Showing posts with label stuffed mushrooms. Show all posts
Showing posts with label stuffed mushrooms. Show all posts

Saturday, May 26, 2012

Lucy Burdette's Memorial Day Stuffed Mushrooms

Before I get into the food and party aspect of Memorial Day weekend, we should pause to think about what it really honors, right? The day was originally set aside to honor the men and women who died while at war defending our country. Here's a little poem that says it all:

We cherish too, the Poppy red
That grows on fields where valor led,
It seems to signal to the skies
That blood of heroes never dies.    Moina Michael, inspired by In Flanders Fields

This day makes me think of my father, who didn't perish at war, though he considered his service as an engineer in the army during WWII to be one of the most meaningful times of his life. (And he had a long one, dying this past January at the age of 89--and we miss him dearly.) Here he was (top right), getting ready with the 1057 Corps of Engineers to head into France, just before D-Day.

So, our heartfelt thanks to all those who lost their lives...or had them changed by the experience of war.

Okay so, the other reason we celebrate on Memorial Day is that it launches the summer season--hooray! Chances are you might be hosting a party. Or at least going to one...and you've probably politely offered to bring something, hoping of course that hostess will just as politely demur or suggest a bottle of wine. Instead she says, "How about an hors d'oeuvres?"

If you're like me, you can't think of one creamy dip with veggies that hasn't been done to death. Cheese and crackers? Deadly boring. But I do have a delicious and easy recipe for stuffed mushrooms that will make folks think you really put yourself out:).


1 box white mushrooms (although no reason the brown baby bellas shouldn't work too)

1 package cream cheese, at room temperature
1 garlic clove, crushed
1/3 to 1/2 cup shredded Parmesan cheese

Mix the cheeses and the garlic together until well combined. Meanwhile, clean the mushrooms, remove the stems, and set them aside for some other use. I know purists suggest brushing mushrooms, rather than washing, but I go ahead and clean them under running water and then pat them dry.

Stuff the cavities with the cheese mixture and bake at 400 until the mushrooms soften and the stuffing begins to brown. Serve warm. That's it!

Have a wonderful weekend!

Lucy Burdette is the author of AN APPETITE FOR MURDER, the first Key West food critic mystery. DEATH IN FOUR COURSES will be released on September 4.

Please "like" her on Facebook, or follow her on Twitter, and above all, enjoy her mysteries!

Tuesday, April 3, 2012

Easter Recipes Roundup (Cat Approved) from Cleo Coyle

Meet Turtle, one of my many New York strays. The old girl is going on twenty. You'd never know it. Most days she bounds around the house like a kitten, has a healthy appetite, and purrs on my lap while I write.

She was the very first cat that my husband, Marc, and I adopted together, and we almost lost her last week to a massive kidney infection. Thanks to the very kind vets at NYC's Animal Medical Center, we got some good, strong antibiotics into her and (so far) she's bouncing back beautifully. She's bright-eyed again, jumping around, and back to purring on my lap. I don't know how much longer we'll have her, but seeing her out of pain and happy makes this Easter all the more special for us. 

Cleo Coyle, cat-approved
author of The
Coffeehouse Mysteries
As for my blog post this week, I have a Turtle-approved roundup of recipes that might be helpful as you put together your own Easter feast. 

May you cook and eat with joy!

~ Cleo

Easter Recipes Roundup!

Cleo's Foolproof Stuffed Mushrooms

Why are they foolproof? Because with this method, you won't have to worry about under- or over-cooking them.

This filling is ricotta mixed with spinach, but you can certainly switch up the filling. For example, a combo of soft and hard cheeses plus breadcrumbs with cooked sausage would be just as delicious.

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Healthier Mashed Potatoes

This is my favorite recipe for mashed potatoes. It's so beautiful and the addition of garlic and carrots adds flavor, nutrition, and fiber. 

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Holiday

With a festive combo of flavors and textures, this side dish makes a pretty addition to any holiday table. I usually serve it at Christmas, but the roast meats of Easter make it a good side for this holiday, too.

It was even a Foodbuzz Top 9. Click here to see. 
To download a PDF of this recipe, click here.

Rack of Lamb with Lemon and Rosemary

Why do crime-writers like lamb? 

Answer here! 

...along with my absolute favorite recipe for lamb.
A PDF link is located inside the post. To jump to the recipe post, click here.

Cleo's "Pernil" Puerto Rican-Style Roasted Pork Shoulder
If you're looking for a change from Easter ham, here's my first suggestion. Pernil is an impressive-looking hunk o' meat that's easy to prepare. In many Latin American homes, it's a classic holiday treat. For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Chocolate Cloud Cookies

Another Foodbuzz Top 9 recipe. To see, click here.

