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Baked in Maine Stuffed Mushrooms

I just had to share with you my favorite recipe for Baked Stuffed Mushrooms. A classic dish that I jazzed-up just a bit with some of my own personal taste preferences. Lot’s of deliciousness here, including your choice of seafood or sausage, white wine, extra melted cheese and lemon. 

The PERFECT party food.

An awesome and impressive appetizer recipe that is sure to be your new favorite too…

 

 

Let me know what you think!

 

Bon Appétit!



 

Ingredients:

  • 12-18 (16 oz.) button or Portobella mushrooms, wiped clean, stems removed.
  • 1 cup bread crumbs or Pepperidge Farm stuffing mix
  • 1/2 cup cooked sausage crumbled, chopped clams or crab meat (your choice).
  • 2 tablespoons shallot or 1 tablespoon onion, minced.
  • 2 tablespoon fresh parsley, chopped.
  • 2 tablespoon celery minced.
  • 1 large garlic clove, minced.
  • 2 tablespoon olive oil
  • 2 tablespoons melted butter
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • salt & pepper
  • 2 tablespoons parmesan cheese
  • 1/2 cup shredded cheddar or pepper Jack cheese
  • lemon wedges

 

Instructions:

1. Preheat oven to 375°F. Grease a small baking dish

2. Finely chop the mushroom stems, shallot, onion, celery, garlic, and parsley. Heat 1 tablespoon butter and 1 tablespoon olive oil in a small pan over medium-high heat. Sauté the chopped mushroom stems and the shallots/onion, celery for 4-5 minutes, stirring often. Lastly, add the garlic, sausage, crab meat or chopped clams. Sprinkle with some salt & pepper. Turn off the heat and add half of the parsley, and breadcrumbs.

3. Add the wine and chicken stock, mixing until the stuffing mixture is moist. Add more stock if you need to.

4. Fill the mushroom caps with about a tablespoon of stuffing. Tip: Use your fingers to gently press the mixture into the mushrooms. Sprinkle grated cheddar or Jack cheese (melts nicely) on top of each mushroom. Drizzle a little olive oil and butter over and all around the mushrooms and bake for about 20-25 minutes, or until the cheese melts and turns golden brown. Allow to cool for 5 minutes or so before serving. Sprinkle with parmesan and parsley. Serve with lemon wedges.

Enjoy!

 

Happy Easter!

Now that everyone has their Easter eggs colored it time to concern ourselves with the important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham or lamb today??

Here are a few easy appetizers and other favorites that I have in mind for Easter dinner, or anytime…

 

 

Happy Easter!

 

 

 

 

A Simple Deviled Egg Recipe

 

 

Easy Spinach and Artichoke Dip (lite & healthy)

 

 

Perfect Popovers

 

 

French Onion Soup

 

 

Sweet Potato Casserole

 

 

Carrot Cupcakes

 

The Easter bunny’s house

French Onion Soup

I just made the most delicious French onion soup. It was very easy, so simple that I could be tempted to make a pot every week. There’s just everything to love about this scrumptious classic soup. I’m certain that it’s the divine combination of sweet caramelized onions, the rich aromatic broth, and the Swiss cheese. Oh, let’s talk about the cheese. Gruyère is the most delicious mild and smooth cheese, (a bit pricy, but well worth every penny!) Served-up all melted in the middle with crunchy bits around the bowl…

You’ll love this soup!

From Wikipedia; “Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18 century,[1]made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups (see History of Soup).”

Bon Appétit!


Ingredients:

  • 10 medium yellow onions (about 4 1/2 pounds), thinly sliced.
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • Coarse salt and ground pepper
  • 1 teaspoon dried thyme (optional)
  • 3 cloves of garlic, minced (optional)
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken or beef broth.
  • 3/4 cup dry red wine cognac or sherry

  • For Cheese Toast (croutons)

    • 4-6 slices toasted GF, multi-grain or French bread
    • 4-6 ounces thickly sliced Swiss cheese or Gruyère

    Directions

    1. In a large soup pot, toss together onions, oil, butter, sugar, thyme, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook on medium to low heat, uncovered; stirring every 30 minutes or so, until onions are golden brown and caramelized, 1 1/2 to 2 hours.
    2. Deglaze the pan with the booze, then stir in broth and 4-5 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, and simmer for about 30 minutes.
    3. To make the cheese toast: Heat broiler. Place sliced bread on a baking sheet; top with cheese. Broil until the cheese is bubbly and golden brown, 2 to 3 minutes. We sometimes skip this step and place the toasted cheese topped bread on top of the soup filled bowl and broil (see photos). Be sure to use oven-proof bowls.
    4. Or,  ladle into bowls; topping each with two slices of pre-broiled cheese toast.
    5. Enjoy!

    •  

    Perfect Popovers

    Do you every have a craving for popovers? Well, I do. In fact, just the other day I was dreaming about the popovers from Jordan Pond House in Acadia National Park near Bar Harbor. Or even the huge delicious popovers that Mom used to make. I really do love everything about popovers, from the crunchy outside to the chewy middle. For those of you new to this old classic. A popover is a hollow roll best served warm, slathered with butter and jam served hot from the oven….  ahh yes, the perfect popover!

    Bon Appétit!

     

     

    *Another variation of the popover is called Yorkshire pudding… In American Food (1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.”

     

    Make your own Perfect Popovers….

    Ingredients:

    • 1 tablespoon butter, melted, plus more for greasing the pan
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1  1/4 cups milk

    Directions:

    1. Preheat oven to 450 degrees. Lightly grease a popover (or muffin) tin. Place oven rack in the lower third of the oven.
    2. In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk (or use a mixer) eggs, milk, and 1 tablespoon melted butter. Add to flour mixture, and whisk until combined.
    3. Fill the popover cups two-thirds to three-quarters full.
    4. Bake for 15 minutes. Resist the urge to open the oven. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and puncture the sides to let steam escape so they don’t collapse. Best served warm.

    Enjoy!

     

     

    Chocolate Peanut Butter Whoopie Pies &… A Give-Away!

    Great news! I’m going to offer my fabulous Baked in Maine fans a Whoopie Pie Give-away on 6 of my most popular, healthy whole-grain, and really decadent  Dark Chocolate Peanut Butter Whoopie Pies for one week beginning today. The give-away ends next week at the same time…

    * To win….. subscribe, share, and “like” this post everyday for the next week (a little work) and I’ll choose a lucky winner April, 20th I’ll be ending this give-away in one week, so come back soon and often to win!!!!!

    Yep, that’s right,  6 FREE dark chocolate healthy whole-grain Whoopie Pies (with lots of lite & luscious peanut butter cream cheese filling!)

    PS. I’ll be ending this give-away in one week, so come back soon and often to win!!!!!

    Good Luck!

    ~Lisa xo

    Click here for the recipe (to make your own): Dark Chocolate Whoopie Pies

    * To win whoopies….. subscribe, share, and “like” this post everyday for the next week (a little work!) and I’ll choose a lucky winner April, 20th

    Win some Whoopie or make some Whoopie today!!

    * Check out my Baked in Maine etsy shop online bakery on the right side of this page to purchase additional delicious healthy treats baked in Maine.