Mushroom Ceviche / #FarmersMarketWeek

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I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!

Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado

Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.

Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.

Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!

Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n' Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D's Books and Cooks
• Farmer's Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor's Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

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Mushroom Ceviche

Yield: 10-12

Author: The Freshman Cook

Ingredients:

• 1/2 pound White Whole Mushrooms
• 1 tablespoon Butter
• 1 pound cooked Shrimp
• 1 diced Celery Stalk
• 1/2 cup Red Onion
• 1 Jalapeno Pepper
• 2 Roma Tomatoes
• 3 fresh lemons
• 4 limes
• Hot Sauce
• 1/2 Avocado

Instructions:

1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
6. Serve with pita chips or your favorite!

https://www.thefreshmancook.com/2020/07/mushroom-ceviche-farmersmarketweek.html

ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes

appetizers, starter, seafood

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

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Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

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If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!

Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.

Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.

Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.

While the mushrooms are cooking, chop the onions, and.....

the corned beef.

Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.

Flip the mushrooms over and add onions to each of the mushrooms.

Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.

Pile on a medium amount of the sauerkraut.

Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.

 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:

• Bacon and Mushroom Carbonara by Big Bears Wife
• Burgundy Mushrooms by Cheese Curd In Paradise
• Candy Cap Cookies by Culinary Adventures with Camilla
• Hungarian Mushroom Soup by A Day in the Life on the Farm
• Reuben Stuffed Mushroom Appetizers by The Freshman Cook
• Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy

Reuben Stuffed Mushroom Appetizers

Yield: 4

Author: The Freshman Cook

ingredients:

• 1/4 cup Butter
• 4 large Button Mushrooms
• 4 teaspoons chopped yellow Onions
• Yellow Mustard
• 1/4 pound deli Corned Beef
• 1/4 cup Sauerkraut
• 1-2 pieces Swiss Cheese
• 1/4 cup Mayonnaise
• 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

1. Wash and dry 4 large Button Mushrooms.
2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
4. While the mushrooms are cooking, chop the onions, and the corned beef.
5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
6. Flip the mushrooms over and add onions to each of the mushrooms.
7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
8. Pile on a medium amount of the sauerkraut.
9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!

https://www.thefreshmancook.com/2019/09/reuben-stuffed-mushroom-appetizers.html

appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese

appetizers, party food, fall food, fun food, foodtball food, Oktoberfest

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Rice and Seafood Stuffed Mushrooms / #Taste Creations

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These Rice and Seafood Stuffed Mushrooms are an easy and tasty appetizer that you need at your next football party or get together! It's easy to make a lot at one time, making them a definite for large gatherings. Just cook them in a larger skillet than I used here, and when putting them under the broiler, use a baking sheet. You can really make these your own by exchanging the seafood for chicken, and switching out the 4 cheese for another favorite! No matter how you make them, I know you and your guests will love them!
I made this recipe as part of the #Taste Creations group. Today we are sharing recipes we made with rice. Find all the recipes at the end of this post.

Rice and Seafood Stuffed Mushrooms
(printable recipe at end of page)

6 pieces of Shrimp
1 teaspoon Concentrated Shrimp and Crab Boil
2-3 ounces of Crab Legs, already cooked
4 ounces Cream Cheese~softened
1-2 ounces Onion~chopped
2 ounces cooked Rice
2 ounces Butter
Shredded 4-Cheese

Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.

Remove crab from shell. Chop into small pieces.

Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.

Pull off the stems and wash and dry mushrooms. If you are making ahead of time for a party or get together, stop here. Refrigerate the filling and start cooking the mushrooms right before the party!

Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.

Once the mushrooms are browned, add the mix to the inside of the mushrooms. 

Cover with a lid to let the mushrooms and stuffing cook. 

Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.

Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes.

 Enjoy your Rice and Seafood Mushrooms! 
Thanks so much for joining me today!

Don't they look wonderful and tasty! Stop by and visit the bloggers who made these delicious recipes. 

Cauli Rice Pudding ~ Our Good Life
Instant Pot Indian Spinach Rice Recipe~Tikkido
Italian Sausage and Vegetable Rice Casserole~ An Italian in My Kitchen

Click on the link below to find lots of other rice recipes!


An InLinkz Link-up

Author: The Freshman Cook

Rice and Seafood Stuffed Mushrooms

INGREDIENTS:

• 6 pieces of Shrimp
• 1 teaspoon Concentrated Shrimp and Crab Boil
• 2-3 ounces of Crab Legs, already cooked
• 4 ounces Cream Cheese~softened
• 1-2 ounces Onion~chopped
• 2 ounces cooked Rice
• 2 ounces Butter
• Shredded 4-Cheese

INSTRUCTIONS:

1. Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
2. Remove crab from shell. Chop into small pieces.
3. Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
4. Pull off the stems and wash and dry mushrooms.
5. Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
6. Once the mushrooms are browned, add the mix to the inside of the mushrooms.
7. Cover with a lid to let the mushrooms and stuffing cook.
8. Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
9. Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes. Enjoy!

http://www.thefreshmancook.com/2017/09/rice-and-seafood-stuffed-mushrooms.html

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Portobello Stack/#SundaySupper

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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!

Portobello Stack

Crusted Seafood Mushroom Caps/#Foodie Extravaganza

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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

Creamy Stuffed Mushrooms

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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.

Enjoy!

Thanks for joining me!

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

See you then!