Tumbleweed Mushrooms Recipes
FOUR INGREDIENT TUMBLEWEEDS
With just four ingredients, these surprisingly easy clusters are guaranteed to delight both young and old alike all year round. Melted butterscotch chips and peanut butter coat nuts and potato sticks to make these satisfying sweet-salty treats.-Peggy J Gray, Savannah, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.
Nutrition Facts :
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
TUMBLEWEED MUSHROOMS
Make and share this Tumbleweed Mushrooms recipe from Food.com.
Provided by todd.alex
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak and agitate mushrooms in warm water, and drain in colander.
- Melt butter in pot.
- Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
- Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.
LEEK, SPINACH, AND MUSHROOM TART
This is one of my favorite recipes given to me by a friend. We love making it for brunch! Customize it however you like with your favorite veggie and herb combinations. Enjoy!
Provided by dmk8991
Categories Mushroom Appetizers
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a large saute pan. Add leeks, mushrooms, and onion; cook, stirring occasionally, until wilted, about 5 minutes. Add garlic and cook and stir for 1 minute. Add spinach and cook until wilted and tender, about 2 minutes. Remove from heat, taste, and season with salt and pepper as needed. Let cool, about 10 minutes.
- Meanwhile, whisk ricotta cheese, eggs, and basil together in a large bowl. Fold into the cooled vegetable mixture.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll pastry dough out into a 12-inch square on a lightly floured surface. Transfer dough to the prepared baking sheet. Spoon filling into the center of the square, leaving a 2-inch border of pastry. Lift pastry edges and fold over the filling, creasing dough as needed and leaving filling exposed in the middle.
- Bake tart in the preheated oven until pastry is golden brown, about 45 minutes. Remove from the oven and let rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 24.6 g, Cholesterol 63 mg, Fat 20.6 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 6.4 g, Sodium 209.8 mg, Sugar 2.8 g
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