mushroom appetizer

These cheesy sausage stuffed baby portobello mushrooms are a favorite during holidays and special occasions. Baked to a golden brown with melting cheese on top, this classic appetizer is a winner at every party.

Italian Sausage Stuffed Mushrooms With Cream Cheese

mushrooms (may use 48 small)

Garlic (minced)

Jalapeños (seeded and diced)

sausage

Tablespoons Onion (minced)

Cream cheese (soft, room temperature)

Cheddar Cheese (divided)

Parmesan cheese (shredded)

Preheat oven to 400℉

Clean the cremini mushrooms with a damp paper towel to remove all debris. Pop off stems. Using a small spoon, scrape out the middle of the mushroom to make room for the filling.

Finely dice the stems and place the stems, onion, diced jalapeños, sausage and garlic in a small pan. cook until no pink remains.

Drain off any fat that has accumulated.

Mix cheddar and parmesan cheese together and set aside 1/4 cup for the topping.

Combine the softened cream cheese, cheese mixture, and cooled sausage in a small bowl.

Fill each mushroom cap with the mixture of Italian sausage and cream cheese filling.

Place each filled mushroom cap on a parchment paper lined rimmed baking sheet.

Top with reserved cheese and bake 18-20 minutes or until cheese is melted and mushrooms are cooked.

Serve the tasty appetizer at your next party and see how quickly the

I was looking for an appetizer for New Year's Eve and these came out perfectly.  A hit at the party and so flavorful.

This sausage stuffed mushrooms looks delicious perfect treat for holiday table.

A flaky, golden puff pastry braid filled with creamy mushrooms, caramelized onions, Gruyère cheese, and herbs — this Savory Mushroom &amp; Gruyère Puff Pastry Braid is a showstopping appetizer or brunch centerpiece that's easy to make and impossible to forget.

Savory Mushroom &amp; Gruyère Puff Pastry Braid

puff pastry, thawed

unsalted butter

olive oil

yellow onion, finely diced

garlic, minced

• 10 oz cremini mushrooms, sliced

thyme leaves (or 1/2 tsp dried)

• Salt and black pepper,

dry white wine (optional)

oz cream cheese

Parmesan cheese, finely grated

cheese,

Dijon mustard (optional)

• 2 large eggs, divided

• Fresh parsley, chopped (for garnish)

Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
<

p id=&#8221;instruction-step-2&#8243; style=&#8221;margin-bottom: 1em&#8221;>2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft, about 5 minutes.

p id=&#8221;instruction-step-3&#8243; style=&#8221;margin-bottom: 1em&#8221;>3. Stir in garlic and mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
<

id=&#8221;instruction-step-4&#8243; style=&#8221;margin-bottom: 1em&#8221;>4. Add thyme, salt, pepper, and wine (if using). Cook until liquid is absorbed. Reduce heat.
<

id=&#8221;instruction-step-5&#8243; style=&#8221;margin-bottom: 1em&#8221;>5. Stir in cream cheese, Parmesan, and Dijon. Mix well to form a creamy texture. Remove from heat and stir in Gruyère.

id=&#8221;instruction-step-6&#8243; style=&#8221;margin-bottom: 1em&#8221;>6. Add one beaten egg to the filling and mix quickly to combine. Let cool slightly.

id=&#8221;instruction-step-7&#8243; style=&#8221;margin-bottom: 1em&#8221;>7. Unroll the puff pastry. Cut 8 diagonal strips on each long side. Leave the center intact for the filling.

id=&#8221;instruction-step-8&#8243; style=&#8221;margin-bottom: 1em&#8221;>8. Spread the filling down the center, leaving space at the top and bottom. Fold the ends, then braid the strips over the filling.

id=&#8221;instruction-step-9&#8243; style=&#8221;margin-bottom: 1em&#8221;>9. Transfer pastry to baking tray using the parchment. Brush with remaining beaten egg.

id=&#8221;instruction-step-10&#8243; style=&#8221;margin-bottom: 1em&#8221;>10. Bake for 20–22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing.

=&#8221;instruction-step-11&#8243; style=&#8221;margin-bottom: 1em&#8221;>11. Garnish with chopped fresh parsley and serve warm.

You&#039;ll love these creamy, cheesy mushroom crostini with chanterelle mushrooms and smoked cheese! The best mushroom appetizer!

Cheesy Baked Mushroom Crostini Recipe (video)

mushrooms ((I used chanterelle))

water

tbsp butter

shallot (finely diced)

garlic (finely minced)

tsp sea salt

black pepper (to taste)

tbsp port ((or marsala wine or chicken broth))

cream ((or half-and-half))

oz smoked gouda cheese

mayonnaise

tbsp fresh chopped dill

parsley

baguette

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Start by cleaning the mushrooms. Use a wet paper towel or soft bristle brush to clean off any dirt and debris from the mushrooms.

Dice the mushrooms – stems and caps – and place into a dry frying pan (no butter or oil).

Preheat the pan over medium heat, add the water, and bring the water to a simmer.

Chanterelles cannot be consumed raw and must be cooked properly! Cook the mushrooms over medium heat until all the liquids evaporate, for about 8 minutes.

Once the mushrooms are dry, add butter and shallots. Stir and cook for a few minutes until the shallots are tender.

Add minced garlic and season with salt and pepper. Cook for a few minutes more, then add the port (or broth) to deglaze the pan.

Pour in the cream (or half-and-half) last. Cook for a minute or two, just until the mixture is thickened, then remove from the heat and cool the mushroom mixture.

Preparing the Mushrooms:

Grate the cheese into a large mixing bowl. To the cheese, add mayonnaise, fresh dill, and fresh parsley.

Once the mushroom mixture has cooled slightly, add it to the bowl. Use a spatula and mix everything together thoroughly.

If you are not making the appetizer right away, you can cover and store the topping in the refrigerator until ready to use.

Making the Filling:

Slice the baguette thinly, on the diagonal, (about 1/3-inch-thick slices) for more space for the topping.

Using a small spatula or spoon, add a generous amount of mushroom topping onto each slice of baguette. Place the crostini onto the prepared baking sheet.

Making the Crostini:

Bake the mushroom crostini at 425°F for about 15 minutes, until the edges of the baguette are golden-brown and the cheese is melted.

The filling will be very hot after baking! Allow the crostini to cool for a few minutes before moving.

Transfer the appetizers onto a serving tray and garnish with additional fresh herbs. Enjoy the crostini warm.  

Baking Instructions:

https://www.youtube.com/watch?v=GXCDmLLrtGA

Tap to get the recipe 🡇🡇🡇

This easy, baked appetizer is an instant crowd pleaser! Creamy, cheesy baked mushroom crostini made with smoked gouda cheese, chanterelle mushrooms, garlic, and fresh herbs. The creamy mushroom topping is spread on slices of baguette, then baked and served warm. This mushroom appetizer is great year-round and especially for holiday parties!

Get the full recipe here:

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Contents of this video:
00:00 Introduction
00:53 Preparing the Mushrooms
01:37 Making Mushroom Mixture
03:14 Making Crostini Topping
04:00 Making the Crostini
05:15 Baking Instructions
05:40 Serving Suggestions
06:14 Taste Test

#easyrecipe #appetizer #partyfood #holidays #mushrooms #cheese #foodie #tatyanaseverydayfood

Cheesy Baked Mushroom Crostini | Easy Appetizer!

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