Tour de Frigo Stuffed Mushrooms
Tour de Frigo Stuffed Mushrooms

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, tour de frigo stuffed mushrooms. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tour de Frigo Stuffed Mushrooms is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Tour de Frigo Stuffed Mushrooms is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have tour de frigo stuffed mushrooms using 12 ingredients and 3 steps. Here is how you cook it.

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

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