Stuffed Mushroom Stuffed Potatoes

Recipe and photo courtesy of Wanda from Bakersbeans.

Prep Time: 20 mins. | Cook Time: 55 mins.

Ingredients

6 small potato nuggets (not baby potatoes)
12 white BC mushrooms (small)
8oz cream cheese, softened
4 tbsp blue cheese, crumbled
3 tbsp pecans, toasted and chopped small
1 tbsp green onion, finely chopped
½ tsp basil, dried
salt and pepper to taste
sprinkle of fresh parsley, chopped

Method

1. Place potatoes in a steamer and steam 40-45 minutes or until soft. Set aside and let cool. Once cooled slice in half and carefully scoop out the insides of the potato leaving the outsides walls sturdy and intact. Set aside potato pulp.
2. Preheat oven to 350F.
3. Remove stems from mushrooms and reserve for another use. Set aside caps.
4. In a bowl beat together cream cheese, blue cheese, pecans, green onion, basil, a pinch of salt and pepper and 2 tbsp potato pulp, until blended.
5. Stuff mushroom caps with cheese mixture, mounding slightly. Fit stuffed mushrooms carefully inside cooled potato halves. I even placed a small dab of the cream cheese filling on the inside bottom of the potato half to help the mushroom stick and stay in place. Place stuffed potatoes on a parchment lined baking pan and sprinkle with salt and pepper.
6. Bake in oven for 10 minutes or until cheese bubbles & browns a little. Sprinkle with parsley and even some cooked crumbled bacon. Serve immediately.
7. Do not freeze.

Shiitake Mushroom and Steak Flatbread on Shiitake Crust

Shiitakes are meaty and plump when cooked and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

Recipe courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 15 mins. | Cook Time: 15 mins.

Ingredients

2 oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200 g fresh shiitake mushrooms, sliced and woody, stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200 g Gruyere cheese, grated fine
3 oz fresh baby spinach, roughly chopped
1 tbsp butter

Method

1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
2. In a large bowl mix flour, salt and pulverized mushrooms.
3. Cut in shortening until a fine crumb like texture forms.
4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
14. Allow to cool for 5 minutes before slicing.

Sausage and Asiago Stuffed Mushrooms with Balsamic Glaze

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 20 mins. | Cook Time: 1 hr. 15 mins.

Ingredients

20 large mushrooms, cleaned with stem removed and saved for later use
2 links Italian sausage
1 tsp dried rosemary OR 2 tsp fresh, finely chopped
1 tsp dried fennel seed
1 onion, diced small
2 cloves garlic, minced
4 oz (120grams) cream cheese
3 oz (90grams) Asiago cheese, grated
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper

Method

1. In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min.  Stir once or twice.  Remove from oven.2. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon.  You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened.  (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.)3. Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping).  Stir well to combine.   Take a teaspoon and fill each mushroom cap.  Sprinkle with  remaining Asiago.  Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

Recipe adapted from Food 52.

Rosemary, Brie and Hazelnut Stuffed Mushrooms

Recipe courtesy of Kath from Kath Eats Real Food.

Prep Time: 5 mins. | Cook Time: 12 mins.

Ingredients

12 cremini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 oz triple cream brie cheese
1/4 cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 spring fresh rosemary, chopped
1/4 tsp kosher salt

Method

1. Preheat oven to 350*.
2. Remove stem from mushrooms by cutting around and twisting off.
3. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
4. Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
5. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).
6. Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
7. Top with 1-2 half-inch, thin slices of brie.
8. Top with cranberries.
9. Mix rosemary and salt evenly and sprinkle over mushrooms.
10. Return to oven for additional 5 minutes baking, depending on mushroom size.
11. You may wish to rest on paper towel for a moment to absorb moisture.

Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam

A savoury onion jam is slow-cooked and spread onto the bottom of the pastry. Top with the balsamic-roasted mushrooms and goat cheese enhanced with herbs and lemon.

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 5 mins. | Cook Time: 25 mins.

Ingredients

2 tbsp olive oil
2 onions diced
good pinch of salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 portabella mushrooms, stem removed, thickly sliced
8 cremini mushrooms, thickly sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
coarse salt and pepper
a few sprigs of fresh thyme, or 1 tsp dried
140 grams (about 1/2 cup) goat cheese,
softened at room temp
zest of 1 lemon
2 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp salt
1 sheet frozen puff pastry, thawed( I used the kind already pre-rolled. If not, roll yours out to about 8 inches by 11)
fresh pea shoots, for garnish

Method

1. To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often.
2. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry.  Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.

3. Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
4. Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border – this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
5. Spread the onion jam  evenly in the middle. Top with roasted mushrooms and goat cheese. Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.