Two Easy Mushroom Appetizers for Easter Brunch
Mushrooms are easy to prepare and are a great source of minerals and vitamins. Their bite-sized proportions and earthy flavor pair well with herbs, garlic, meats and cheeses. Add one of these simple apps to your Easter brunch.
Sauteed mushrooms are a staple at steakhouses everywhere. But ever wonder how they get that great flavor and moist texture? The trick you’ll find is roasting in a hot oven then finishing with fresh chopped parsley and lemon juice. Of course some capers and garlic don’t hurt either!
- 1 lb mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped (optional)
- 3 large garlic cloves, finely minced, not crushed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- Preheat oven to 450?F with a middle rack in place.
- Toss mushrooms with garlic, oil and 1/8 teaspoon each of salt and pepper, and capers if using, in a 1 1/2 to 2 quart shallow baking dish.
- Break butter into small chunks and disperse on top.
- Place in hot oven and roast, stirring occasionally, until mushrooms are tender and golden, about 15 to 20 minutes.
- Stir in lemon juice and fresh parsley and serve with tooth picks or a golden crunchy baguette.
Another easy mushrooms appetizer is Stuffed mushrooms. Sausage, bacon, blue cheese, parmesan, feta, crab, shrimp or cheddar all make great fillings for mushrooms caps. Don’t throw out those stems! Finely dice them and saute with your filling mix to make use of the whole mushroom. Try this recipe for bacon and cheddar stuffed mushrooms.
- 1 pound Cremini mushrooms, stems removed and diced
- 2 Tbsp butter
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 1/4 cup white wine
- Salt and pepper
- 6-8 strips bacon, cooked and chopped
- 1/4 cup panko or other fine breadcrumbs
- 1 cup cheddar cheese
- 2 Tbsp parsley, chopped
- Preheat oven to 450 degrees.
- In a large saute pan melt butter over medium heat.
- Saute shallots until soft, about 3-4 minutes, and add mushroom stems. Saute stems until they release liquid.
- Once liquid has evaporated add garlic and saute for 30 seconds more.
- Deglaze with white wine and season with salt and pepper. Remove from heat, let cool.
- In a bowl toss mixture with bacon and breadcrumbs. Mix in half the cheese.
- Place mushroom caps top down on a sheet tray and fill with mixture, sprinkle with remaining cheddar cheese on top.
- Roast in oven until browned and caps are soft, about 6-8 minutes.
- Sprinkle with parsley and serve.
If you’re looking for something a little more substantial for your mushrooms try our Roasted Cippolini Onions with Cremini Mushrooms and Red Pepper recipe! What’s your favorite fungi? Let us know in the comments below!