I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment. I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs. I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.
My Stuffed Portobello Mushrooms
I was baffled by these years ago. The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it. However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me! So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made. Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it. Well, I can and I did. So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one. Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy. That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!
Stuffed Portobello Mushrooms Ingredients:
6 Small or 2 Large Portobello Mushrooms 1 Piece Bacon, cooked and chopped 1/4 Bell Pepper, chopped 1 Green Onion, chopped 2 tbsp Fresh Parsley, chopped 1 cup Seasoned Bread Crumbs (Dressing works GREAT) 1 cube Butter, melted ½ cup Water 1/2 cup Mozzarella Cheese Salt and Pepper to taste
Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.
Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.
Crisp Bean Burritos are the best when I feel like I’m starving. I use to get these from a copy cat version of Taco Time that only charged 79 cents a piece. So I’d hit the drive through after a hard days slavin’ at work and pick up a 6 pack of Crisp Bean Burritos. I’d usually make it through 3 and sometimes 4 before I had to give up and store the rest away. But, you know just as well as I do, we always get hungry again.
So if you’ve got some Refried Beans and at least a half decent Tortilla, we are well on our way. I recommend 2 pieces of advice that will ultimately up the quality of the Crisp Bean Burritos with no extra cost to you.
1) Use dehydrated Refried Beans and a fresh batch of tortillas.
2) Cook the refried Beans with a piece of Bacon.
Be Sure to let the beans cool before you load your tortillas. You need the beans to be thick so they don’t bleed out in the Fryer. Oil temperature should be 375 degrees and the Crisp Beans should be fried until they are golden brown(2 to 3 min).
Crisp Bean Burritos Ingredients:
1) Cook Bacon in the bottom of a pan then add your Refried Beans with Scallions.
2) Wait 10 minutes to cool, then add desired amount to each tortilla.
3) Roll and pin the last tortilla flap with a tooth pick.
4) Fry at 375 degrees until golden brown.
5) Enjoy your Crisp Bean Burritos.
What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!
My Crawfish Boil
I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.
Crawfish Boil Seasoning
I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!
Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!