Recipe: Shrimp Stuffed Mushrooms

Baked Stuffed Mushrooms — with Shrimp

Here’s a yummy appetizer recipe from Paulding & Company that seafood fans should love:

Shrimp Stuffed Mushrooms

Recipe courtesy Paulding & Company


▪ 32 medium sized brown mushrooms (crimini)

▪ 2 medium shallots

▪ 2 Tbs. butter

▪ 1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)

▪ ½ Lb. raw peeled chopped and deveined shrimp

▪ ¼ cup chopped parsley

▪ pinch cayenne pepper or shake of Tabasco

▪ salt to taste and freshly ground black pepper

▪ 1 cup freshly grated Grana padano or Parmesan

▪ 1/3 cup mayonnaise (Best foods-not a sweetened one!)

▪ 2 Tbs. parsley

▪ Paprika for sprinkling on after they bake


Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.

Yield: 32 pieces

Majarete Recipe


Make a dessert worthy of a luxury resort thanks to this recipe from Meliá Caribe Tropical resort’s restaurant The Level:


Recipe courtesy Meliá Caribe Tropical


1 liter whole milk

1 lb sweet corn (you can use canned corn)

1 ounce butter

1 ounce cinnamon stick

1 ounce vanilla extract

8 ounces sugar

0.5 liter evaporated milk

14 grams cornstarch


1. Blend sweet corn with milk; once is well blended pass the mix through a strainer.

2. Put mix on a large saucepan over medium heat and add all ingredients one by one except the cornstarch.

3. Stir slowly and let boil for about 8 minutes, add cornstarch previously dissolved in some milk. Let boil for 4 more minutes at slow heat stirring constantly.

4. Pour the mixture into a large mold or individual cups. Allow to cool before serving. Is equally tasty after refrigeration.

Pescado con Coco Recipe

Pescado con Coco

Meliá Caribe Tropical resort is sharing another delicious recipe from their luxury restaurant, The Level: Pescado con Coco, a grouper fillet covered in coconut sauce.

Pescado con Coco

Recipe courtesy Meliá Caribe Tropical


3 Lbs grouper fillet

1 Milliliter coconut milk (canned)

1 Milliliter cream

6 ounces tomato paste

3 ounces white onion

14 ounces olive oil

2 ounces garlic

6 ounces white wine

3 ounces lime juice

1 ounce ground pepper

12 ounces butter

5 ounces flour

0.5 ounces oregano

1 dried coconut (optional)


1. Fillet grouper into 8-ounce portions; season with salt, pepper, garlic, olive oil, oregano and lime juice.

2. Grill grouper about 2 minutes on each side until is medium cooked. Remove from iron and set aside until coconut sauce is ready.

3. Slice coconut into small portions, blend with a small amount of water; extract the coconut milk using a strainer or a fine clean piece of clothing, discard solids.

4. Melt butter in a skillet over medium heat, sauté onions and garlic until onion has softened and turned translucent, add tomato paste, flour, coconut milk, cream and fresh coconut milk (optional), whisk until all ingredients are blended, season with salt and pepper, and stir. Add white wine and reduce slightly. When the sauce has the desired consistency, arrange grouper fillets into saucepan and finish cooking.

5. Serve with rice or your preferred side dish.

15 Minute Stovetop Mac ’n’ Cheese Recipe

Stove Top Mac 'n' Cheese

Promotional book copy received. This post contains our Amazon Associates link.

I’m all about easy recipes, so I’m loving this 15 minute mac ‘n cheese recipe from David Venable’s newest cookbook, Back Around the Table, which came out this week:

Five-Cheese, Fifteen-Minute Stovetop Mac ’n’ Cheese

From the Book, IN THE KITCHEN WITH DAVID: QVC’s Resident Foodie Presents Back Around the Table; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

Anyone who knows me knows that I love macaroni and cheese. It is, hands down, my favorite dish in the world. But, I have to admit, mac ’n’ cheese takes time to make and bake, so I decided to create a streamlined, stovetop version that doesn’t skimp on flavor or creaminess. The best part— besides its scrumptious goodness — is that it takes just fifteen minutes. I use five cheeses— smoky Gouda, nutty Gruyère, fruity Asiago, and two sharp Cheddars. Gemelli, which means “twins” in Italian, are a short double- twisted pasta shape that holds on to the sauce. If you love
melted cheese, sprinkle some additional Cheddar on top and place the pot under a preheated broiler for 3 to 4 minutes. Of course, I would always recommend adding some divine swine— like cooked, crumbled bacon on top!

