MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
MUSHROOM BUDIN
Active time: 3 hr Start to finish: 4 hr
Yield Makes 6 (main course) servings
Number Of Ingredients 14
Steps:
- Cook onion, garlic, chile, epazote, and cilantro in 2 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat, stirring, 2 minutes. Stir in mushrooms and salt and cook, covered, 10 minutes. Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
- Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat. Lightly toast tortillas 30 seconds on each side. Wrap tortillas, stacking them, in a kitchen towel as toasted. Cut tortillas in half and return them to towel.
- Preheat oven to 375°Fand lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
- Toss cheeses together in a bowl.
- Spread 1/3 cup chile colorado evenly in bottom of baking dish.
- Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary). Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese. Dab 2 tablespoons sour cream over cheese. Repeat layering 3 more times.
- Top with remaining 4 tortilla halves and remaining sauce. Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect. Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
- Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over budìn.
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
CHICKEN BOUDINE PAULA DEEN
This is a lovely casserole that I first saw on Paula Deen's show. It has become of favorite of my family.
Provided by bmcnichol
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, toss together the noodles, soup, broth, and sherry.
- Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
- Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
- Bake for 30 minutes, or until bubbly.
- Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.
Nutrition Facts : Calories 465.9, Fat 28.1, SaturatedFat 11.8, Cholesterol 108.6, Sodium 960.2, Carbohydrate 18.4, Fiber 1.6, Sugar 2.2, Protein 33.6
CAJUN BOUDIN
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
Provided by Christy Lane
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h30m
Yield 18
Number Of Ingredients 17
Steps:
- Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
- Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
- While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g
More about "mushroom budin recipes"
FRENCH RECIPES FOR THE FêTES: BOUDIN BLANC WITH …
From bonjourparis.com
Author Allison ZinderEstimated Reading Time 5 mins
21 BEST MUSHROOM RECIPES AND IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SHUMAI STUFFED MUSHROOMS RECIPE | AARTI SEQUEIRA | FOOD NETWORK
From foodnetwork.com
Author Aarti SequeiraSteps 7Difficulty Intermediate
HAVE A BAGUETTE AND SOME MUSHROOMS ON HAND? TRY THIS …
From salon.com
SMOKED MUSHROOM BOUDIN - THE LOCAL PALATE
From thelocalpalate.com
BURGUNDY MUSHROOMS - THE PIONEER WOMAN
From thepioneerwoman.com
OCTOBER 16 TO 20, 2023: WHAT TO COOK THIS WEEK - MSN
From msn.com
CREAM OF MUSHROOM SOUP - ONCE UPON A CHEF
From onceuponachef.com
MUSHROOM RICE | RECIPETIN EATS
From recipetineats.com
25 BEST MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
40 IRRESISTIBLE MUSHROOM RECIPES! | FEASTING AT HOME
From feastingathome.com
BOUDIN - HOW TO MAKE LOUISIANA BOUDIN SAUSAGE
From honest-food.net
RECIPE: 15-MINUTE BUTTERED BALSAMIC MUSHROOMS | THE …
From thekitchn.com
RECIPE: MAGNOLIA ROOM CAFETERIA MUSHROOM CHICKEN - MSN
From msn.com
FALL RECIPES: MINESTRONE SOUP, BUTTERNUT SQUASH PASTA AND …
From denverpost.com
40 BEST MUSHROOM RECIPES - DELICIOUS MUSHROOM IDEAS FOR …
From goodhousekeeping.com
50 SAVORY, SATISFYING MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
40 MUSHROOM RECIPES TO PUT ON REPEAT - FOOD & WINE
From foodandwine.com
MUSHROOM BUDíN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY BUTTON MUSHROOM RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
5 DELICIOUS MUSHROOM RECIPES TO PUT ON YOUR TABLE AND IN YOUR …
From msn.com
20 BEST MUSHROOM RECIPES | THE MODERN PROPER
From themodernproper.com
37 MUSHROOM RECIPES SO GOOD, THEY'RE MAGIC | BON APPéTIT
From bonappetit.com
NIGEL SLATER’S RECIPE FOR MUSHROOMS WITH CHICKPEAS AND TAHINI
From theguardian.com
CREAMY MUSHROOM LASAGNA RECIPE | EPICURIOUS
From epicurious.com
29 MUSHROOM RECIPES FOR BREAKFAST, LUNCH, AND DINNER - SERIOUS EATS
From seriouseats.com
10 EASY INDIAN MUSHROOM RECIPES TO MAKE FOR DINNER
From insanelygoodrecipes.com
You'll also love