Spicy Almond Stuffed Mushrooms with Pineapple Habanero Appetizer Recipe

Spicy Almond Stuffed Mushrooms with Pineapple Habanero Appetizer Recipe

Ingredients:

Stuffed Mushrooms:
12 large white button mushrooms
2 tablespoons of olive oil
Salt and black pepper, to taste

Spicy Almond Filling:
1/2 cup of finely chopped almonds
2 cloves of minced garlic
1/4 cup of cream cheese
1 tsp of Akaka’s Pineapple Habanero Preserve
1/4 cup of grated Parmesan cheese
1/4 teaspoon of red pepper flakes (adjust to taste)
2 tablespoons of chopped fresh parsley
Zest of 1 lemon
Salt and black pepper, to taste


Instructions:

1. Preparing the Mushrooms:

Preheat your oven to 350°F.

Thoroughly clean the mushrooms and carefully remove their stems. Set aside the mushroom caps.

2. Making the Spicy Almond Filling:

  • In a skillet, heat the olive oil over medium heat.
  • Add the minced garlic and chopped almonds, sautéing for a few minutes until the almonds are lightly toasted and the garlic is aromatic.
  • Remove the skillet from heat and allow it to cool slightly.
  • In a bowl, combine the almond mixture with cream cheese, Akaka’s pineapple habanero, grated Parmesan cheese, red pepper flakes, chopped fresh parsley, lemon zest, and season with salt and black pepper.

3. Stuffing the Mushrooms:

  • Using a small spoon or your fingertips, generously stuff each mushroom cap with the prepared spicy almond filling, mounding it slightly.

4. Baking the Stuffed Mushrooms:

  • Place the stuffed mushrooms on a baking sheet or in a baking dish.
  • Bake them in the preheated oven for about 20-25 minutes, or until the mushrooms turn tender and the filling becomes golden and slightly bubbly.

5.Serving:

  • Transfer the Spicy Almond-Stuffed Mushrooms to a serving platter.
  • Serve them hot as a delectable and spicy appetizer, suitable for any occassion

charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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