Spinach Stuffed Mushrooms Recipe

Here a tasty recipe that is a twist to the usual stuffed mushrooms that you see or make.


What You Will Need:


–   1 cup hot water

–   1 pkg Stove Top Stuffing Mix for Chicken

–   roughly 30 fresh mushrooms

–   1 Tbsp butter margarine

–   1 minced clove garlic

–   1 pkg frozen chopped spinach, thawed and well-drained

–   3/4 cup grated Mozzarella

–   3/4 cup Parmesan Grated Cheese


What You Will Need to do:


1.   Preheat your oven to 400°F.


2.   Add the hot water to the stuffing and stir until it is all moist.


3.   Remove stems from the mushrooms.  Then chop the stems up and place in a saucepan with butter.  Add the garlic to the pan and cook until tender.


4.   Add the spinach, cheeses and stuffing to the saucepan and mix together.


5.   Spoon the mixture into the mushroom caps.  Place stuffed mushrooms in a pan and bake for 20 minutes.




Cheese and Bacon Stuffed Mushrooms Recipe


This is unique and tasty treat to the usual stuffed mushrooms:


What You Will Need:

–   12 large mushrooms

–   1/2 a package of cream cheese

–   1 minced clove of garlic

–   1/2 cup of shredded cheddar cheese

–   4 cooked slices of bacon, crumbled up

–   1 Tbsp of chopped parsley


What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Remove and discard the stems of the mushrooms.

3.   Mix all of the ingredients in a bowl and then spoon into the mushrooms caps.

4.   Place the mushrooms in a baking dish and bake for 18 minutes or until the mushrooms are heated thoroughly.


Hoisin Garlic Mushrooms Slow Cooker Recipe

Are you hosting or attending a New Year’s event and want to serve something out of the ordinary?  Try this sweet and salty mushroom appetizer:


What You Will need:

–   ½ cup of hoisin sauce

–   ¼ cup of water

–   2 Tbsp of minced garlic

–   ½ tsp of red pepper

–   3 cups of trimmed, whole fresh mushrooms


What You Will Need to do:

1.   In your slow cooker, mix the hoisin sauce, water, garlic and red peppers together.

2.   Add the mushrooms to the slow cooker and stir until the mushrooms are coated.

3.   Cook on LOW for 5-6 hours or on HIGH for 2-3 hours.


These are best served warm, like cocktail meatballs.



Champagne Sauce with Scallops Recipe


Are you entertaining for New Year Eve?  This is a perfect dish to serve for any event like this:

What You Will Need:

–   ¼ cup of sour cream

–   ½ cup of champagne

–   1 ½ Tbsp of olive oil

–   1 ½ lbs of scallops

–   1 cup of sliced mushrooms

–   1 ½ Tbsp of chopped shallots

–   1 Tbsp of Dijon mustard

–   ¼ tsp of tarragon

–   ¼ tsp of salt


What You Will Need to do:

1.   In a pan, heat the oil.  Once the oil is heated, add the scallops and cook for about 3 minutes on each side.

2.   Next, add the mushrooms to the pan and sauté for about 3 minutes.

3.   Add the champagne, tarragon, mustard and salt and mix everything together and let cook for a few minutes.

4.   Remove from the heat and stir in sour cream.  Once everything is mixed well, this dish will be ready to serve.



Brie and Mushroom Soup Recipe


Two of my favorite ingredients wrapped up in one dish!  I’m a HUGE fan of brie and combined with mushrooms in a soup, perfect!


What You Will Need:

–   3 cups of sliced mushrooms

–   ½ cup of a chopped onion

–   1 Tbsp of chicken broth mix

–   1½ cups of chicken broth

–   3 cups of milk

–   ¼ cup of butter

–   ¼ cup of flour

–   6oz of thinly sliced brie cheese

–   ¼  tsp of poultry seasoning

–   ¼ tsp of pepper


What You Will Need to do:

1.   In a pot, combine the chicken broth, chicken broth mix, mushrooms and onions together and bring to a boil.  Then reduce the heat and let simmer for 10 minutes.

2.   In a separate pot, melt the butter.  Then slowly add the flour and poultry seasoning.

3.   Next, slowly stir in the milk.  Continue to cook until the contents begin to thicken.

4.   Now add the mushroom mixture to the flour mixture.  Add the pepper and continue to stir until everything is mixed well.

5.   Finally, pour the soup into serving bowls, add the cheese equally to the bowls, let sit for a few minutes and then serve.


Creamy Mushroom and Barley Pilaf Recipe

 Roberto Caruso


I can’t think of words to describe how delicious this recipe is which I found at the Chatelaine website with some few personal changes to make things easier and more efficient:


What You Will Need:

–   1 Tbsp of olive oil

–   1 finely chopped shallot (I’ve made this recipe without and it still tastes great)

–   1 cup of pearl barley

–   2 Tbsp of sherry

–   2 cups of sliced shiitake mushrooms

–   3 cups of vegetable broth

–   1 ½ cups of beech mushrooms (I’ve made this recipe with all shiitake mushrooms and it turned out just as good)

–   ¼ cup of grated parmesan cheese

–   fresh thyme leaves for garnish


What You Will Need to do:

1.   In a heated saucepan, add the olive oil and then shallot.

2.   Cook until it starts to soften.  This will probably take about a minute. 

3.   Add barley and stir until glossy.  This will also take about a minute. 

4.   Now add the sherry and stir often until barley has absorbed all of the liquid.

5.   Next, add shiitakes and broth.

6.   Bring to a boil, then reduce heat to medium-low.  Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 minutes.

7.   Separate enokis and stir into pilaf.  Cook for 2 more minutes.  

8.   Stir in parmesan and season with pepper. Garnish with thyme and enjoy!


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