Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, tour de frigo stuffed mushrooms. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Tour de Frigo Stuffed Mushrooms is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Tour de Frigo Stuffed Mushrooms is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook tour de frigo stuffed mushrooms using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tour de Frigo Stuffed Mushrooms:

1. Take 1/4 cup cream cheese, softened
2. Make ready 1 egg, beaten
3. Prepare 1 tbsp mayonnaise
4. Prepare 1/2 tsp freshly ground black pepper
5. Get crushed red chili flakes (optional, to taste)
6. Make ready pinch each of dried parsley and basil, crumbled
7. Get 1 chubby clove of garlic, pressed or finely minced
8. Take 1/2 can crab or shrimp OR fake crab (my personal preference 😉)
9. Take 1 Roma or 6 grape tomatoes, seeded and diced
10. Take 12 (ish) black or green olives
11. Make ready 12-15 cremini or white mushrooms, depending on size
12. Get oil of some sort, for coating (optional)

Tour de Frigo Stuffed Mushrooms instructions. If possible (not necessary), mash up creamcheese, egg, mayo, spices, herbs and garlic, and stick in fridge for a few hours or overnight. Pull oot an hour or so before cooking to re-soften. Pop off stems and mince to add to filling (if you like - I do.

Steps to make Tour de Frigo Stuffed Mushrooms:

1. If possible (not necessary), mash up creamcheese, egg, mayo, spices, herbs and garlic, and stick in fridge for a few hours or overnight. Pull oot an hour or so before cooking to re-soften.
2. Light oven to 375°F. Scrub mushrooms clean! Pop off stems and mince to add to filling (if you like - I do!), and scrape oot the 'gills' from inside the caps to make room for the filling.
3. Mix chopped olives and tomatoes into the cheese mixture, and fill mushroom caps generously (mine were kinda heaping!). Brush caps with oil if desired (I didn't), set on nonstick tray and bake for 10-15 mins.

Pull oot an hour or so before cooking to re-soften. Pop off stems and mince to add to filling (if you like - I do. Here is how you achieve it. Ingredients of Tour de Frigo Stuffed Mushrooms. Hey everyone, hope you are having an amazing day today.

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