Best Mushroom Poppers Recipes
MUSHROOM POPPERS
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms.
- Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
- In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready.
- For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined.
- For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping.
JALAPENO POPPER MUSHROOMS
My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!
Provided by CookinBug
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
- Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 2.5 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 287.7 mg, Sugar 0.8 g
JALAPEñO POPPER-STUFFED MUSHROOMS
Here are the comforting flavors of jalapeño poppers transformed into a sophisticated, crowd-pleasing stuffed mushroom. Better yet? This surprising mash-up includes another perennial favorite, bacon(!), and it's easy enough to become a go-to holiday appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 12 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
- Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
- Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
- Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
- Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
- Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
- Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
