Navigate / search

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!

 

The Best Minestrone Soup

 

Minestrone Soup

Baby, it’s cold outside! Now, it’s time to share the best minestrone that I’ve ever tasted. This gorgeous, delicious soup, bursting with flavor, really sings to me. So, now I have a new obsession with soup, especially this amazing Italian classic loaded with healthy, roasted vegetables. You’ll see why after your first mouthful of this unforgettable minestrone soup. It’s crazy-good!!!

Buon Appetito!


Ingredients:

If you can, use organic ingredients. You may add some of your own favorite vegetables, beans or cheese. It looks like a lot work but it’s not really, just a lot of dicing. Have fun and don’t forget the bread. You will need a nice, crusty loaf, served with olive oil. ENJOY!

  • 5-6 Mild Italian chicken sausages (optional)
  • 2 whole zucchini, diced in 1/4″ cubes.
  • 2 whole Summer Squash, diced in 1/4″ cubes.
  • 8 ounces, mushrooms cut in quarters.
  • 6 Tablespoons extra virgin olive oil
  • Sea salt to taste
  • 3 whole carrots, sliced in 1/4″ circles.
  • 1 whole onion, diced.
  • 3 stalks celery, sliced 1/4″ (leaves Included).
  • 1 cup or so of chopped spinach (optional).
  • 8-10 cups of organic or low sodium chicken broth (buy it or make it).
  • Vegans may substitute  8-10 cups of organic vegetable broth
  • 1 large (14.5 oz.) can cannelini (white) beans, or your choice (rinsed well).
  • 1 1/2 cups cut-up green beans, (fresh or frozen).
  • 1 ½ cup medium or small Shell pasta, uncooked.
  • 1 large (14.5) can diced tomatoes with juice.
  • 1/4 Teaspoon of crushed red pepper flakes (optional).
  • ¼ teaspoons turmeric (optional)
  • 2-3 cloves of garlic (optional)
  • Salt And Pepper, to taste (don’t skimp!)
  • Parmesan Cheese, fresh, shaved or grated.

* Optional seasonings:  Turmeric is a tasty, colorful seasoning that is also a natural antibiotic and anti-inflammatory. Like it hot & spicy? Add a bit of crushed red pepper. Spinach is loaded with iron (as you know), and I like to use it chopped fine, like an herb and sneak it into dishes wherever I can.

Method

Preheat oven to 500 degrees. In a large bowl, toss (cubed) zucchini, squash, mushrooms, garlic cloves and sausages (if you’re using them) with olive oil, add salt and pepper. Arrange the vegetables (in a single layer) using two sheet pans (to avoid crowding) and roast in the 500* oven for 10 minutes, or until the veggies darken and start to caramelize. YUM. Remove from the hot oven and set aside.

In a large, heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery, stir, cook for 4-5 minutes. Pour in the broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans, green beans, and spinach. Simmer on low heat, for five minutes. Add the pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Lastly, add the roasted vegetables. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasonings. Add more chicken broth if necessary. Inspired by Ree @ www.pioneerwoman.com and the Olive Garden (just kidding)

Serve with Parmesan cheese and crusty Italian bread with olive oil.

Mangia Bene!

Eat Well!

Lisa xo