Don’t these babies look scrumptious? Oh yeah, they are! Super easy to make, too. These Asian inspired stuffed mushrooms are a super app for a holiday party…but you can eat them for dinner, too. Just use full sized portabellas and whip up a green salad on the side. Dinner – done!
Not only will these ‘shrooms be hovered up by your guests this holiday season – they are a great pair for everyone’s favorite red wine, Pinot Noir. Grab a couple of styles of Pinot and have an impromptu taste test, and get guest feedback on the best pairing.
Two to try: a Fruit-Forward-Jammy California style charmer, Votre Sante Pinot Noir by Francis Ford Coppola
or an “Old World” style Kris Pinot Noir from Italy – a drier and lighter style of Pinot
You can find both bottles at Total Wine for under $20 each.
Asian Stuffed Baby Bellas
8 oz
Pkg of Baby Bellas
Pkg of Baby Bellas
1 TB
Extra Virgin Olive Oil, divided
Extra Virgin Olive Oil, divided
Sea
Salt and Freshly Ground Black Pepper to taste
Salt and Freshly Ground Black Pepper to taste
3 TB
Minced Cilantro
Minced Cilantro
3 TB
Minced Green Onions
Minced Green Onions
½
Cup Minced Water Chestnuts
Cup Minced Water Chestnuts
¼
Cup Panko
Cup Panko
4 Oz
Light Whipped Cream Cheese, soft
Light Whipped Cream Cheese, soft
1/8
Tsp Cayenne
Tsp Cayenne
¼
Tsp Five Spice Powder
Tsp Five Spice Powder
¼ Tsp EACH Sea Salt and Freshly Ground Black
Pepper
Pepper
2
Garlic Cloves, grated
Garlic Cloves, grated
2
Tsp Lemon Juice
Tsp Lemon Juice
Step One Preheat the oven to 425.
Remove the stems from the mushrooms, and set the mushroom caps aside. Mince and
sauté the stems in 1 Tsp Olive Oil until they release their juices, seasoning
with salt and pepper to taste.
Remove the stems from the mushrooms, and set the mushroom caps aside. Mince and
sauté the stems in 1 Tsp Olive Oil until they release their juices, seasoning
with salt and pepper to taste.
Step Two Combine the cilantro through
the lemon juice together in a bowl, along with the sautéed chopped mushroom
stems and mix well. Stuff the mushrooms with the mixture brush (or spray) the
tops with the remaining olive oil. Roast for 15 minutes, or until the filling
has browned.
the lemon juice together in a bowl, along with the sautéed chopped mushroom
stems and mix well. Stuff the mushrooms with the mixture brush (or spray) the
tops with the remaining olive oil. Roast for 15 minutes, or until the filling
has browned.