Ultimate Stuffed ‘Shrooms – A Tried and True For #AppetizerWeek And A @PotsandPans #Giveaway

Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

Ultimate Stuffed Mushrooms | Cooking In Stilettos

When I lived in Florida, there was a chain restaurant that had these amazing stuffed mushrooms – they were creamy, cheesy and just the best mushroom ever, served with this horseradish dipping sauce. However they were fried and while fried can be delicious, I wanted to whip up a version that was a homage to them with some of the same flavors but made a bit lighter.

These Ultimate Stuffed ‘Shrooms are baked – not fried – and are spicy with a touch of sweetness. The dipping sauce has the same horseradish bite but finishes with a mellow flavor.

Next time you want to make a stuffed mushroom, you will want to whip these up. And while you might be tempted to fry – resist. These are much better baked.

On to the recipe:

Gather your ingredients

Ultimate Stuffed Mushrooms - Ingredients | Cooking In Stilettos

Chop chop chop | Dice dice dice

Ultimate Stuffed Mushrooms - Stems and Shallots | Cooking In Stilettos

Making the filling

Ultimate Stuffed Mushrooms - Filling | Cooking In Stilettos

Before and after the oven sauna

Ultimate Stuffed Mushrooms - Oven Sauna | Cooking In Stilettos

Now – try to eat just one – I dare ya!

Ultimate Stuffed 'Shrooms With Horseradish Dipping Sauce
 
Prep time
Cook time
Total time
 
Ingredients
  • 12 whole fresh button mushrooms
  • 1 tablespoon of olive oil
  • 1 medium shallot, minced
  • 1 8 ounce package of Neufchatel cream cheese, softened
  • ¼ cup of grated Parmesan cheese
  • ¼ teaspoon of fresh thyme
  • ¼ teaspoon of smoked paprika
  • ⅛ teaspoon of cayenne pepper
  • 2 tablespoons of panko bread crumbs, divided
  • Pinch of salt and freshly cracked black pepper
For the Horseradish Dipping Sauce
  • ¼ cup of light mayonnaise
  • ¼ cup of Greek yogurt
  • 2 teaspoons of horseradish
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of white wine vinegar (I used champagne)
  • ¼ teaspoon of sugar
  • Salt and pepper to taste
Instructions
For the mushrooms:
  1. Preheat the oven to 350 degrees F.
  2. Clean the mushrooms with a damp paper towel.
  3. Break off the stems and set aside.
  4. Finely chop the stems, discarding the tough end.
  5. Preheat the olive oil in a non-stick skillet.
  6. Over medium heat, sauté the mushroom stems and minced shallot.
  7. Sauté until slightly browned and set aside to cool.
  8. In a bowl, mix together the Neufchatel cheese, Parmesan cheese, thyme, smoked paprika, cayenne pepper, 1 tablespoon of panko bread crumbs and salt and pepper.
  9. Mix in the sautéed shallots and mushroom stems.
  10. Carefully fill the mushroom caps with the cream cheese mixture, taking care to mound it up a little.
  11. Place on a small baking sheet lined with a silpat or sprayed with non-stick cooking spray.
  12. Sprinkle with a bit of the remaining panko breadcrumbs.
  13. Bake for about 20 minutes or so until the mushrooms are piping hot and start to release their liquid.
For the dipping sauce:
  1. In a bowl, mix together the mayonnaise, Greek yogurt, horseradish, Dijon mustard, white wine vinegar, sugar and a touch of salt and pepper.
  2. Mix well and serve with the hot mushrooms.
  3. Enjoy!

Visit all the other Appetizer Week blogs for more delicious ideas:

Today’s sponsor is PotsandPans.com. Whether you’re shopping for the perfect pot or the perfect price PotsandPans.com is the one stop shop for the savvy chef! PotsandPans.com is supplying #AppetizerWeek with some really special Rachael Ray Tools. Rachael Ray Tools all have one thing in mind: making time in the kitchen fun and efficient. These tools fit the bill with bright hues and innovative designs, today’s prize pack is being offered in Orange. We know it will brighten up any kitchen. You can follow PotsandPans.com on Facebook and on Twitter.

Appetizer Week - Rachael Ray Logo - Brown

Giveaway is open to U.S. Residents only. Must be 18 years, or older to participate. Please see terms in rafflecopter for full rules and regulations. Sorry to all our Canadian and International readers. xx

Appetizer Week - Rachael Ray - Prizes

List of PotsandPans.com Prizes from Rachael Ray Tools:

Rachael Ray Tools 2-pc Spoonula Set in Orange

Rachael Ray Tools 2-pc Set: Lazy Spoon and Ladle in Orange

Rachael Ray Tools 2-pc Salt and Pepper Grinder Set in Orange

Rachael Ray Tools 3 Tier Stacking Salt Box

Rachael Ray Tools Balloon Whisk in Orange

a Rafflecopter giveaway
***Disclaimer: This giveaway is being provided by PotsandPans.com. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

Comments

  1. says

    I bought mushrooms the last 2 weeks in a row because I was hungry for stuffed mushrooms. Both weeks I ended up using them in other recipes and still haven’t made them stuffed. I’m going to pin this recipe and put mushrooms on my shopping list again this week. Maybe “third time is the charm.” Love the horseradish sauce.
    Sylvia recently posted..Beef and Black Bean Enchilada CasseroleMy Profile

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge