Tour de Frigo Stuffed Mushrooms

Name: Tour de Frigo Stuffed Mushrooms
Cuisine: American
Ingredients: 1/4 cup cream cheese, softened; 1 egg, beaten; 1 tbsp mayonnaise; 1/2 tsp freshly ground black pepper; crushed red chili flakes (optional, to taste); pinch each of dried parsley and basil, crumbled; 1 chubby clove of garlic, pressed or finely minced; 1/2 can crab or shrimp OR fake crab (my personal preference 😉); 1 Roma or 6 grape tomatoes, seeded and diced; 12 (ish) black or green olives; 12-15 cremini or white mushrooms, depending on size; oil of some sort, for coating (optional)

Tiff @cook_13562955

It's my personal mission to make sure I don't waste food, so one of my favourite cooking challenges is something my old Chef used to call "Tour de Frigo" ('around the fridge') - making something delicious from things that need to be used up right away. This particular recipe was one of these, which just happened to turn oot incredibly tasty. 😍 Feel free to try your own additions (maybe shredded carrot/zucchini/broccoli stalks, leftover mashed taters, chopped spinach or kale, cooked fish or chicken, whatever!) and let me know what works! 😘

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Ingredients

1/4 cupcream cheese, softened
1egg, beaten
1 tbspmayonnaise
1/2 tspfreshly ground black pepper
crushed red chili flakes (optional, to taste)
pincheach of dried parsley and basil, crumbled
1chubby clove of garlic, pressed or finely minced
1/2 cancrab or shrimp OR fake crab (my personal preference 😉)
1Roma or 6 grape tomatoes, seeded and diced
12(ish) black or green olives
12-15cremini or white mushrooms, depending on size
oil of some sort, for coating (optional)

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Steps

1

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.
2

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.
3

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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Cooksnaps

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Tiff @cook_13562955

on September 01, 2018 02:13

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