Stuffed Mushrooms

 

This year has been tough, so I’ve been allowing myself small luxuries to help make things a little better. These luxuries have included taking long and luxurious baths, having a nice glass of wine while watching the sunset, and making gourmet dinners. One dish that my husband and I love, but don’t get to indulge in often, is stuffed mushrooms. I thought that I could share some of my favorite recipes here with you today.

Now there are some things to be aware of when you’re stuffing shrooms. There are a few different types of mushrooms you can choose from. The most commonly stuffed ones tend to be button, crimini, or portabella. These mushrooms are actually all the same species, just grown in different conditions and sold at different ages. But they are tasty and the perfect shape for stuffing. Mushrooms absorb water, so when you’re cleaning them, don’t wash them off if you can help it. You can get specialty mushroom brushes, or you can do what I do and use a paper towel (or spare toothbrush for really dirty shrooms) to get all the dirt off those mushrooms.

As usual, all of the following recipes are vegetarian and gluten-free, though I have included some dairy alternatives where I can. You can also add meat products if you want, some of these recipes would taste amazing with sausage, chicken, or shrimp added.

And now, on to the recipes!

1. Bring On The Greens!

Mushrooms and leafy greens tend to go together so well, I couldn’t resist combining them here. This recipe makes a great appetizer for decadent or romantic dinners and goes great with red wine.

Spinach and Kale Stuffed Mushrooms

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

4 Green Onions, diced

2 small cloves Garlic, minced

2 cups Baby Spinach, roughly chopped

2 cups Kale, roughly chopped

1 cup Gluten-Free Breadcrumbs

Salt and Pepper to taste

¼ cup shredded Mozarella Cheese, or Plant-Based Mozzarella

Instructions:

Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

Heat remaining 2 tablespoons of butter or olive oil in a skillet. Chop green onions and combine with reserved chopped mushroom stems and garlic. Add to skillet along with the spinach and kale. Sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture and stir well. 

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Mozzarella cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

2. Some Like It Hot!

Mushrooms aren’t typically the type of food you think of when you think of hot spices. But you’d be amazed just how well they work, especially when you use homemade polenta to tie the flavors together. This recipe makes for a great snack or an appetizer for a Southwest meal. It also pairs well with a refreshing margarita or an ice-cold beer.

Southwest Serrano-Stuffed Shrooms

1 ½ cup Boiling Water

½ cup Yellow Cornmeal

½ teaspoon Salt

¼ teaspoon Pepper

½ cup shredded Cheddar Cheese, or Plant-Based Cheddar

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

½ cup Red Onion, minced

1 small clove Garlic, minced

1-2 Serrano Peppers, seeded and finely chopped (or more if you really want some heat)

1 small handful of fresh Cilantro, chopped

Salt and Pepper to taste

Instructions:

 In a large heavy saucepan, bring water to a boil. Reduce heat to a gentle boil and slowly whisk in cornmeal. Stir in salt and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in ¼ cup of cheese (save the rest for later). 

 Spread into a greased 8-in. square baking dish. Cool slightly, cover, and refrigerate for at least 4 hours.

 Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Set aside to cool.

 Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

 Heat remaining 2 tablespoons of butter or olive oil in a skillet. Saute the mushroom stems, onion, peppers, and garlic until tender. Crumble up the grilled polenta and combine with the sauteed vegetables and cilantro.

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded cheddar cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

3. Nutty For Mushrooms!

Another odd combination that works really well is nuts and mushrooms. This recipe combines pecans and mushrooms into a delicious treat. It’s a taste of gourmet comfort food in your very own home. Try it as an appetizer for any occasion.

Pecan Stuffed Mushrooms

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

½ cup Yellow Onion, minced

2 small cloves Garlic, minced

¼ cup Gluten-Free Breadcrumbs

¼ cup Pecans, finely chopped

¼ cup fresh Parsley, chopped

½ teaspoon dried Sage

Salt and Pepper to taste

¼ cup shredded Parmesean Cheese, or Plant-Based Parmesean

Instructions:

Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

Heat remaining 2 tablespoons of butter or olive oil in a skillet. Sauté mushroom stems, onion, and garlic until tender. Add bread crumbs, pecans, parsley, sage, salt, and pepper to vegetable mixture. Stir well.

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Parmesan cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

 If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Fruit Butter

 

     I love carving pumpkins. It’s a family tradition, every October we each get a pumpkin and get to be creative with it. But what do you do with all the pumpkin guts when it’s all over? Cook it of course!

     I thought you might enjoy my recipe for Pumpkin Butter. It’s a crowd favorite every Fall, and can be frozen for use throughout the year. And since we’re on the topic, I figured I’d share a few other fruit butter recipes as well. After all, they’re a great way to sneak a little extra nutrition into your daily routine.


1. Pumpkin Butter is one of my favorite “jams” throughout the year. And I love to kick it up a bit by adding my secret ingredient, cardamom. I eat this on toast, waffles, crepes, and even ice cream. Try adding it to your favorite quick bread recipes to add a bit of moisture and flavor to them. This recipe is not suggested for canning, but freezing it works super well.

