Garlic & Cheese Stuffed Mushrooms & Giveaway

Day 3 of Cookbook Week continues with my all time favorite appetizer, Garlic & Cheese Stuffed Mushrooms. Do you want to impress your guests the next time you invite them over for dinner? Then these stuffed mushrooms are the perfect solution! This recipe originated about 20 years ago after sampling them at a local restaurant one evening. They were oozing with garlicky, cheesy goodness and I couldn’t wait to replicate the recipe at home. After several failed attempts, I came up with these. 

The best part about this recipe is that they are extremely simple to prepare and can even be made the night before and refrigerated until you’re ready to bake them. Because there is only one ingredient in the filling, these make the perfect last minute appetizer and your guests will think you’ve been slaving all day in the kitchen to prepare them.
~Enjoy!

Garlic & Cheese Stuffed Mushrooms

Prep Time: 15 minutes   Cook Time: 25 minutes      Serves: 8

Ingredients

• 16 Extra Large White Mushrooms
• 1 8-oz. container Light Garlic Herb Cheese Spread, like Alouette®
• 1 c. All-Purpose Flour
• Egg Wash (3 eggs with 1/4 c. milk)
• 1/2 c. Italian Seasoned Breadcrumbs
• 1/2 c. Panko Breadcrumbs
• Cooking Spray

Directions

1. Remove the stems from the mushrooms and discard. Gently wipe off the mushrooms using a damp cloth. 
2. Fill each mushroom cap with the cheese until it is level with the top of the mushroom.
3. In three separate bowls, prepare your flour, egg wash, and breadcrumbs.
4. Coat each stuffed mushroom first in the flour, next in the egg wash, and then in the breadcrumbs.
5. Place on a baking sheet and spray the tops of the mushrooms with the cooking spray.
6. Bake at 350°F for approximately 20-25 minutes or until cheese starts to bubble and the breadcrumbs are lightly browned.

Enter for your chance to win a copy of Carrie's Experimental Kitchen cookbook using the Rafflecopter link below. Five (5) lucky winners will be selected and notified on Monday, November 25, 2013. Please read all terms and conditions as this contest is only valid in the Continental U.S. 

Good Luck!  

a Rafflecopter giveaway

Top 10 Mushroom Recipes

September is National Mushroom Month and since I just LOVE adding mushrooms to just about everything, I'm going to share with you the Top 10 Mushroom Recipes on the blog today. Now, I did leave some of the favorites off of the list since they did show up in the Top 10 Zucchini Recipes post, but these were all close in viewership. I hope you all like these Top 10 lists. I think it's a great way to introduce old recipes to new readers. Enjoy!

#10. Gorgonzola & Sun Dried Tomato Portobello Mushrooms

#9. Mushrooms Vittoria

#8. Braised Chicken with Cremini Mushrooms in a Frangelico Cream Sauce

#7. Garlic & Herb Cheese Stuffed Mushrooms

#6. Champagne Chicken with Baby Portobello Mushrooms

#5. Creamy Rigatoni with Portobello Mushrooms and Spinach

#4. Dijon Mushroom Pan Seared Pork

#3. Mushroom Barley Soup

If you love mushrooms, then you don't want to miss this post as I also 

explain different mushroom varieties and how they're commonly used! 

#2. Sausage Stuffed Mushrooms

And the #1 Favorite Mushroom Recipe was

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

Tell me which recipe you can't wait 

to try in the comments below! 

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps

I know. It's a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these Portobello mushroom caps! I'm usually so busy running around during the day I don't have much time to eat lunch. I'm a "grab and go" type of person. However, this also tends to get me in trouble if I haven't had time to plan ahead. So one or two days a week, I'll make something that I can reheat for lunch for when those hunger pangs come calling.

While shopping, I had purchased some mushroom caps and knew I wanted to make something with those, but wasn't quite sure what until I went rummaging through the pantry and refrigerator to see what I could find. I came up with this mixture and let me tell you, not only was one mushroom cap filling, the texture and flavor were fantastic. These made a perfect light lunch, but would also make a fabulous appetizer for family and friends.

