Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tour de frigo stuffed mushrooms. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Tour de Frigo Stuffed Mushrooms is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Tour de Frigo Stuffed Mushrooms is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook tour de frigo stuffed mushrooms using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Tour de Frigo Stuffed Mushrooms:
- Get 1/4 cup cream cheese, softened
- Make ready 1 egg, beaten
- Take 1 tbsp mayonnaise
- Make ready 1/2 tsp freshly ground black pepper
- Prepare crushed red chili flakes (optional, to taste)
- Get pinch each of dried parsley and basil, crumbled
- Take 1 chubby clove of garlic, pressed or finely minced
- Prepare 1/2 can crab or shrimp OR fake crab (my personal preference 😉)
- Prepare 1 Roma or 6 grape tomatoes, seeded and diced
- Make ready 12 (ish) black or green olives
- Make ready 12-15 cremini or white mushrooms, depending on size
- Get oil of some sort, for coating (optional)
Instructions to make Tour de Frigo Stuffed Mushrooms:
- If possible (not necessary), mash up creamcheese, egg, mayo, spices, herbs and garlic, and stick in fridge for a few hours or overnight. Pull oot an hour or so before cooking to re-soften.
- Light oven to 375°F. Scrub mushrooms clean! Pop off stems and mince to add to filling (if you like - I do!), and scrape oot the 'gills' from inside the caps to make room for the filling.
- Mix chopped olives and tomatoes into the cheese mixture, and fill mushroom caps generously (mine were kinda heaping!). Brush caps with oil if desired (I didn't), set on nonstick tray and bake for 10-15 mins.
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