Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms (perfect appetizer for thanksgiving or vegetarian main!)

You guys, it’s here. IT. IS. HERE!!

After two years of working and waiting I finally have an actual, real-life, physical copy of my book LUSH in my grubby little paws. It’s gorgeous and by far my favorite book I’ve ever written, I hope you love it as much as I do.

Wanna get a beer with me and celebrate? The answer is yes. YES, YOU DO! Are you going to be in Seattle or New York in October? Then you have no excuses, not one.

To entice you into joining me I’ve made you some stuffed mushrooms. I will, however, eat all of them before either event so don’t be counting on eating any, they’re all mine. But you should make them for yourself. Especially as an appetizer for Thanksgiving. Or a Halloween party. Or just a Tuesday because you feel like it.

Stuffed mushrooms was one of the first recipes I ever developed on my own and I still love them. Do you have a veg-head coming over for Thanksgiving and are at a loss for what to serve them as a main? Just swap the 24 cremini mushrooms with 8 portobello mushrooms and they will have more than enough food to be as stuffed as the rest of us.

So there you have it. A perfect appetizer that doubles as a vegetarian main dish, and you’ve already decided to come out and have a beer with me next month. Not a bad Thursday.

Print Recipe

5 from 1 vote

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Ingredients

24 cremini mushrooms baby bellas
2 tablespoons (28g) olive oil
1 cup chopped white onions
3 cloves garlic minced
1 teaspoon (6g) salt
1 teaspoon black pepper 3g
1 cup (50g) chopped fresh spinach, packed
½ cup (120g) marinated artichokes, chopped
¼ cup (2oz) plus 1 cup beer (8oz) Oktoberfest, Marzen, brown ale, divided
4 oz cream cheese
½ cup (56g) shredded mozzarella
1 tablespoon (14g) butter, melted
1/3 cup (30g) Italian bread crumbs

Instructions

Preheat the oven to 400°F.
Wash the mushrooms well, removing the stems. Chop the stems, set aside. Add the mushroom caps, hole side up, to a baking dish (or dishes).
Heat the olive oil in a pan over medium-high heat. Add the chopped mushroom stems and onions, cooking until onions and mushroom pieces have softened. Stir in the salt and pepper.
Stir in the garlic, then add the spinach, cooking until the spinach has softened and wilted, stir in ¼ cup beer and the artichokes.
Add the cream cheese, stirring until it has melted and combined with the rest of the filling ingredients. Stir in the cheese until melted.
Add heaping spoonfuls into the holes in the mushrooms.
Stir together the melted butter and breadcrumbs. Add a teaspoon or so to the top of each mushroom.
Add the beer to the pan around the mushrooms (if using two pans, divide the beer between the pans).
Cover the pan and bake for 18 minutes, remove the cover and cook for an additional 10 minutes or until the top has browned.

Notes

To make this entree-sized portions, substitute the cremini mushrooms for 8 portobello mushrooms.
To make in advance, stop at step seven (right before you pour the beer into the pan, just drink it instead!), cover and refrigerate for up to 36 hours.

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I was a vegetarian for 3 years. Mostly because I grew up on a farm, and I saw how the sausage was made. It didn’t stick, but what did stick is my true and complete love for non-meat burgers (and yes, I still love burgers of the meat-based variety, I just see them as two different things).

The flavors you can get from a patty made with a bowl full of produce is rather staggering, and this burger is easily my favorite.

I’d love to take credit for the depth of flavors, but it’s due in no small part to these chips. Even when turned into crumbs and buried in a ton of other bold flavors, you can taste the heat and the lemongrass from the Kettle Brand Fiery Thai potato chips!

The burger also just so happens to pair beautifully with a winter ale. The malt and spices of a good winter ale will taste fantastic with the flavors of sweet potatoes, smoked paprika, and lemongrass.

I’m not going to lie to you, you can always see right through me. I ate these burgers for three meals in a row. I even put an egg on a patty, added some avocado and sweet chili sauce and ate it for breakfast. And I’m not even sorry about it.