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps
Prep Time:  15 minutes             Yield: 4
Cook Time: 15 minutes             Serving: 1 mushroom cap
Total Time: 30 minutes

Ingredients

• 4 Portobello Mushroom Caps
• 1 c. Water
• 1/2 c. Quinoa
• 1/4 c. Pecans, chopped
• 1/2 c. Mariani Wild Blueberries
• 2 oz. Crumbled Goat Cheese
• 1 tbsp. Fresh Parsley, chopped

Directions

1. Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and  rinse with cold water. 
2. Preheat oven to 350 degrees. 
3. Next, add the quinoa to a bowl and mix in the pecans, blueberries, cheese and parsley. Mix well. 
4. Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes. 

Enjoy! 

Nutrition Facts

Calories 267, Carbs 35.1g, Fat 10g, Protein 9g, Fiber 3.2g, Sugar 15.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Blueberry, Pecan & Goat Cheese Stuffed Portobello Mushroom Caps Shopping List

Herb Creamed Spinach (Family Favorites)

The next recipe I wanted to revisit from the cookbook for my Family Favorites theme was this Herb Creamed Spinach. My kids LOVE creamed spinach; however, my husband can't eat the store bought variety that comes in the frozen section. His tongue starts to swell so I think there must be something in there that he is allergic to. 

I actually prefer this variation better as it has that extra garlicky flavor. This vegetable goes perfectly with just about any main entree you're serving or you can mix it in with your favorite pasta too.  Your family (or guests) will think you were slaving in the kitchen for hours, but don't tell them how easy it really was and maybe they'll offer to do the dishes! :)

Herb Creamed Spinach

Prep Time:  10 minutes                        Yield: 4

Cook Time:   7 minutes                         Serving: 3oz.

Total Time:  17 minutes

Ingredients

• 1-10-oz. pkg. Frozen Chopped Spinach
• 6 Large White Mushrooms, sliced into 1/4” slices
• 2 tsp. Canola Oil
• 3 tbsp. Alouette® Light Garlic and Herb Cheese Spread
• 1/4 c. Dry White Wine
• 1 tsp. Garlic Powder
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Defrost spinach and drain excess liquid.
2. In a large nonstick sauté pan, heat the oil and add the mushrooms. Sauté until they soften; then add the remaining ingredients.
3. Mix well and simmer over low heat until most of the liquid has been absorbed. 

Nutrition Facts

Calories 90 , Carbs 5.8g, Fat 4g, Protein 4.6g, Fiber 3g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

You can find this recipe for Herb Creamed Spinach, along with 180 other recipes in my cookbook available at many online retailers like Amazon, BN.com and IndieBound. 

Signed copies or a hardcover versions available, email carrieexpktchn (at) optonline (dot) net for more information.  

 Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspired Family Meals

Purchase cookbook for that special person in your life!

• Father's Day
• Your favorite Graduate (they will have to learn to cook for themselves eventually!)
• Birthday's
• Anniversaries
• Wedding or Bridal Shower
• Or anyone just looking for some new inspiration in the kitchen! 

Speaking of family favorites....
I'm a Great Aunt! Congratulations to my nephew, Greg and his wife, Jess on their first born. Brayden James was born Tuesday, May 14th, 2013 at 4:02pm, weighed 4lbs. 14oz. and 19" long. <3

Marilyn's Crock Pot Meatloaf

Looking for a new meatloaf recipe you can make and let your crock pot do the cooking? Then this one is it! While speaking with a long time family friend recently, she told me about this meatloaf recipe that she got from her Italian mother in-law over 45 years ago. 

I had just purchased some ground beef and wanted to give it a try, but the night I planned on making it we had some change in plans and I wouldn't be home long enough to cook it on top of the stove. She didn't give me any measurements other than what ingredients were in it so I just had to eyeball it until it looked right to me. I mixed all of the ingredients and put it in my crock pot instead and I have to say it was delicious and moist and everyone loved it. I served mine with egg noodles, fresh green beans and a salad. Thanks for a great recipe Marilyn! <3

Marilyn's Crock Pot Meatloaf
1 lb. Ground Beef (I used 85% lean)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Oregano
1 Egg
1/2 c. Italian Breadcrumbs
1 tbsp. Extra Virgin Olive Oil
10oz. Mushrooms, washed and sliced
6oz. Hunt's Tomato Paste
12oz. Water
1 tbsp. Kitchen Bouquet



Directions:
1. Heat oil in a nonstick saute pan, then add in the mushrooms. Cook until they start to soften. 
2. While the mushrooms are cooking, add the beef, garlic powder, onion powder, oregano, egg, and breadcrumbs to a bowl. Mix well then form into a rectangle shape. 
3. Place the meatloaf into your crock pot; then place the cooked mushrooms on top. 
4. In a separate bowl, mix together the tomato paste, water and kitchen bouquet; then add it to the crock pot. 
5. Cook on low 4-6 hours or warm 6-8 hours. If you'd like to cook this on top of the stove, place in a covered Dutch oven and cook over a very low heat for 1-1 1/2 hours. Makes 8 slices. 

