Recipes: Stuffed Portobello Mushroom Tops
Jake made stuffed Portobello Mushroom tops as a side dish and they were delicious! These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!
Stuffed Portobello Mushroom Tops
These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!Servings: 4Ingredients
- 12 oz Fresh Portobello Mushrooms
- 1/4 cup Hummus
- 1 tbsp Bacon Pieces
- 1/2 tbsp Olive Oil
- 1/4 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 400 degrees and grease a baking dish. Rinse the mushrooms and remove the stems. Cut up the stems into small pieces.
- Heat olive oil over medium heat in a pan. Add the mushroom stems and sauté for about 3 minutes. Cool the mushrooms.
- Once the mushrooms are cool mix them with the hummus and bacon. Scoop the mixture into the center of the mushrooms. Place the mushrooms in the baking dish and cook for 15 minutes. Add shredded Cheese on top (optional) and bake for additional 5 minutes.
Stuffed Portobello Mushrooms topped with cheese!
Spinach & Mushroom Alfredo Pizza
Our family enjoys making homemade pizza. One of our favorite recipes is the Spinach & Mushroom Alfredo Pizza recipe. Instead of the marina sauce we use Alfredo sauce on the pizza with fresh spinach, mushrooms, black olives, and cheese. The pizza is delicious!
You can use your favorite pizza dough recipe. If you are looking for a great one here’s our favorite pizza dough recipe!
The next time you make pizza try using the white sauce and adding different toppings. You might just be pleasantly surprised by the great combination. We love it making white pies!
The girls thought it was hilarious after we had eaten the pizza the remaining pieces formed a giant T shape!
Family Recipe: Green Bean Tator Tot Casserole
My Mom is a great cook and this is one of the recipes I remember her making when I was a kid. It is a great mix of flavors and the perfect casserole to take to someone for a meal or if you want to make two and freeze one for a busy day later that month. One thing I really love about this meal is that you can use what you have on hand in your pantry or freezer (you don’t have to buy a “special” type of green beans, hashbrowns, or cheese) to make it tasty!
Green Bean Casserole
- 2 lbs Hamburger, browned
- 1 can Mushrooms (optional)
- 1 pkg Shredded Cheese (Mozzarella or Cheddar or Mix)
- 2 to 3 cans Cream of Mushroom Soup
- 1 pkg frozen Hashbrowns or Tator Tots
- 3 cans Green Beans (any style)
Brown the hamburger then add the mushroom soup and canned mushrooms. Stir and place on the bottom of a casserole dish. Then layer the green beans on top of the meat mixture. Spread the hashbrowns over the top of the green beans. Sprinkle shredded cheese over the hashbrowns. Bake at 350 degrees for 45 minutes to an hour. Until cheese is golden.
Family Recipe: Steamed Gyoza
My cousin Renelle gave us this recipe several years ago and it is delicious! As I was going through my recipes and menu I realized it has been awhile since we have made Gyoza in our house, I think it is time to make them again. Renelle is an amazing cook and comes up with some really creative, fun, and unique recipes. Steamed Gyoza is a Japenese Steamed Dumpling. If you like dumplings and are looking for something different yet delicious you should try this recipe! Go ahead try something a little interesting this weekend. You may discover a new recipe you love! Thanks Renelle for giving us some many amazing new recipes to enjoy!
Steamed Gyoza
- 1/2 lb ground Pork or Beef
- 1 tablespoon Soy Sauce
- 2 tablespoon Water
- 3 Shitake Mushrooms, finely chopped (optional)
- 3 tablespoons Green Onion
- 4 Water Chestnuts, finely chopped
- 1 1/2 teaspoon Rice Wine or Sherry
- 1 package Gyoza or Wonton Skins
- 1-2 eggs well-beaten (you can just use water)
Mix all ingredients together except skins and eggs. Take one wonton skin, place about 1 T of the mixture in the middle of the skin and wrap skin around the filling. Seal the edges with the egg or with water. Place in veggie steamer so edges are not touching. Steam for 7-10 minutes. You can also fry them in a pan if desired. Serve warm with soy sauce, sweet and sour, or plum sauce.
Photo by joyosity
