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Add flavor and flair to your next party with Stuffed Champignon Minis®.
Use a sharp knife to carve a circle ¼” in from the edge of the cheese. Do not pierce the bottom. Use a teaspoon to carefully hollow out the cheese, creating a cheese “bowl”.
Reserve cheese removed from the center. Combine it with additional stuffing ingredients listed on the following pages.
Gently heat stuffed Champignon Mini® on foil-lined baking sheet for 5-7 minutes at 350°.
Allow cheese to rest 5 minutes before transferring to serving platter. Each recipe serves 3-4. |
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1 tsp. olive oil
1 clove garlic, minced
¼ c. onion, finely chopped
¼ c. “Abraham” prosciutto, diced
3/4 c. fresh spinach, chopped
In a medium skillet, heat olive oil over medium heat. Sauté garlic and onion for 2 minutes. Add prosciutto and cook for 1 minute. Add spinach and cook until just wilted.
Remove from heat and gently stir in reserved Champignon Mini®.
Fill Champignon Mini® bowl with filling and bake at 350° for 7-10 minutes. |
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1 tsp. olive oil
2 tbsp. shallots, minced
¼ c. cremini mushrooms, chopped
3 oz. sausage – cooked, drained & crumbled
2 tbsp. red pepper, finely diced
½ tsp. fresh sage, minced
In medium skillet, heat olive oil over medium heat. Add shallots and sauté 1 minute. Add mushrooms and cook 2 minutes longer.
Remove from heat and combine with remaining ingredients, including reserved Champignon Mini®.
Fill Champignon Mini® bowl with filling and bake at 350° for 7-10 minutes. |
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1 tsp. olive oil
¼ c. onion, finely chopped
¼ c. dried tart cherries
1/8 c. walnuts, toasted and chopped
½ tsp. fresh mint, chopped
Dash of Cinnamon
In a medium skillet, heat olive oil over medium heat. Add onions and sauté 2 – 3 minutes until translucent. Add dried cherries and cook for 1 minute.
Remove from heat and stir in remaining ingredients, including reserved Champignon Mini®.
Fill Champignon Mini® bowl with filling and bake at 350° for 7-10 minutes. |
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1 tsp. butter
1/3 c. dried figs, coarsely chopped
1/8 c. walnuts, toasted and chopped
1/8 c. Port
¼ tsp. fresh rosemary, minced
In a medium skillet, heat butter over medium-high heat. Add figs and walnuts and sauté for 1 minute. Add Port and cook, stirring constantly, until reduced by half, about 2 minutes.
Remove from heat and add rosemary and reserved Champignon Mini®.
Fill Champignon Mini® bowl with filling and bake at 350° for 7-10 minutes. |
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