Makes 6 to 8 servings

3 tablespoons unsalted butter
2 tablespoons all- purpose flour
1 teaspoon dry mustard
2 cups heavy cream, warmed
1 cup (4 ounces) shredded smoked
½ cup (2 ounces) shredded Gruyère
¼ cup (1 ounce) shredded Asiago
1 cup (4 ounces) shredded yellow
extra- sharp Cheddar
2 cups (8 ounces) shredded white sharp
1 pound gemelli or other pasta twists,
½ cup sour cream
1 teaspoon kosher salt
½ teaspoon white pepper

Melt the butter in a Dutch oven over medium heat. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.

Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.

S’mores Martini Recipe

S'mores Martini

Promotional book copy received. This post contains our Amazon Associates link.

As summer fades and the weather cools, you may find yourself missing those cozy beach bonfires. Well, if the weather is too nasty to go outside and roast s’mores, why not stay inside and drink your s’mores instead? This delectable cocktail recipe comes to us from Back Around the Table, the new cookbook from QVC’s David Venable that debuted today:

S’mores Martini

From the Book, IN THE KITCHEN WITH DAVID: QVC’s Resident Foodie Presents Back Around the Table; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

Oh! My! Word! While these decadent drinks may remind you of toasting marshmallows and making s’mores over summer campfires, you can enjoy these grown-up cocktails any time of the year. Yes, Adult Chocolate Milk is just that—chocolate milk with vodka. Ask for it and the marshmallow vodka in wine and spirits stores. Finish a Valentine’s Day or an anniversary dinner by serving these for dessert.

Makes 2

¼ cup chocolate syrup
2 graham crackers, finely crushed
2 marshmallows
¼ cup marshmallow vodka
¼ cup Adult Chocolate Milk
¼ cup heavy cream

Put 3 tablespoons of the chocolate syrup on a small plate. Place the crushed graham crackers on another small plate. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses. Put the glasses in the freezer for 1 hour to let the chocolate harden.

Remove the glasses from the freezer. Heat a small nonstick skillet over medium-high heat. Put each marshmallow on the end of a skewer. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.

Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream. Shake well and strain the mixture into one of the glasses. Repeat for the second drink.

Bollitos de Yuca Recipe

Bollitos de Yuca

If you want to make an elegant appetizer that stands out, then take a page out a resort’s handbook: Meliá Caribe Tropical serves up luxury dishes at its restaurant The Level, and they’re sharing a recipe with us so we can recreate a little bit of the experience at home:

Bollitos de Yuca

Recipe courtesy Meliá Caribe Tropical


16 ounces yuca (cassava, tapioca)

0.5 liters whole milk

8 ounces Cheddar cheese

6 ounces all-purpose flour

1 ounce finely minced parsley

1 egg

1 ounce salt

3 ounces butter

Oil for frying


1. Peel and cut yuca into small portions; boil them in lightly salt water until is tender. You can find yuca already peeled in the supermarket.

2. Once yuca is cooked, removed from water and mashed, add butter, milk, minced parsley and salt to taste, mash until is smooth.

3. Beat the egg in a small bowl. Put all-purpose flour on a separate bowl

4. Place a spoonful of mashed yuca in the palm of your hand pressing until it gets flat, put a small piece of cheddar cheese in the middle and using both hands give form of a croquette. Do the same with rest of the dough.

5. Dip the croquettes in the beaten egg and coat with all-purpose flour by rolling in bowl.

6. Pour enough oil in a medium to large frying pan to cover 1/2 inch deep. Heat the oil for frying to about 355F degrees.

7. Place the yucca croquettes in the hot oil and fry, turning several times, until golden. Remove the yucca croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

Greek BLT Recipe

Greek BLT

Here’s a great take on your traditional BLT from Kontos Foods, which uses flatbread and Tzatziki sauce to create a delicious new spin:

Greek BLT

Recipe courtesy Kontos Foods


12 slices Applewood Smoked Bacon
½ cup Kontos Tzatziki sauce (contains Greek yogurt, cucumber, garlic, oil, and salt)
4 pieces Kontos Greek Lifestyle Flatbread
Extra Virgin Olive Oil, for brushing the bread
1 ½ cups Baby Arugula
2 ripe Tomatoes (heirloom if available)
Salt & Pepper to taste


Prepare bacon and drain fat.
Lightly brush the olive oil over both sides of Kontos Flatbread and heat in oven until warmed, but still soft.
Cut bread in half and top one side with Kontos Tzatziki sauce, arugula, tomato, and bacon.
Sprinkle salt and pepper to taste and cover with other half of bread.