*Nutritional Information per Slice: Calories 196, Carbs 10.2g, Fat 11.3g, Protein 14g, Fiber 1.9g, Sugar 3.9g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Shared on Weekend Potluck 4/5/13

Creamy Rigatoni with Portobello Mushrooms and Spinach

Are you looking for a quick and easy weeknight meal? Whether it's for Meatless Monday, Friday during Lent or any night in between, this meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is perfect! 

Cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach and Portobello mushrooms and your family will love it. I served mine with a tossed salad and it even reheated beautifully when I had to take this one on-the-go for Rachael's dinner. If you like your food a little on the spicier side, add more crushed red pepper. 

Creamy Rigatoni with Portobello Mushrooms & Spinach
1 lb. Rigatoni Pasta
1 tbsp. Extra Virgin Olive Oil
1 Portobello Mushroom Cap, diced
2 Garlic Cloves, chopped
1/2 c. Frozen Chopped Spinach, defrosted
4 oz. Light Cream Cheese
1/2 c. Pasta Water
1/2 c. Pecorino Romano Cheese, shredded
1 tsp. Crushed Red Pepper
Kosher Salt, to taste

Directions:
1. Cook pasta according to package directions; drain all water except for 1/2 cup. 
2. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic. 
3. Saute until the mushrooms start to soften; then add in the spinach, cream cheese, pasta water, Pecorino Romano cheese, and red pepper. 
4. Add in the cooked pasta and mix until well blended. Serves 6. 

*Nutritional Information per Serving: Calories 382, Carbs 53.5g, Fat 12.4g, Protein 16.3g, Fiber 3.2g, Sugar 3.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

On another note, Happy Anniversary to my hubby of 18 years!  I love you and the life we've made together and would do it all over again and again. It hasn't always been easy, but I wouldn't change a thing. xo  

Mushrooms Vittoria

I can't believe I've had this recipe floating around for 17 years and never made it. See, that just shows you how much I generally don't look at the recipes I rip out and put in my recipe box very often! And what a shame that  turned out to be because these were so simple, yet elegant and added a wonderful accompaniment to my grilled london broil.  They even have a nice name attached to them...Mushrooms Vittoria...sounds so formal doesn't it? Like I said, we topped these on top of beef, but they would also go beautifully with grilled chicken or pork or make a wonderful side dish all on their own.

 Mushrooms Vittoria
Adapted from Bon Appetit  Taste of the World, 1996
10oz. White Button Mushrooms
3 Cloves Garlic, sliced
1 tbsp. Butter
1 tbsp. Extra Virgin Lemon Olive Oil
1/4 c. White Wine (I used a Chardonnay)
1/4 c. Low Sodium Beef Broth
1 tbsp. Parsley
Kosher Salt, to taste
Fresh Ground Pepper, to taste



Directions:
1. Wipe off the mushrooms to remove the dirt, then quarter them. 
2. Heat a large saute pan over medium heat; then add butter and oil. 
3. Allow butter to melt, then add in the mushrooms and garlic. Saute until the mushrooms have started to soften and the garlic has released it's flavor. 
4. Remove the garlic, discard; then add in the wine, beef broth, parsley, salt and pepper. Simmer until the liquid has almost evaporated. 
5. Serve alone as a side dish (serves 2) or on top of beef, chicken or pork (serves 4). 

*Nutritional Information(2 Servings): Calories 164, Carbs 5.1g, Fat 13.2g, Protein 4.9g, Fiber 1.6g

*Nutritional Information(4 Servings): Calories 82, Carbs 26g, Fat 6.6g, Protein 2.5g, Fiber .8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy! 

If you don't have lemon olive oil, use regular extra virgin olive oil and add 1 tbsp. fresh squeezed lemon juice instead. I liked the flavor the added lemon gave this dish. 

