Stuffed Mushrooms

Stuffed mushrooms with a nutty twist- pecans! They add lovely flavor and crunch to the standard earthy and cheesy stuffed mushroom. There are very few ingredients in this appetizer and they are dead simple to make. Just a little time to saute, assemble and bake and voila, you have made the most addictive appetizer on the party table.

I like to serve these at holiday dinners, potlucks, cocktail parties and sometimes on the weekends in place of a real meal. I just add a side salad and some crusty bread and feast on stuffed mushrooms. And wine, depending on the kind of week I have had. Enjoy!

Ingredients:

20 large fresh mushrooms

3 tablespoons butter

1 small onion, chopped

1/4 cup seasoned panko breadcrumbs

1/4 cup finely chopped pecans

3 tablespoons grated pecorino romano

1/4 teaspoon salt

1/4 teaspoon dried thyme

pinch cayenne pepper

olive oil for drizzling

Method:

Preheat the oven to 400 degrees F. Remove stems from the mushrooms. Finely chop the mushroom stems. In a large skilled, heat butter over medium heat. Add the chopped mushroom stems and onion; sauce until the liquid has evaporated. Remove from the heat and set aside.

Combine the mushroom mixture with the breadcrumbs, pecans, cheese, salt, thyme and cayenne pepper. Stuff firmly into the mushrooms caps. Drizzle with olive oil. Bake on sheet pans for 15 minutes until golden brown. Serve warm.

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog