MUSHROOM STUFFED HASH BROWNS- DRANIKI (BELARUS)
This is a traditional recipe from Belarus in Eastern Europe. Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belarussians eat these with sour cream, although Americans will probably like them with ketchup
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 3-4
Number Of Ingredients 12
Steps:
- Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
- Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
- Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
- Add a small spoonful of the mushroom mixture. Top with more draniki batter.
- Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.
Nutrition Facts : Calories 280.8, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 49.6, Carbohydrate 57.4, Fiber 6.7, Sugar 3.4, Protein 9.5
STUFFED HASH BROWNS
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.
Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
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
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
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