Stuffed Mushroom Cap’s


 



 

Stuffed Mushroom Cap's

  • 12 whole Fresh Mushrooms
  • 1 tablespoon  Vegetable Oil
  • 1 tablespoon  Minced Garlic
  • 1 8-ounce Package Cream Cheese, Softened
  • 1/4 cup grated Parmesan Cheese
  • 1/4 teaspoon  Ground Black Pepper
  • 1/4 teaspoon  Onion Powder
  • 1/4 teaspoon  Ground Cayenne Pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.



Wine, Saffron and Chili Infused Mussels

Wine, Saffron and Chili Infused Mussels
 
Prep time
Cook time
Total time
 
Wine, Saffron and Chili Infused Mussels
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 2
Ingredients
  • 2 • onions, peeled and halved
  • 2 • red chilies, stem removed
  • 2 tablespoons • olive, oils
  • ½ teaspoon • saffron threads, soaked in 2 tablespoons hot, water
  • 300 millilitres • dry white, wine
  • 500 millilitres • fish stock
  • 2 tablespoons •, tomatoes, paste
  • • sea salt flakes and freshly ground, black pepper
  • 1 (27-ounce) package • fresh, mussel, beards removed and cleaned
  • • several, thyme, sprigs
Instructions
  1. For best results, use a Kitchen Aid® Stand Mixer and Food Processor Attachment.
  2. Fit the Food Processor Attachment to the Stand Mixer with the slicing disc. Place the mixing bowl under the chute. Select 'thin' and turn to speed 10. Add the onions and chilies and slice
  3. Add the oil to the Kitchen Aid® Copper Core 3.3 L Braising pan. Place the pan over a medium low heat, add the onions and chilies and cook stirring for 5 minutes until the onions glisten and soften
  4. Add the saffron thread mixture and cook 30 seconds. Add the wine, fish stock, tomato paste and season well with the salt and pepper. Bring to the boil, reduce the heat to low and simmer 5 minutes
  5. Increase the heat to high, when the sauce is boiling add the mussels and thyme sprigs. Cover with the lid and cook 3-5 minutes, shaking the pan occasionally, until the mussels steam open
  6. Serve immediately with crusty bread

 




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