Tour de Frigo Stuffed Mushrooms
Tour de Frigo Stuffed Mushrooms

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, tour de frigo stuffed mushrooms. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tour de Frigo Stuffed Mushrooms is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Tour de Frigo Stuffed Mushrooms is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Take 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. Make ready crushed red chili flakes (optional, to taste)
  6. Prepare pinch each of dried parsley and basil, crumbled
  7. Make ready 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. Take 1 Roma or 6 grape tomatoes, seeded and diced
  10. Get 12 (ish) black or green olives
  11. Get 12-15 cremini or white mushrooms, depending on size
  12. Get oil of some sort, for coating (optional)
Instructions 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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