Tomato Mushroom Appetizers Food

TOMATO MUSHROOM CROSTINI - QUICK HEALTHY APPETIZER

Steps:

• Butter each sliced baguette slices and sprinkle some garlic salt on each of them.
• Heat a non-stick pan and toast the baguette slices on both sides till golden brown in color.
• In the same non-stick pan, add 1 tbsp oil, Italian seasoning and red chili flakes.
• Saute the oil and chili mix.
• Add the chopped mushrooms and saute for 2-3 minutes till they are lightly cooked.
• Turn off the heat and remove the mushrooms from the pan.
• Spread ricotta cheese on each toasted baguette slice.
• Add chopped mushroom and tomatoes on each slice (you can add both as per choice).
• Add chopped Mint and drizzle balsamic vinegar.
• Place the Tomato Mushroom Crostini in the serving platter.
• Enjoy with choice of beverage.

17 EASY MUSHROOM APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom appetizer in 30 minutes or less!

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

TOMATO MUSHROOM APPETIZERS

Steps:

• Clean mushrooms and remove stems; reserve for another use.
• Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish.
• Blend together onion, cheese and worcestershire sauce; set aside.
• Wash cherry tomatoes, dry, and cut in half.
• Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
• Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.

MUSHROOM-STUFFED TOMATOES

Steps:

• Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

TOMATO MUSHROOM SOUP

Steps:

• In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.