Thanksgiving Finger Food Ideas We’re Crushing On
Thanksgiving is a wonderful time to gather with family and friends, and finger foods can make your table even more delightful. Finger foods let everyone snack easily while enjoying good conversation and good company. These bite-sized treats are perfect for the holiday!
Why Make This Recipe
Finger foods save time during the busy Thanksgiving preparations. They are easy to prepare, offer many flavors, and allow everyone to nibble as they wish. They add fun and variety to your Thanksgiving spread!
How to Make Stuffed Mushrooms
Stuffed mushrooms are tasty and simple to make. They are filled with delicious ingredients and pack a flavorful punch in every bite. Your guests will love them!
Ingredients:
- 20 medium-sized mushrooms
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onion, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Directions:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
- In a bowl, mix the chopped mushroom stems, cream cheese, cheddar cheese, green onion, garlic powder, salt, and pepper.
- Stuff each mushroom cap with the cheese mixture.
- In another bowl, combine breadcrumbs and olive oil. Sprinkle the mixture over the stuffed mushrooms.
- Place the mushrooms on a baking sheet and bake for 20 minutes, or until golden brown.
- Remove and let cool slightly before serving.
How to Serve Stuffed Mushrooms
Arrange the stuffed mushrooms on a platter. Garnish with a sprinkle of fresh herbs, such as parsley, for color. They are great served warm or at room temperature.
How to Store Stuffed Mushrooms
If you have leftovers, let the stuffed mushrooms cool completely, then store them in an airtight container in the fridge for 3-5 days. You can also freeze them before baking for future use.
Tips to Make Stuffed Mushrooms
- Choose mushrooms that are firm and fresh for the best texture.
- Mix in cooked sausage or bacon for added flavor.
- Experiment with different cheeses or herbs to make them your own.
Variation
You can substitute the cream cheese with ricotta or goat cheese for a different flavor profile. Adding spinach or artichokes can give them an extra twist!
FAQs
1. Can I make stuffed mushrooms ahead of time?
Yes, you can prep the stuffed mushrooms a day ahead and store them in the fridge. Bake them just before serving.
2. Can I use frozen mushrooms?
Fresh mushrooms provide the best texture, but you can use frozen if no fresh ones are available. Ensure you thaw and drain excess water.
3. What else can I add to the filling?
You can add cooked vegetables, herbs, or nuts for different flavors and textures. Try to balance the ingredients for the best taste!
Stuffed Mushrooms
Delicious stuffed mushrooms filled with cream cheese, cheddar, and seasonings, perfect for Thanksgiving gatherings as bite-sized finger foods.
Mushroom Filling
- 20 medium-sized medium-sized mushrooms (Choose firm and fresh mushrooms for best texture.)
- 1 cup cream cheese, softened (Can substitute with ricotta or goat cheese.)
- 1/2 cup shredded cheddar cheese (Experiment with different cheeses.)
- 1/4 cup green onion, chopped
- 1/2 teaspoon garlic powder
- to taste Salt and pepper (Adjust seasoning to preference.)
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
- In a bowl, mix the chopped mushroom stems, cream cheese, cheddar cheese, green onion, garlic powder, salt, and pepper.
- Stuff each mushroom cap with the cheese mixture.
Topping and Baking
- In another bowl, combine breadcrumbs and olive oil. Sprinkle the mixture over the stuffed mushrooms.
- Place the mushrooms on a baking sheet and bake for 20 minutes, or until golden brown.
- Remove and let cool slightly before serving.
These stuffed mushrooms can be served warm or at room temperature. Garnish with fresh herbs for color. Leftovers can be stored in an airtight container in the fridge for 3-5 days, or they can be frozen before baking for future use.
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