Yum

Fiery Thai Kettle Brand Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Yield: 6 servings

Ingredients

For the Burgers

1 lbs sweet potatoes
3 tablespoons olive oil, divided (plus more as needed)
1 (4.2 oz) bag of Kettle Brand Fiery Thai Potato Chips
¼ cup rolled oats
1 cup quinoa (red or black), cooked (1/3 cup pre-cooking volume)
1 can black beans, rinsed and drained
2 tablespoons cilantro, minced
2 tablespoons green onions, minced
1 teaspoon garlic powder
¼ teaspoon smoked paprika
3 tablespoons beer (winter ale, rye, Bock)
6 hamburger buns
1 large avocado, sliced
1 tomato, sliced
Additional potato chips for garnish, if desired

For the Sauce:

1 cup sour cream
¼ cup Thai sweet chili sauce
1 tablespoon beer (winter ale, rye, Bock)
1/8 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon garlic powder

Instructions

Preheat oven to 375° F.
Peel the sweet potatoes, then cut into cubes. Add to a baking sheet, drizzle with 2 tablespoons olive oil. Roast until the potatoes are fork tender, about 20 minutes (boiling the potatoes will add too much moisture to the filling).
Add the potato chips and the oats to a food processor, process until just crumbs remain.
In a large mixing bowl add the chip crumbs, sweet potato cubes, cooked quinoa, black beans, cilantro, onions, garlic powder, smoked paprika, and beer. Mix until well combined. Form into 6 large patties, about ¾ inch tall.
Heat remaining olive oil in a skillet over medium high heat, cook the patties until golden brown on each side, adding more olive oil to the pan when it starts to dry.
In a small bowl stir together the sauce ingredients.
Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
To make in advance, make the burger patty mixture, add to an air tight container, chill for up to three days before using.

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http://thebeeroness.com/2017/12/20/fiery-thai-kettle-chips-and-sweet-potato-burgers-with-beer-sweet-chili-cream-sauce/

Mushroom, Stout and Goat Cheese Pot Pie

A bunch of years ago I was in Dublin, Ireland for the St. Patricks day celebrations. I had flown over from LA, with only two nights booked at the Brewery Hostel at the base of the Guinness brewery. The night of the festival I was without a room, all at once ecstatic to be in Dublin for the Merriment and panicked to be without a place to stay.

I had three options.

1. Through a friend of a friend twice removed, I was connected with an Irish man willing to take me in for the night.

2. I had met some lovely Australians who were working on renovating a flat in town, but it was completely empty of any furniture and the electricity and water were both shut off, but it was walls and a roof.

3. Wander the streets for the evening, falling in and out of pubs, until I pass out on the street with some of the more rowdy locals.

I hesitantly opted for option one. If you have ever been a young girl with a backpack and a guidebook in a foreign city, I don’t need to underscore the concerns I had with this set up. Lucky for me, this man was Irish to the core: friendly, hospitable and a perfect gentleman.

I spent most of the evening running around Dublin, from pub to pub, drinking the local beer (Guinness), probably offending the bartenders by tipping them (not a custom in Ireland, “Would you tip your doctor?!”) and watching the locals swell with patriotic pride as fireworks burst over the River Liffey in the heart of Dublin.

All of this, the people who welcomed me in, the beer that warmed my soul, and the celebration that swirled around me, will always give me a deep love for Ireland and Her people.

Kiss the Irish, they deserve it.

Mushroom, Stout and Goat Cheese Pot Pie

Ingredients

2 tbs olive oil (plus additional as needed)
4 large carrots, chopped
2 large leek, chopped (white and very light green potion only)
2 celery stalks, chopped
2 cloves garlic, minced
1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
1 cup peas
1 cup broth (vegetable or beef)
12 ounces stout
¼ cup AP flour
1 tsp dried oregano
1 tsp black pepper
½ tsp salt
3 ounces goat cheese
1 sheet puff pastry, thawed
2 tbs melted butter

Directions

Preheat oven to 375.
In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
Top each bowl with one square, press into shape.
Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
Bake at 375 until puff pastry is golden brown.

http://thebeeroness.com/2013/03/01/mushroom-stout-and-goat-cheese-pot-pie/