Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Sunday, November 29, 2015

Portobello Stack/#SundaySupper

I love chicken, and I can (and do) eat it pretty much everyday. So, when I discovered that we would be creating "Veggies as a Main Dish" today for #SundaySupper, I was at somewhat of a loss on what to make. Then I remembered something that helped me come up with this Portobello Stack. I used to run a kitchen in southern Utah, where the restaurant was in a hotel, and the manager of the hotel was vegetarian. However, our most popular dishes were Prime Rib and Pork Ribs! The manager was always asking me to make her some type of vegetarian dish, so I became familiar with creating dishes that made her feel full and happy, but were vegetarian. This Portobello Stack is one of those dishes. If you like mushrooms, this is definitely for you! It is full of four different kinds, and it has peppers, green onions, and tomatoes added for a wonderful robust flavor! Plus, I think you will really enjoy the sauce that is drizzled over the top!
mushrooms, portobellos, peppers, drizzled with sauce, green onion, avocado
Portobello Stack

Wednesday, September 2, 2015

Crusted Seafood Mushroom Caps/#Foodie Extravaganza

We are a house divided when it comes to mushrooms. My husband is a lover of the fab fungi, but I absolutely am not. However, I do love cooking my husbands favorite foods, and that is how these Crusted Seafood Mushroom Caps came to be. You start with a base of button mushrooms, sauteed in butter until golden brown, then stuffed with a mix of cream cheese, crab, green onion, and Queso, and topped with a tempura battered shrimp. You won't be disappointed!
Crusted Seafood Mushroom Caps

Tuesday, August 2, 2011

Creamy Stuffed Mushrooms

These stuffed mushrooms are delicious. They are the perfect appetizer. You can keep them hot on the stove, or warm in the oven until you are ready to serve. They look and taste fancy, but they are really easy to make.

Creamy Stuffed Mushrooms
1/2 pound Button Mushroom (about 7)
3 oz Cream Cheese softened
2 tablespoons Chopped Onions
3 Pieces of Shrimp
1/2 cup Heaping Shredded Cheddar Cheese
1 stalk Green Onion
 Peel the shrimp.
Cut out the back vein.
You don't have to do this. I just prefer to.

Get the shrimp cooking in a pan with about 2 teaspoons
of butter. Cook it on medium high until pink, and a
little crispy.
While the shrimp is cooking, rinse the mushrooms,
and remove the stems.
Let the shrimp continue to cook.
Dry the mushrooms.
When your shrimp are cooked, let them cool.
While the shrimp are cooling, melt about 2 tablespoons
of butter in a pan, and start the mushrooms cooking
on medium.
Put a cover on the pan.
While the mushrooms are cooking, chop the shrimp
into bite size pieces.
Combine the cream cheese, onion, shrimp,
and cheddar cheese. Mix thoroughly.
Check your mushrooms, and flip them over. They
should look brown like this.
Cover the pan again.
Open the pan and check the mushroom. Flip them over.
They should look like this. Cover with a pan again,
but only for a few minutes.
This is not a very good picture, but the mushroom should
fill up with water. When they do, dump it into the pan.
Fill the mushrooms with the stuffing.
Cover the pan for a few minutes, until the stuffing
becomes warm to the touch.
Chop up some of the green onion. Start at the nice part
of the green end.
Sprinkle the tops with green onion pieces.


Thanks for joining me!

Come back later today when we
make our
Blue Cheese Caesar Salad!

See you then!