SHIITAKE MUSHROOMS WITH YOUNG PECORINO CHEESE
Provided by Amelia Saltsman
Categories Mushroom Appetizer Roast Picnic Vegetarian Potluck Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
- Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
- Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
- Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.
HUNGARIAN MUSHROOM SOUP (VEGETARIAN) RECIPE - (4.3/5)
Provided by KatrinaB
Number Of Ingredients 16
Steps:
- Boil water and stir in the mushroom soup base. Set aside. Clean and slice the mushrooms. Chop onion in to small pieces. In a large pot sauté onions in enough soup base to cover the bottom of the pot. Cook 5 minutes or until soft over medium heat. Next, add 1 cup of the reserved broth, mushrooms, tamari, paprika and dill. Stir, cover and simmer 15 minutes. In a separate pot melt butter. Next, whisk in flour and cook 10-15 seconds. Whisk in the milk and cook for about 3-4 minutes until thickened. Add the remaining broth to the milk mixture and then to the mushroom mixture. Stir, cover and cook 10 more minutes. Serve with garnish of lemon juice, parsley and sour cream.
BLUE CHEESE MUSHROOMS
Make and share this Blue Cheese Mushrooms recipe from Food.com.
Provided by echo echo
Categories Cheese
Time 27m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Remove and chop the mushroom stems.
- Cook the stems with the onions in butter until tender and brown.
- Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
- Fill the mushroom crowns with the mixture.
- Sprinkle all with the 3 Tbs crumbs.
- Place on a baking sheet and bake at 350° 12 minutes.
Nutrition Facts : Calories 74.6, Fat 5, SaturatedFat 3, Cholesterol 12.3, Sodium 111.3, Carbohydrate 5.6, Fiber 0.5, Sugar 0.8, Protein 2.2
BLUE CHEESE,PESTO & MUSHROOM APPETIZER RECIPE - (4.3/5)
Provided by á-3514
Number Of Ingredients 12
Steps:
- 1. Preheat a large size sauté pan (large enough to hold a naan) over med high heat with 1/2 tbsp of olive oil. 2. Place naan in sauté pan and cook until crispy, turning once, approximately 2-3 minutes per side. 3. Remove crispy naan from the pan and immediately top with (1/2 the amount of ingredients there are enough for 2 Naan) basil walnut pesto, crumbled blue cheese, sliced mushrooms and the crumbled cooked bacon. 4. Cut into pieces and serve. Basil Pesto In a food processor finely chop together basil, parmesan cheese and garlic. Add the olive oil in a thin steady stream while the motor is running. Season with salt and pepper to taste. Extra pesto can be stored in the fridge for 2-3 days or frozen for 2-3 weeks.
CHEESE AND PESTO-STUFFED MUSHROOMS
I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!
Provided by Wildflour
Categories High In...
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375•.
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
- Stuff the cheese-pesto mixture into the mushroom caps.
- Arrange the caps on a cookie sheet.
- Sprinkle the mushrooms with the reserved parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
- *Oryou can make lots of small ones if desired.
CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE
Provided by Bonnie Wilkens Metully
Categories Cheese Mushroom Pork Appetizer Bake Sauté Blue Cheese Winter Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
MUSHROOM CHEESECAKE APPETIZERS
I'm a fan of both cheesecake and mushrooms, so I decided to pair the two in a savory appetizer. The individual cakes are rich and satisfying-great for tiding over hungry guests. -Donna Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Grease the bottoms and halfway up the sides of muffin cups with butter. Press bread crumbs onto the bottoms and halfway up the sides of prepared cups., In a small bowl, beat cream cheese until smooth. Beat in the eggs, sour cream, 1 tablespoon thyme, salt and pepper. Divide among prepared muffin cups; sprinkle with fontina cheese and remaining thyme. Bake at 350° until set, 12-15 minutes., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices.
Nutrition Facts :
HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS
I accidentally came up with this recipe when one of my vegetarian friends showed up to my all meat BBQ. Ever since then it has been a hit at every party and the most requested appetizer! If you double the recipe it can make about 100 stuffed mushrooms. Best served warm!
Provided by Mumbi M
Categories Stuffed Mushrooms
Time 55m
Yield 40
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Clean mushrooms and brush with olive oil.
- Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
- Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven and immediately sprinkle remaining Cheddar over top.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 2.2 g, Cholesterol 2.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 52.9 mg, Sugar 0.3 g
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- In a food processor finely chop together basil, parmesan cheese and garlic. Add the olive oil in a thin steady stream while the motor is running. Season with salt and pepper. Extra pesto can be stored in the fridge for 2 to 3 days or frozen for 2 to 3 weeks.
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