is these stuffed mushrooms. If you've been looking for the perfect stuffed mushroom recipe, search no further. This is it.

These mushrooms are stuffed with a mixture of cream cheese, garlic, and even more mushroom. I love the flavor of garlic paired with the mushrooms. I've eaten too many stuffed mushrooms before that were bland. Not these. These are so good, eating only one, or two, is not an option.

STUFFED MUSHROOMS

24oz (generally 3 pkgs) white mushrooms
1 tbsp vegetable oil
1 tbsp minced garlic
1 8oz pkg cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
seasoned breadcrumbs

1. Preheat oven to 350 degrees.

2. Wash and dry mushrooms. Pop out the the stems and then finely chop them. Place the caps in a 9 x 13 glass baking dish and set aside.

3. In a skillet over medium heat, heat the oil. Add the chopped mushroom stems and cook for about 5 minutes, or until stem pieces soften. Add the garlic and heat until fragrant, about two minutes. Remove skillet from heat and stir in the cream cheese, Parmesan, black pepper, onion powder, and cayenne. Spoon mixture into mushroom caps. Sprinkle with breadcrumbs.

4. Bake in preheated oven for about 20 minutes, or until mushrooms start to release juices and become tender. Serve immediately.

Source: Allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday

Portobello Mushroom Burgers

Burgers have always left me cold. When I was a kid, and my mom would take me to Burger King, she would order me a cheeseburger, hold the burger. On the other hand, I'm a card-carrying mushroom lover, so I was pretty excited to try this recipe for Portobello Mushroom Burgers. I was not disappointed.

I made these burgers on my little indoor electric grill. I can only imagine how outrageously good they would taste if cooked over charcoal. The marinade for these mushrooms is their perfect compliment, bringing out their meaty flavor. Top with a slice of provolone cheese and some fresh lettuce, serve on a bakery bun, and it's out-of-this-world tasty. I spread some low-fat mayonnaise on mine for good measure.


PORTOBELLO MUSHROOM BURGERS

• 4 portobello mushroom caps
• 1/4 c balsamic vinegar
• 2 tsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp minced garlic
• salt and pepper to taste
• 4 slices provolone cheese

 1. Rinse mushroom caps under cold water. Pat dry with a paper towel. With a spoon, remove gills from mushrooms and discard.

2. In a shallow dish, whisk together balsamic vinegar, olive oil, basil, oregano and garlic. Season with salt and pepper. Place mushroom caps in dish and allow to marinate for 15 minutes, turning once

3. Heat grill to medium-high heat (since I was using a small indoor grill, I turned it up to its highest setting). Grill for 10-15 minutes, turning mushrooms several times, and continually basting with remaining marinade. Aim for sear marks on the tops of the mushroom caps. Mushrooms are done when they are tender. Top with provolone and desired condiments.

Source: Allrecipes

Mushroom Bacon Quesadillas

This recipe is my little love letter to my home town. It is a place that does two things well: growing mushrooms, and Americanizing Mexican foods. So, in honor of my childhood town, I present my recipe for Mushroom Bacon Quesadillas. These quesadillas make for excellent snacking during football games, or a quick dinner. The amount of bacon is just enough to give these quesadillas some added flavor without over-powering the mushrooms. Of course, bacon fanatics (of which I am not) can feel free to add more!

MUSHROOM BACON QUESADILLAS

• 8 oz white button mushrooms, coarsely chopped
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 10-inch flour tortillas
• 2 slices thick-cut bacon, cooked and crumbled
• 2 oz (1/2 c) pepper jack cheese, shredded
• 2 oz (1/2 c) sharp cheddar cheese, shredded

1. In skillet, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Cook mushrooms over medium heat until soft, about 10 minutes.

2. In the center of each 10-inch flour tortilla, place 2 tbsp of each cheese. Top with 1/4 of the cooked mushrooms and 1/4 of the crumbled bacon. Fold over the tortillas. Heat an indoor grill* to it's highest temperature. Grill quesadillas one at a time, until cheese is melted. Cut into wedges and serve.

* I use my indoor grill to make these. Alternatively, quesadillas can be cooked using a regular frying pan. Cook quesadillas over medium-high heat, flipping occasionally, until cheese is melted and tortilla is crisp.

Souce: Cats and Casseroles original recipe