1 lbs of mushrooms, cleaned and de-stemmed.
6 oz. full fat cream cheese
25-30 pieces of pepperoni
1 cup shredded pepperjack cheese
2 heaping Tbsp pizza seasoning
1/2 Tbsp salt
1 tsp pepper
(Keep the stems, or chunk them...your call. No need for them in this recipe.)
Clean and de-stem the mushrooms. Place mushroom caps, open side down on a paper towel for at least an hour (the longer the better, unless you want to dry them).
Add remaining ingredients to a food processor, scraping down the sides until the pepperoni is finely chopped up and evenly distributed.
Fill mushrooms. It's easiest to do this with your fingers, the mixture is too thick for a piping bag, and really even a spoon. I usually roll a log-ish type roll in my hands and then break off pieces and push them down into the caps.
Bake at 375 for 40 minutes, or 350 for an hour to an hour and fifteen minutes (I prefer the longer cooking time, but the shorter one works in a pinch.)
Bring to any event and watch your plate get licked clean...or make them for dinner and prepare to Eat. Them. All.
Enjoy!
Showing posts with label Party Food. Show all posts
Showing posts with label Party Food. Show all posts
Saturday, August 3, 2013
Tuesday, April 27, 2010
Artichoke Dip...to DIE for!
Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)
1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak...about 1 tsp. (this was my aunt's variation that I have come to like...we use the "Montreal Steak - HOT".)
Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.
Sprinkle with a bit of dried parsley and paprika for color.
Bake at 350 for about 20 min. until a bit browned.
If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle...it's that good) and veggies to stay low carb...or delicious baguette crackers if you're cheating
(Double for more than 4-6 people)
1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak...about 1 tsp. (this was my aunt's variation that I have come to like...we use the "Montreal Steak - HOT".)
Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.
Sprinkle with a bit of dried parsley and paprika for color.
Bake at 350 for about 20 min. until a bit browned.
If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle...it's that good) and veggies to stay low carb...or delicious baguette crackers if you're cheating
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