On 12:07 PM by Nikki @ NikSnacks in bake, cheese, comfort food, cooking, fall, holiday, mushrooms, snack 1 comment
I'm tired of talking about pumpkin, looking at pumpkins, thinking about pumpkins, being reminded about Halloween and the season of Fall.
I am, however, ready to start thinking about Thanksgiving. Thanksgiving is and should be a foodie's favorite holiday. It's all about food and nothing else.
I'm in the mood to talk about appetizers before the big feast. It's okay to nibble while you're cooking and peek in the oven before the turkey goes in, but we need something to nosh on while the football game is on!
Enter these:
Any Southern lady worth her weight in barbecue pork has a great recipe for pimiento cheese. I weigh a lot, so this recipe is really good. Epic, even. Well, when you add a glass of wine, you may think it's epic LOL
Jalapeño Pimiento Cheese Stuffed Mushrooms
Yield: 12 -15 portabello mushrooms OR 35-40 cremini (also known as baby bellas) mushroom caps depending on size
3/4 cup mayonnaise
1/3 cup roasted red peppers, chopped
2 jalapenos, chopped
Cayenne pepper, to taste
3 cups sharp cheddar cheese, shredded
Salt and freshly ground pepper, to taste
1/2 cup panko breadcrumbs
Preheat oven to 350°F. Stir together first 5 ingredients in a large bowl; Season to taste and stir in cheese. This step can be made up to a week ahead.
Brush or wipe any dirt off the mushrooms and remove the stems. Use a spoon to stuff the mushrooms with the pimiento cheese, so that it mounds in the center. Place the mushrooms, cheese side up, on a rimmed baking pan. Sprinkle the tops with a little bit of bread crumbs.
Bake at 350°F for 8-10 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Remove and cool a minute or two, then serve.
I am, however, ready to start thinking about Thanksgiving. Thanksgiving is and should be a foodie's favorite holiday. It's all about food and nothing else.
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Cupcake, anyone? |
Enter these:
Any Southern lady worth her weight in barbecue pork has a great recipe for pimiento cheese. I weigh a lot, so this recipe is really good. Epic, even. Well, when you add a glass of wine, you may think it's epic LOL
Jalapeño Pimiento Cheese Stuffed Mushrooms
Yield: 12 -15 portabello mushrooms OR 35-40 cremini (also known as baby bellas) mushroom caps depending on size
3/4 cup mayonnaise
1/3 cup roasted red peppers, chopped
2 jalapenos, chopped
Cayenne pepper, to taste
3 cups sharp cheddar cheese, shredded
Salt and freshly ground pepper, to taste
1/2 cup panko breadcrumbs
Preheat oven to 350°F. Stir together first 5 ingredients in a large bowl; Season to taste and stir in cheese. This step can be made up to a week ahead.
Brush or wipe any dirt off the mushrooms and remove the stems. Use a spoon to stuff the mushrooms with the pimiento cheese, so that it mounds in the center. Place the mushrooms, cheese side up, on a rimmed baking pan. Sprinkle the tops with a little bit of bread crumbs.
Bake at 350°F for 8-10 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Remove and cool a minute or two, then serve.
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.

1 comments:
So excited to meet you at Mixed next weekend! These little guys look like a perfect Holiday party appetizer!
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