MEXICAN FIESTA BITES
What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.
Provided by My Food and Family
Categories Home
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
- Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
- Top with sour cream and cilantro.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MOREISH MUSHROOM SALAD CUPS
Little gem salad leaves serve as cups to hold crisp cauliflower tabouli that's topped with tangy warm mushrooms and little sweet potato croutons. Each mouthful is bursting with texture and flavor.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Preheat the oven to 375 degrees F.
- Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.
- For the mushrooms: In a large sauté pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Sauté until the juices just evaporate and the flavors infuse, 8 to 9 minutes.
- For the tabouli: In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.
- To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons.
NAYZA'S MUSHROOM FIESTA CUPS
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nayza Gordon
Categories Stuffed Mushrooms
Time 45m
Yield 3
Number Of Ingredients 28
Steps:
- Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 68.2 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 15 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 2071.7 mg, Sugar 9.4 g
NAYZA'S MUSHROOM FIESTA CUPS
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nayza Gordon
Categories Stuffed Mushrooms
Time 45m
Yield 3
Number Of Ingredients 28
Steps:
- Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 68.2 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 15 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 2071.7 mg, Sugar 9.4 g
NAYZA'S MUSHROOM FIESTA CUPS
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nayza Gordon
Categories Stuffed Mushrooms
Time 45m
Yield 3
Number Of Ingredients 28
Steps:
- Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 68.2 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 15 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 2071.7 mg, Sugar 9.4 g
NAYZA'S MUSHROOM FIESTA CUPS
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nayza Gordon
Categories Stuffed Mushrooms
Time 45m
Yield 3
Number Of Ingredients 28
Steps:
- Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 68.2 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 15 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 2071.7 mg, Sugar 9.4 g
NAYZA'S MUSHROOM FIESTA CUPS
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nayza Gordon
Categories Stuffed Mushrooms
Time 45m
Yield 3
Number Of Ingredients 28
Steps:
- Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 68.2 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 15 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 2071.7 mg, Sugar 9.4 g
SAVORY MUSHROOM CUPS
This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.
Provided by Erin K. Brown
Categories Vegetable
Time 2h
Yield 30-45 cups, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Wash and chop up all the mushrooms.
- Peel and finely chop the shallots.
- Melt the butter in a large stock pot.
- Add shallots, cook until slightly browning (about 2 minutes).
- Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
- Throw in the flour and stir.
- Add whipping cream and stir.
- Remove from heat and toss in all of the spices, stir until uniform.
- Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into toast cups (see instructions for toast cups below).
- Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
- Serve hot.
- Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
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