Pizza Stuffed Mushrooms

A little plug for Tastefully Simple (if you didn't already know, I am a consultant - feel free to contact me for details) but I couldn't resist! This recipe is absolutely delicious!

INGREDIENTS
Tastefully Simple Warm Pizza Dip Mix
8 oz. cream cheese
2 tbsp. milk
2 containers fresh mushrooms (usually around 8 oz. each)
Black olives finely chopped (optional)
Green olives finely chopped (optional)
Mini pepperoni

INSTRUCTIONS
Combine first two ingredients; add milk to thin out slightly. Refrigerate. Wash and remove stems of mushrooms. Lay on paper towels to remove excess water. Chop black and green olives. Place mushrooms cap-side down in a baking dish. Place ¼ - ½ tsp of olives (or favorite pizza topping) in each cap, place about ½ - 1 tsp of dip mixture on top. Sprinkle with cheese and top with mini pepperoni. Bake at 350 ° for 20-25 minutes.

• The Warm Pizza Dip Mix comes with two packets so you can easily double this recipe.

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs


Directions:

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Crab Stuffed Mushrooms

Ingredients
35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese


Directions
Preheat oven to 400 degrees F.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

Country Butcher Shop