Tasty Tailgating Appetizer Recipes

Tasty Tailgating  Appetizer Recipes

Planning your menu for game day? Have a big tailgating event coming up? Then you won’t want to miss these delicious appetizer recipes from Colman’s Mustard:

Maurice’s Spicy Chicken Wings

Recipe courtesy Colman’s Mustard.


40 chicken wings

3/4 cup soy sauce

2/3 cup honey

4 teaspoons vegetable oil

3 tablespoons Colman’s Dry Mustard Powder


Put the chicken wings in a large self-sealing plastic bag. Mix the soy sauce, honey, vegetable oil, and dry mustard in a bowl, then pour it into the bag. Close the bag securely and shake until all the chicken is well coated. Refrigerate the chicken wings, in the bag with the marinade, for at least 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, and place a rack on top of the foil. Remove the chicken wings from the bag and place them in one layer on the rack. Bake for 30 minutes, or until the chicken wings are crisp and golden.

Serving Size: 10 servings (4 wings each)

Heat Scale: Medium

Warm Beer and Cheddar Dip

Recipe courtesy Colman’s Mustard.


1 tsp Colman’s Dry Mustard Powder

2 tablespoons unsalted butter

2 teaspoons Worcestershire sauce

3 tablespoons all-purpose flour

12 oz sharp cheddar cheese, grated

1/2 cup milk

Kosher salt & freshly ground pepper, to taste

3/4 cup ale or darker beer

Toast points, crostini & crudites for serving

Hot sauce, to taste


In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, corstini and crudites for dipping. Makes about 2 cups.

Dark N’ Stormy Mommy Mocktail Recipe

Dark N' Stormy

Here is a fun and tasty “Mocktail” recipe with mommies in mind! This virgin drink includes Bump Water, a vitamin drink made with expectant moms in mind:

Dark N’ Stormy Mommy Mocktail

Recipe courtesy Bump Water.


1/2 tablespoon of unsulphured blackstrap molasses
2 tsp pure ginger juice
Splash of Bump Water Cranberry Ginger Sparkle


In a glass, add molasses and ginger juice. Top with ice and Bump Water. Enjoy!

Ultimate Beer Lover’s Oktoberfest Celebration Giveaway

The Ultimate Beer Lover’s Happy Hour

Are you a beer lover like me? Then you’ll love The Ultimate Beer Lover’s Happy Hour by John Schlimm. This new cookbook features the best in bar food along with recipes for “Beer cocktails”. John’s great-great-grandfather was Peter Straub of Straub Brewery, so you could say that a love of beer runs in the family! To get you in the “Spirits”, we have some tasty recipe excerpts from the book to share, along with a super fun Beer Lover’s Oktoberfest Prize Pack giveaway. Check it out below and make sure you pick up a copy of the book, available now on Amazon, B&N, BAM, IndieBound and !ndigo.

Recipe Excerpts

Flying Buffalo at the Tap Pizza

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

The sizzle of Frank’s RedHot-infused toppings balanced by the cool arugula, carrots, cucumber, and tomatoes on top of this baked crust will get your pizza night soaring. The perfect counterpoint to this hot and cool blend of ingredients is an American or English Pale Ale with its malty overtones and slightly bitter edge, a hoppy IPA, or a sweeter, medium-hops Oktoberfest.

Pair with:
American or English Pale Ale, India Pale Ale, Oktoberfest


½ cup ketchup
¼ cup Frank’s RedHot Cayenne Pepper Sauce
1 teaspoon liquid smoke
2 teaspoons extra-virgin olive oil
½ cup chopped yellow onion
8 ounces seitan, cut into ½-inch cubes, or tofu, pressed drained, and cut into ½-inch cubes
2 cups quartered cremini mushrooms
1 (12-inch) prebaked pizza crust
1 ½ cups arugula or spinach, julienned
2 carrots, shredded
½ cucumber, peeled and diced
2 tomatoes, cut into ¼-inch-thick slices


