Mushroom Bread Baskets

In my 29 years on this odd and wonderful planet I have learned a lot of things about myself.

(And believe me, I am aware there is still a lot to learn!)

Lately, certain patterns have emerged and I have found a simple formula that can describe my overall aesthetic…

 

I like things really big...or really small.

Take flowers for instance, I like large simple flowers like daisies and lilies - or - small, super intricate little...um...little flowers :)

(To be honest I just buy whatever looks fresh and cheap from the deli guy on the corner and pray that they last for more than a day so my husband doesn’t realize how much money I waste on half dead flowers.)

And when it comes to food I gravitate toward things like massive, foot wide cinnamon rolls or tiny, individual...well...everything. For now, let's focus on the small stuff.

 

Tiny food makes me happy. I am a simple girl and eating something that’s small enough to be found in Barbie’s dream house brings me immense amounts of joy.

(Man I loved Barbies, I have to make a note to have some kids ASAP so I can have an excuse to bring Barbies back into my life. Wonder what ambigious and yet still unrealistic curves she is rocking these days??)

 

I love when forks and spoons are nonexistent at parties and you simply nibble on miniature compact and non-messy apps just like these MUSHROOM BREAD BASKETS.

And did I mention how they freeze beautifully, can be thrown in a bag and made ahead of time?! I know, I know, your falling more and more in love with me with each word.

 

It was a simple idea...why not take my appetizer cups and fold the top over creating a mushroom filled bite?! Hey! Wouldn’t that make it less messy and more portable?! And also, won't it look just silly cute?!!

Why yes, yes it will…

 

Now excuse me while I revel in the fact that I could totally eat these delectable bites with one hand, and make Barbie and Ken fall in love with my other hand, (Looks like I have another Special Skill to add to the list...AWESOME.)

RECIPE: 

1 can Crescent Rolls

10oz Baby Bella Mushrooms, chopped fine

4oz Shitake Mushrooms, chopped fine

1Tbs Truffle Oil

1Tbs Olive Oil

4 Garlic cloves, chopped fine

1/2tsp Salt

1tsp Fresh Rosemary, chopped fine

1tsp Fresh Thyme, chopped fine

1/8cup Marsala wine

3tsp Fresh Parsley, chopped fine

1cup Gruyere Cheese

1/2cup Parmesan Cheese

Add truffle and olive oil to a pan and cook on medium heat. Add mushrooms and sauté for 5 minutes until tender and slightly brown. Add garlic and salt and cook for 3 more minutes until garlic is fragrant. Add rosemary, thyme and marsala wine. Cook until wine has been absorbed into mushrooms, approx. 3-5minutes. Add Parsley and cheese and stir till cheese is melted. Remove from heat.

 Make appetizer cups, before baking add 1tbs of filling in the center of each piece of dough. Fold dough over the top of the filling.  Bake at 350 for 10-15minutes until the dough is brown. Remove while hot and serve.

NOTES:

• You can skip the truffle oil and add extra olive oil. Truffle oil is expensive but also really elevates the flavor. It is worth the investment if you love mushrooms!
• Marsala wine is optional but does add a nice depth of flavor. You can substitute, stock, red or white wine or simply omit, no big deal.
• Simplify the different herbs and cheeses and use just one type of cheese and one type of herb.
• Different types of mushrooms add extra layers of flavor but you can absolutely simplify and use one type of mushroom.
• When removing the bread baskets some of the filling may be leaking out and sticking to the pan so you may need to run a knife over these sections to loosen.

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• Brocolli Tacos
• Spinach + Artichoke Bites
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Comments

[Dani]

HI NIkki, love you on Food Network Star and I can't wait for your new cookbook!!!!
Saw this recipe a few weeks ago and wanted to try it. We're having an appetizers-only party this weekend so I have the perfect opportunity to make and eat these!

Just one question - how many appetizer cups does this make????

Thanks so much!