Gameplan for Super Bowl snacks + it’s National Stuffed Mushroom Day!

What’s the gameplan for your Super Bowl menu?
There are snacks…and snacks with panache.
Plus it’s National Stuffed Mushroom Day.
The Menu Shoppe presents a backfield of best mushroom snacks.
Crab Stuffed Mushrooms
1 tablespoon butter
¼ cup finely diced onion
¼ cup finely diced celery
1 ounce white wine
¼ teaspoon white pepper
½ teaspoon thyme
1 teaspoon lemon juice
4 ounces dungeness crabs or 4 ounces lump crabmeat or 4 ounces king crab meat
1 ounce heavy cream or 1 ounce half-and-half cream
¼ cup shredded swiss cheese or ¼ cheddar cheese
½ cup breadcrumbs
16 stuffing mushrooms, stems removed
16 slices swiss cheese (small thin slices) or 16 slices cheddar cheese (small thin slices)
Preheat oven to 375°F.
Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat– simmer about 3 minutes. Add cream and shredded cheese–cook until cheese melts. Add breadcrumbs and stir well. Spoon mixture into mushroom caps and top with slices of cheese. Bake 12-15 minutes or until cheese is lightly browned.
Spinach Stuffed Mushrooms
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted
Preheat oven to 400 degrees F.  Butter a 9×13 inch baking dish with 2 tablespoons butter.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
Artichoke Stuffed Mushrooms 
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
Preheat an oven to 350 degrees F.  Prepare a baking sheet with cooking spray.  Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5  minutes; season with salt and pepper. Transfer the mixture to a large bowl–add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed.  Stuff  the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Bacon and Cheddar Stuffed Mushrooms
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.  Drain, dice and set aside. Preheat oven to 400 degrees F. Remove mushroom stems. Set aside caps.  Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

If it’s on the menu…the Menu Shoppe has it covered.

America’s leading source for restaurant menu covers
Advertisements
This entry was posted in appetizer, National Food Holiday, recipes, small plates and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s