Place an oven rack in the lower third of the oven, and preheat the oven to 450°F. Combine the ketchup, hot sauce, and liquid smoke in a small bowl, stirring well. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, and cook for 2 to 3 minutes. Add the seitan and mushrooms, and cook over medium-high heat for 3 to 4 minutes, or until the mushrooms are soft. Remove from the heat. Combine the seitan mixture and ketchup mixture in a medium-size bowl, mixing gently to coat well.
Spread the seitan mixture over the crust. Bake for 15 minutes, or until the crust is golden and crisp. Top with the arugula, carrots, cucumber, and tomatoes before serving.
Yields 1 pizza or 8 to 10 slices

Pressing and Draining Tofu

Before using tofu, it’s best to press and drain it to remove excess water. This will firm up the tofu even more.
Cut the tofu block into pieces, usually bite-size pieces or ¾-inch slices. Cover a dish or slanted cutting board (with a catch pan at the bottom) with an absorbent dish towel or paper towels. Place a single layer of tofu pieces on the surface. Cover the tofu layer with another dish towel or paper towls. Top that layer with a heavy object, such as another plate with canned vegetables on top of it, another cutting board, or a weighty skillet. Allow the tofu to drain for at least 30 minutes to an hour.
For any unused tofu, do not press and drain it. Place it in a sealed container, cover with water, and refrigerate. Replace the water every day. Tofu keeps fresh for at least 3 to 4 days.

Hippie Cayenne Sourdough Pretzels

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

Worcestershire sauce, garlic and onion powders, molasses, and Frank’s RedHot leave nothing to the imagination when it comes to these seasoned sourdough pretzels. Perfect for any occasion, from happy hour to a campfire, these fiery pretzels pair nicely with a lighter Pale Lager or Pilsner, or even a heavier Oktoberfest.

Pair with:
Oktoberfest, Pale Lager, Pilsner


1 cup (2 sticks) margarine (use recipe below or store-bought margarine)
2 tablespoons Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard, such as Colman’s, or to taste
2 teaspoon mace
Freshly squeezed juice of 1 lime
1 (1-ounce) packet dry vegetable soup mix
2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste
1 teaspoon molasses
8 droplets liquid smoke, or to taste (search for plant-based liquid smoke flavors)
20 ounces sourdough pretzels


Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.
Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.
Yields about 4 cups

DIY Margarine

16 ounces coconut oil
1 ½ cups canola or sunflower oil
1 cup full-fat coconut milk
2 tablespoons smooth Dijon mustard
1 tablespoon ground turmeric
2 teaspoons salt, or to taste

Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.
Yields about 4 cups

DIY Worcestershire Sauce

Traditional Worcestershire sauce is made using anchovies, and therefore not used by those following a plant-based lifestyle. One go-to source for plant-based Worcestershire sauce is the Annie’s Naturals brand of organic Worcestershire sauce (
Also, here is an easy homemade version:

2 cups cider vinegar
½ cup soy sauce
¼ cup light brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon freshly ground black pepper

Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.
Yields about 1 cup

Sauerkraut & Portobello Burgers

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

Pair with:


¼ cup canola or vegetable oil
2 cups of Sauerkraut
Caraway seeds, to taste
8portobello mushrooms, black gills under the caps scraped away
4 potato bread rolls/buns or regular hamburger buns


Rub 4 large Portobello mushroom caps with canola oil. Grill the mushroom caps over medium-high heat, turning once, until tender and browned on both sides, about 8 minutes. Heat 2 or more cups sauerkraut (sprinkled with caraway seeds, if you wish) in a small saucepan or in the microwave oven until fairly hot. Spoon the sauerkraut onto the inside surface of the mushrooms. Tuck one mushroom into each of four toasted buns, and serve at once.
Yields 4 burgers

Enter to Win:

One winner will receive “Ultimate Beer Lover’s Oktoberfest Prize Pack” including the following items:

1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm

2 Humane Society of the US T-shirts (1 male M, 1 female M)

Lucky Brand Jeans Gift card for 1 free pair of jeans

6 Straub Brewery Pilsner Glasses

Coleman soft cooler with hard liner (red)

Weber Barbecue Apron, black

1 OXO Steel Bottle Opener

Set of 2 wooden snack bowls

Set of 4 wooden coasters

Please note that this is a group giveaway being run by Sourcebooks, not MomStart. We are merely sharing the fun chance to win with you! Get your entries in and check out the official rules in the Rafflecopter below:

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