Foodie Tales [and Summer Sides]

Confession: I made a mess of things in the kitchen but in a good way! This time we’re getting down with mushrooms and it’s all about the stuffing. I used Colman’s Mustard Prepared to bake these stuffed mushrooms, which can be a great additional side dish to any dinner party or outdoor gathering.

The prepared version of this mustard works well for grilling options, including burgers or hot dogs if that’s your thing. However, when this mustard is cooked, it offers an even deeper taste and pungency to love. It has a nice bite that is satisfying and shakes you up enough to let you know that the flavour is there, even as a condiment. It’s quite easy to use and add in dishes because it’s prepared for you.

Although this is an entertaining-friendly finger food, I can’t promise that you won’t be a hot mess after eating or that you won’t shed a tear or two in the process—at least they will be foodie tears of joy! There’s nothing like a good palate kicking to get the conversation going, or rather have your summer gathering bursting with tangy goodness as a starter course.

Make guests satisfied with extra hors d’oeuvres! I mean, filling bellies with happiness? Well, isn’t that what matters in the end?

Ingredients:

25-30 Cremini mushrooms

2 tablespoons Colman’s Mustard Prepared

115g (4 oz.) fresh crab meat

4 cloves garlic, finely chopped

1 tablespoon butter

1 ¼ teaspoon olive oil

2 scallions, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 ½ tablespoons dried chives, plus extra for garnish, chopped

25g (1/4 cup) Parmesan cheese, grated

1 teaspoon Old Bay seasoning or Cajun seasoning

1/2 teaspoon dried crushed red pepper flakes

1/8 teaspoon ground paprika

25g (1/2 cup) Japanese panko

3 tablespoons Gruyere cheese, shredded thin

Method:

For Prepping: Line a baking tray with greaseproof paper or use a non-stick baking tray. Use a dry paper towel to clean mushrooms by gently wiping away dirt and loose pieces. (I also use a lightly damp paper towel with the dry paper towels for the pieces that need more wiping). Chop the stems off of mushrooms and dice them, set aside on a cutting board.

1. Preheat oven to Bake at 350F/180C/Gas Mark #4. In a shallow container, pour in the olive oil. Dip the bottom of each cleaned mushroom into the olive oil, then place the mushrooms on the prepared baking tray. 
2. In a small pan on medium heat, sauté butter, garlic, scallions, and stems of mushrooms until scallions are slightly opaque and the stems are softened. Add the cracked black pepper and kosher salt. Stir gently. Remove the pan from heat to cool. 
3. In a medium mixing bowl, add in the crab meat, Colman’s Mustard Prepared, Parmesan cheese, paprika, chives, Old Bay seasoning, and crushed red pepper flakes. Stir with a wooden spoon until blended. Add in the cooked mushroom stems and scallion mixture. Stir gently until mixed evenly. 
4. Use a melon scooper or a rounded spoon to fill the caps of each mushroom with the crab mixture, creating a large dome or ice cream scoop shape. In the same container used for the olive oil, add in the Japanese panko and swirl it around to allow the panko to soak up the leftover oil in the container. One by one, carefully roll the tops of the mushrooms in the panko.
5. Next, place the mushrooms back on the baking tray, evenly dispersed. Add pinches of shredded Gruyere on tops of the mushrooms. Place in the oven and bake for 23-28 minutes, or until the top of mushroom filling is golden brown. Serve with an extra dollop of Colman’s Mustard Prepared on the side and garnish with chives. 

*Note: If you don’t have Panko, then you can use dried bread crumbs, use (56 g (½ cup).

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The goods: This post is sponsored by Colman’s Mustard. As always, all opinions and content are honestly expressed and my own. #HotMessAround #Ad Original recipe by Madison. FASHION TALES BLOG