Smokedgoudawildmushroomdip Recipes

AMAZING SHRIMP STUFFED MUSHROOMS

Steps:

• Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
• While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
• Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

SMOKED GOUDA & WILD MUSHROOM DIP

Steps:

• In medium saute pan, melt butter over medium heat and saute mushrooms and garlic until soft, about 6 to 8 minutes.
• Remove from heat and set aside.
• In medium saucepan, combine half & half, cream cheese and Gouda over low heat.
• Stir constantly until ingredients have incorporated.
• Add mushroom mixture and spinach to cheese mixture.
• Season with salt and pepper and serve immediately with crackers, french bread rounds or fresh vegetables for dipping.

SMOKED GOUDA DIP

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine shredded gouda, cream cheese, spinach, bacon, worchestershire sauce, garlic powder, and onion powder. Mix until well combined.
• Transfer dip to a cast iron skillet or a pie dish. Place in oven and bake for 30 minutes or until the top of the dip starts to brown.
• Top with bacon and green onions (optional) and serve immediately with sliced baguette or crackers.

SMOKED MUSHROOMS

Steps:

• Preheat oven to 475 degrees with a rack set in the bottom third of oven.
• Place mushrooms, olive oil, salt, pepper, rosemary, and oregano in a medium bowl; toss to combine. Place mushroom mixture inside a Cameron's hickory smoker bag and fold edges together several times to form a tight seal. Transfer the filled bag to the oven directly on the hot oven rack, taking care to place the correct side down (bag will be marked). Cook until mushrooms have a nice smoky flavor, 10 to 15 minutes.
• Remove from oven and carefully open bag, as hot steam will escape. Discard herb sprigs and use mushrooms as desired.

SMOKED MULLET SPREAD

Steps:

• Pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards.
• In a small mixing bowl combine the meat, cream cheese and hot sauce. Mash the mixture well. Refrigerate overnight.