mini u stuff it

BOURSIN STUFFED MUSHROOMS

These roasted mushrooms are filled with creamy garlic and herb Boursin cheese, then topped with crispy parmesan panko for added texture.

Equipment

  • Small Baking Sheet

Ingredients

  • 1 lb small, firm cremini or button mushrooms (smaller mushrooms work best as the cheese filling is rich)
  • 1 tbsp butter
  • ½ small yellow onion, minced
  • Leaves from 1 small sprig of thyme, chopped
  • Freshly cracked black pepper, to taste
  • 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
  • ¼ cup panko crumbs
  • 2 tbsp fresh parmesan, finely grated
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil

Instructions

  • Preheat your oven to 350°F.
  • Remove the stems from the mushroom caps and set the caps aside. Finely mince the mushroom stems.
  • In a small skillet, melt the butter over medium heat. Add the minced mushroom stems, onion, and thyme, cooking for 5-7 minutes, stirring frequently, until the mixture is golden brown and slightly caramelized. Season with freshly cracked black pepper to taste. Set aside to cool.
  • In a small bowl, combine the panko crumbs, parmesan cheese, and parsley. Stir well to combine.
  • Once the onion and mushroom mixture has cooled, mix it with the Boursin cheese.
  • Add half of the panko mixture to the Boursin mixture and stir until everything is well combined.
  • Drizzle the mushroom caps with olive oil, ensuring they’re evenly coated. Stuff the mushroom caps with the Boursin mixture.
  • Dip the tops of the stuffed mushrooms into the remaining panko mixture, then place them on a small baking sheet.
  • Bake the mushrooms for 20 minutes, or until they’re tender and the cheese is melted and gooey.
    Optional: For a golden, crispy panko topping, place the mushrooms under the broiler for 1-2 minutes after baking, but watch carefully to avoid burning.

MINI MEATLOAF PEPPER RINGS

Looking for a fun and flavorful appetizer that’s perfect for parties or a weeknight dinner? These Mini Meatloaf Pepper Rings are the answer! These bite-sized delights combine the comforting flavors of classic meatloaf with the spicy kick of bell peppers. Each ring is packed with savory meatloaf filling and baked to golden perfection. They’re easy to make, perfect for picky eaters, and always a crowd-pleaser. Get ready to impress your guests with this unique and delicious twist on a classic!

INGREDIENTS

  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1 1/2 tsp creole seasoning
  • 1/4 cup Italian bread crumbs
  • 1 egg
  • 1/4 cup shredded Parmesan
  • Pinch of crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C).
  • Slice the tops and bottoms off the bell peppers, then remove the ribs and seeds. Cut the peppers into 3 thick rings and set them on a parchment-lined sheet pan for easy cleanup. Dice the leftover pepper parts and set them aside for the meat mixture.
  • In a large bowl, combine the ground beef with the creole seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and the diced pepper parts. Mix until everything is well combined.
  • Stuff each pepper ring with the meat mixture, creating a small dome on top.
  • Heat the olive oil in a large oven-safe pot over medium-high heat. If you don’t have an oven-safe pot, you can transfer the stuffed peppers to a casserole dish later.
  • Brown each stuffed pepper ring for 4 to 5 minutes on each side. Depending on the size of your pot, you may need to work in batches.
  • Once browned, pour the crushed tomatoes over the stuffed peppers. If using a casserole dish, transfer the stuffed peppers to the dish before adding the tomatoes.
  • Bake in the oven for 35 to 45 minutes, until the meat is cooked through. Sprinkle the shredded Italian cheese blend over the stuffed peppers and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
  • Garnish with fresh chopped parsley and serve hot. Enjoy!