For a keeper PDF of this recipe, click here.

Chocolate at Easter is classic, but with so many of us looking for lighter desserts, it can be an issue. Here's a solution. Light, delicious, and easy to make, my Chocolate Cloud Cookies are a tasty treat to serve with coffee or tea, especially after a heavy dinner.

Cleo's 5 Minute
Chocolate Fudge

You're crazed, right? You're too busy to cook or you're going to someone else's house for the big holiday dinner and not sure what to bring. Maybe my fudge recipe will help...

For a PDF of this recipe that you can print, save, or share, click here.

No kidding. This fudge takes only about five minutes to mix up and make. (You can use your microwave.) After it sets, cut it into little squares, drop it into mini muffin cup liners, and serve the treat to your friends or relatives with a smile. They'll love this smooth, delicious, chocolate fudge with a hint of hazelnuts. It's Easter chocolate coffeehouse style! Cheers, everyone!

Eat with joy!

~ Cleo Coyle, author of

To get more of my recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Tuesday, May 24, 2011

A Healthy Snack: Foolproof Stuffed Mushrooms from Cleo Coyle and a Giveaway from Wendy Lyn Watson!

Cleo Coyle, mushroom eater
and author of the
Coffeehouse Mysteries

Cleo's Foolproof
Stuffed Mushroom Caps

Mushrooms are a great inspiration for a murder-mystery writer, which is why I eat them often. :) They're also incredibly low in calories. Five medium mushrooms clock in at about 20 calories with 3 grams of carbs, and they're fat free.

The health benefits are many: Mushrooms are a source of vitamin D, three essential B-vitamins, calcium (for bones), iron, potassium (which can help regulate blood pressure), and selenium, an antioxidant that's also great for the health of bones, teeth, nails, and hair, and is believed to help fight cancer, especially prostate cancer. Because selenium is primarily found in animal proteins, mushrooms are one of the best choices for vegetarians to obtain it. (Click here to read more about the health benefits of the humble 'shroom.)

Raw mushrooms are one of my favorite crudités, and in the past I've shared a tasty veggie dip for them. To get a free PDF of my recipe for Roasted Garlic Dip, click here.

For this week's recipe, I give you Foolproof Stuffed Mushroom Caps. Why are they foolproof? Because you won't have to worry about under- or over-cooking them. Ever.

You can certainly switch up the filling if you don't like mine--a combo of soft and hard cheeses + breadcrumbs combined with cooked sausage would be just as delicious.

Avery Aames posted a delicious stuffed mushroom recipe for us last year, this one with goat cheese! Click here to get Avery's recipe.

Here is my "Cleo" method
for stuffing mushroom caps:

Ten minutes in a 400 degree F. oven with open side down. 
Flip and fill.
10 minutes more, and they're done!

(Now for an example of said method in action... :))

Cleo Coyle's
Spinach and Ricotta
Stuffed Mushrooms

To download a free PDF of this recipe that you can print, save, or share, click here. 


1/4 cup frozen chopped spinach, thawed and drained
8 to 10 fresh, white button mushrooms (medium to large)
1/4 cup ricotta cheese (whole or part-skim)
2 tablespoons strong, salty grated cheese (I use Romano)
1/4 teaspoon white (or black) pepper
2 tablespoons (1 ounce) shredded mozzarella cheese (whole or part-skim)

Step 1 - Make the stuffing: Thaw your chopped frozen spinach (but do not cook). Place the spinach in a colander over the sink and gently press out as much liquid as you can. (I do this hours in advance or even an entire day before. Then I place the spinach in a bowl, loosely cover it with foil and keep it in the fridge to dry it out even more.)

After your spinach is well drained, measure out 1/4 cup of it and mix it in a bowl with the ricotta, the grated Romano cheese (or your favorite hard, salty cheese), and the ground pepper. Do not add the mozzarella yet.

Step 2 - Prep the mushroom caps: Clean your mushrooms and remove the stems. Lightly scrape the inside of the caps with the tip of a small teaspoon to hollow them out a bit more. Place the mushrooms, open side down, on a baking sheet or pie plate. Bake for 10 minutes in a well pre-heated 400 degree F. oven.

Step 3 - Fill and bake: Remove the pan from the oven and, using two forks, flip over the caps. Now their open sides should be up. Fill each cap with the spinach-ricotta stuffing, garnish with a bit of shredded mozzarella and return the mushrooms to the oven for another 10 minutes. Remove the pan, plate the caps and…

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:


Click on the book covers above
to learn more about Cleo's culinary mysteries.

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