Pumpkin Butter

Ingredients

2 15 oz cans Pumpkin Puree (Or make your own)

1 cup Sugar

½ cup Apple Cider

½ teaspoon Ginger, ground

½ teaspoon Cinnamon, ground

¼ teaspoon Allspice, ground

¼ teaspoon Nutmeg, ground

*optional ¼ teaspoon Cardamom, ground

Instructions:
     Combine all the ingredients in a crock pot. Turn on LOW and cook for one hour. Stir and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space. Crock pots vary a bit, so your butter might take a little more or less time. Serve warm or cool. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



2. And here we have the most commonly found fruit butter, at least here in the South. Apple Butter is one of my go-to’s for spreading onto my toast, but it’s so good for so many things. Try on top of your favorite cheesecake (you can also drizzle some caramel with it), spoon a bit onto your Latkes (potato pancakes), even throw some into your baked sweet potatoes. This recipe is not suggested for canning, but freezing it works super well. 

Apple Butter

Ingredients

3 pounds Apples

½ cup Sugar

½ teaspoon Cinnamon, ground

¼ teaspoon Allspice, ground

¼ teaspoon Nutmeg, ground

Instructions:
     Peel, core and roughly chop the apples. Combine all ingredients in a slow cooker and stir well. Cook on LOW for 6-7 hours. Remove the lid, and stir until the apples fall apart. Continue cooking with the lid off for 30-60 minutes, until the apple butter thickens slightly. Crock pots vary a bit, so your butter might take a little more or less time. Serve warm or cool. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.
   


3. What’s better than a tropical vacation? Lounging on the beach, breathing in that ocean air? This fruit butter brings a little of that tropical feel right into your very own kitchen. Monkey Butter is made with Bananas, Pineapple, and Coconut, so it’s like having a taste of the tropics with every bite. Try it over ice cream, on some crepes, or just spread onto your toast in the morning. If you don’t like coconut, you can use ground cashews instead, or simply leave it out. Be careful though, this recipe is not one that you can easily can for long term storage. Try freezing it instead.

Monkey Butter

Ingredients

4 very ripe Bananas, thinly sliced

1 pound Pineapple, cored and crushed

1 cup Sugar

3 tablespoons Unsweetened Coconut, ground

3 tablespoons Lemon Juice

Instructions:
     Combine all of the ingredients in a large nonstick pan. Bring to a rolling boil, stirring often. Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



4. This may be the easiest of these recipes, and super tasty. Feel free to use whatever berries you have on hand, the berries I’ve suggested are just a good, standard mix. This recipe can be altered slightly for canning, but I like to keep it simple and just freeze it.

Honey Berry Butter

Ingredients

1 cup Strawberries

1 cup Blueberries

½ cup Blackberries

½ Cherries, pitted

3 teaspoons Chia Seeds, ground

½ cup Honey

2 teaspoons Lemon Juice

Instructions:
     In a food processor, purée the berries and chia seeds then transfer to a saucepan. Add the honey and the lemon juice and boil the mixture, stirring until it is thickened. Let the strawberry mixture cool to room temperature. Let the butter stand, covered, in a cool place for 1 hour to allow the flavor to develop. Store in an airtight container in the refrigerator. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



5. I love peaches and lavender, this recipe combines both! And they taste so amazing together. If you want to switch it up a bit, you can use any stone fruit in place of peaches (apricot, plumb, etc) or any aromatic herb (mint, basil, chamomile, etc). Some other great combinations may be Chamomile Plumb, Mango Mint, Mixed Stone Fruit with Ginger, or Cherry Basil. Play around with it, make some tasty combinations!

Lavender Peach Butter

Ingredients

4 lbs Peaches, peeled and pitted

1 cup Honey (or Agave Nectar)

1 cup Sugar

½ cup Apple Juice

2 tablespoons Lemon Juice

2 teaspoons food grade Lavender

Instructions:
     Place lavender buds in cheesecloth, and tie up the bundle. Bring peaches, lavender, and water to boil in a large stainless steel pot over medium high heat. Reduce heat and continue cooking until peaches are soft. Taste periodically to check strength of lavender flavor, and remove the cheesecloth bundle when you’re happy. Depending on how you feel about lavender, that may be anywhere from 5 to 15 minutes. Using an immersion blender, blend peaches until texture is uniform (or use a food processor). Measure out six cups of peach puree for the butter. (You can use the rest for jam or you can add it to a refreshing cocktail or lemonade) Combine puree, lemon juice, honey, and sugar. Stir until sugar is dissolved, then bring to a boil over medium high heat. Reduce the heat, and keep stirring! Be careful and keep a close eye on this so that it doesn’t burn. When your butter starts to thicken and sticks to the spoon, it’s ready to can. Process for 15 minutes, or according to jar size. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.




     As always, I hope you enjoy these recipes. Feel free to play around with the ingredients and let me know what you think below!



     If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!