20-25 Baby Bella Mushrooms
2 TBSP INFUSED SPicy Calabrian Peston Olive Oil
To Taste Kosher Salt
8 oz Cream Cheese (room temperature)
4 oz Crabmeat (finely chopped)
1 TBSP INFUSED Basil Olive Oil
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp Black Pepper, freshly ground
1/4 tsp Salt
1/4 cup Spicy Nutcrumbs from INFUSED (or regular breadcrumbs)
2 TBSP Parmesan Cheese, Grated
1 TSBP Parsley, Chopped
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place caps, open end up on the lined baking sheet. Brush each cap with INFUSED Spicy Calabrian Peston Olive Oil and season with salt.
To make stuffing: Finely chop all mushroom stems. In a large mixing bowl,combine cream cheese, crabmeat, garlic, paprika, black pepper, mushroom stems, INFUSED Basil Oliv Oil, salt and Spicy Nutcrumbs.
Stuff mushrorom caps with filling, then sprinkle tops with parmesan cheese.
Bake uncovered approximately 3- minutes until mushroom are very tener and filling is nicely browned. Garnish with chopped parsley and serve hot.
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Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
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2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. INFUSED Rosemary Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup C&J Cinnamon Infused Honey
Optional - top with dried cranberries.
1 lb smoked sausage
Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.
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