Nuts and Cream Stuffed Mushrooms
Cardile Brothers/Giorgio Fresh/
Monterey Mushrooms
Crimini Mushrooms in Tarragon
Cream Sauce on Toasted Brioche
Mushroom Quesadillas
1 pound Cardile Brothers*
large white mushrooms
1 cup finely chopped pecans
3 tablespoons chopped
fresh parsley
1/4 teaspoon chopped
fresh thyme
Pinch of salt
Dash of pepper
1/4 cup softened
cream cheese
1 garlic clove, minced
to a paste
1/2 cup heavy cream
4 tablespoons
unsalted butter
2 shallots, chopped
1 pound Monterey* crimini
mushrooms, sliced
2/3 cup heavy cream
3 tablespoons chopped
fresh tarragon
4 slices brioche, toasted
Melt butter in a sauté pan over medium heat.
Add shallots and cook slowly until translucent;
do not brown.
Add mushrooms and cook until tender.
Add cream and tarragon. Lower the heat and
cook until thick and creamy.
Serve over toasted brioche. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Preheat oven to 350°F.
Rinse mushrooms and pat dry. Remove stems from
mushrooms and chop enough to make 1 cup.
Arrange the caps in a shallow baking dish.
Mix the chopped stems, pecans, parsley, thyme, salt,
pepper, cream cheese and garlic together. Spoon
into the mushroom caps.
Pour cream over the mushrooms and bake for 20-25
minutes, basting with the cream once or twice.
Serve warm. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
3 tablespoons olive
oil, divided
1 cup thinly sliced red
bell pepper
1 cup thinly sliced red onion
2 cups sliced fresh
Giorgio* white or baby
bella mushrooms
1 cup thinly sliced jalapeño
pepper (optional)
8 8-inch flour tortillas
2 cups shredded Cheddar
and Jack cheese
Heat 2 tablespoons olive oil in a skillet over medium
heat. Add peppers, onions and mushrooms (and optional
jalapeños) and sauté until tender. Set aside on a plate.
Add remaining olive oil to the pan. Place a tortilla in the
pan. Top with mushroom mixture and sprinkle with
cheese. Place another tortilla on top. Cook until the
bottom tortilla has browned, then flip and cook until
the other side is browned and the cheese has melted.
Cut into quarters and serve. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Heat olive oil in a sauté pan over medium heat.
Add tomatoes, onion, garlic and vegetable broth.
Cook until heated through.
In a bowl, combine bread cubes, spinach, mozzarella,
eggs and the tomato mixture. Mix until well blended.
Place mushrooms on a parchment-lined sheet pan.
Form the stuffing mixture into round balls and place
in the mushroom caps, spreading to cover.
Bake for about 20 minutes, or until internal temperature
is 160°F. Serve immediately. Makes 12 servings.
2 tablespoons olive oil
1 pound tomatoes, diced
3 tablespoons
Kirkland Signature
dried chopped onion
2 teaspoons
Kirkland Signature
granulated garlic
1 cup vegetable broth
1 pound 4 ounce focaccia
bread, cut into
1-inch cubes
5 ounces fresh
baby spinach
8 ounces mozzarella
cheese, shredded
2 large eggs, beaten
12 portobello mushrooms,
stems removed
Stuffed Portobello Mushrooms
Kirkland Signature
