Recipe: Tasty Tour de Frigo Stuffed Mushrooms

Tour de Frigo Stuffed Mushrooms. 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. Mix chopped olives and tomatoes into the cheese mixture, and fill mushroom caps generously (mine were kinda heaping!). Tour de Frigo Stuffed Mushrooms 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.

Sprinkle mixture over the mushroom caps. Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. You can have Tour de Frigo Stuffed Mushrooms using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Tour de Frigo Stuffed Mushrooms

1. It's 1/4 cup of cream cheese, softened.
2. You need 1 of egg, beaten.
3. It's 1 tbsp of mayonnaise.
4. Prepare 1/2 tsp of freshly ground black pepper.
5. Prepare of crushed red chili flakes (optional, to taste).
6. It's pinch of each of dried parsley and basil, crumbled.
7. Prepare 1 of chubby clove of garlic, pressed or finely minced.
8. You need 1/2 can of crab or shrimp OR fake crab (my personal preference 😉).
9. You need 1 of Roma or 6 grape tomatoes, seeded and diced.
10. It's 12 of (ish) black or green olives.
11. It's 12-15 of cremini or white mushrooms, depending on size.
12. It's of oil of some sort, for coating (optional).

Arrange them cavity-side-up so that they are ready to be stuffed. Melt butter in a skillet over medium heat. Trim stems, then remove, finely chop, and reserve them. Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned.

Tour de Frigo Stuffed Mushrooms step by step

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..

Cool the mixture a bit to handle and stir in cheese. Mound the stuffing into the mushrooms very generously. FAJITAS All fajitas are cooked with colored peppers, onions, mushrooms, and tomatoes. Served with Mexican rice, refried beans, lettuce, sour cream & pico de gallo, and flour tortillas. Calf stuffed with mushrooms, parsley and cheese 🧀 Hello Foodlovers.