Dijon Mushroom Pan Seared Pork

I hope you all had a wonderful weekend. We had a busy one with not one, but two separate cheering competitions. If you've never been or even heard of one, it means that there are HUNDREDS of screaming, perky children running around/cheering/tumbling while EXTREMELY loud music plays by the DJ. All the while sitting extremely close to even more people in a closed gym space for sometimes up to 7 hours at a time. Gab cheers for the town recreation program and Rachael is one of her coaches. It's Gab's first year competing and if she didn't have the "cheering bug" before, she definitely does now that they took 1st place and Best Overall, which means they had the highest score of all competing teams. Needless to say, both girls were ecstatic and to round out the weekend,  Rachael's team took 2nd in their competition. I wasn't a cheerleader myself when I was in school, but I had several friends who were and can't believe how much the sport has changed over the years. 

And now for today's recipe...

If you're looking for a meal that is easy to prepare, yet looks like you've been slaving in the kitchen for hours, then this is it! By pan searing the pork first, you are caramelizing the outer layer of the meat and sealing in the natural juices. Finish it with a few ingredients you already have in your pantry and dinner is served. 

Dijon Mushroom Pan Seared Pork
4-4oz. Boneless Center Cut Pork Chops
1-10oz. Package Mushrooms (I used white button), sliced
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter
2 tbsp. Dijon Mustard (I used Grey Poupon)
2 c. Low-Sodium Chicken Broth
1 tbsp. All-Purpose Flour

Directions:
1. Heat the oil and butter in a large saute pan or Dutch oven. 
2. Trim any fat from your meat, then add to the hot pan. 
3. Allow the meat to brown on each side until it has cooked through. (Depending on the thickness of the cut, it could be anywhere from 5-10 minutes per side). 
4. Remove the pork from the pan, cover and set aside. 
5. Add your mushrooms to the pan and allow to soften, then add in the flour and mix well. 
6. Next, add in the mustard and chicken broth; mix well and bring to a boil. 
7. Add meat back into pan, reduce heat and simmer for 15-20 minutes. Serves 4. 

*Nutritional Information per Serving: Calories 221, Carbs 2.9g, Fat 10.6g, Protein 27.3g, Fiber .7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Garlicky Stuffed Mushrooms

As promised, I'm saving Friday's for savory recipes for the next couple of weeks while we're on our Holiday Baking theme. And since it's the season for holiday parties, I wanted to share an easy appetizer. 

I hadn't made stuffed mushrooms in a while so I decided to make them as an appetizer for Thanksgiving. I was going to make a version I had made already, but realized that I hadn't made a basic stuffed mushroom with breading yet. I mean, I've made them over the years, but I never posted it here on the blog. I know. I know. Never make a new recipe for a holiday. But, in actuality, I made these the day before and took a picture when no one was home so it's all good. :) 

These are so easy to make and I like that you're utilizing all parts of the mushroom. If you don't have Ritz crackers, you can use breadcrumbs, but I like the extra buttery-ness that they give to this recipe. As for the garlic, well that part was kind of an accident, a good one at that. My cloves were pretty large so it really took on the garlicky flavor. If you don't like garlic, you can omit it and they'll taste just as great. 

Garlicky Stuffed Mushrooms

2-10oz. Packages White Button Mushrooms

1 Scallion, chopped

2 Cloves Garlic, minced
1 tbsp. Extra Virgin Olive Oil

42 Ritz Crackers

2 Sprigs Thyme, removed from stem

2 tbsp. Butter, melted

Cooking Spray

Directions:
1. Preheat oven to 350 degrees.
2. Rinse mushrooms to remove any dirt, then destem the mushrooms by holding the base and tilting the stem from left to right until it snaps out. 
3. Chop the stems using a knife or put them in a food processor. 
4. Heat the oil in a saute pan and add in the chopped mushroom stems, scallions, garlic and thyme. Saute until the mushrooms soften. 
5. Next, crush the Ritz crackers either by using a food processor, blender or putting them in a bag and using the back of a glass; then add the crackers and melted butter to the mushroom mixture and mix well.
6. Stuff the mushroom caps, line them on a baking sheet, spray the tops with cooking spray and bake for 25-30 minutes until the mushrooms are lightly brown. Makes approx. 28 pieces.

Enjoy!

Note: I breaded, covered and refrigerated them the day before. Then, when ready to serve the next day, I removed them from the refrigerator 30 minutes prior to baking so that they would come to room temperature.

Ritz Crackers has come out with handy packaging called Fresh Stacks. I love this new packaging as they are less likely to get stale. They're packaged in 8 packages of 14 crackers. For this recipe, I used 3 packages of 14 crackers. 








*Ritz Crackers did not compensate me in any way for this post. It is based on my own personal opinion.