Cold stuffed mushrooms?
I was planning on making some stuffed mushrooms for a halloween party at work (I am going as Mario), however there aren't any suitable ovens at work and my commute is long and in the early AM so they will obviously not stay hot en route.
So the question is, how can I adapt a recipe to be cold or room temperature and that it will still taste good?
Should I still bake the mushrooms, but then add the cold stuffing mixture later when I get there? Just not sure how to go.
I am making 2 kinds, veggie and crab. I have crab meat, broccoli, cream cheese, green onions, salt, parsley, garlic powder, and a bunch of seasonings. I was going to try and come up with a good mixture...
Got any ideas?
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In general, cold food needs stronger flavors to taste equally good. A little more seasoning, a little stronger spicing, a touch more acidity.
However, you also have to consider texture and cultural expectations.
I am not sure that cold cooked mushrooms are... expected. You might want to try it in advance and see what you think. On the other hand, raw mushrooms would be dissonant as well with stuffing.
I would suggest reassessing what you are taking. Perhaps a crudite, where your fillings transform into dips, and you supplement the (raw) mushrooms with other vegetables might be a logistically more appropriate dish.
If you want hot dips, they can probably be done in a microwave, if your office has one.
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