Mama Geraldine's Parmesan Herb Stuffed Mushrooms
Ingredients:
• 1 box Mama Geraldine’s Parmesan Cheese Straws, crushed into bread crumbs
• 1, 8oz package of portobello mushrooms
• 1/2 Lemon (zest peel and juice of half) the remainder garnish
• 1/2 C Cleaned and chopped Italian flat leaf Parsley
• 2 tsp. Thyme
• 2 Garlic Cloves chopped and peeled
• 1 Shallot chopped
• 2 to 3 Tbsp. Oil
• 1/2 C of Parmesan
You will also need:
• one large bowl
• pastry brush
• cutting board
• Sauté Pan
Directions:
1) Combine first 7 ingredients
2) Form the Hamburger Patties
3) Salt and pepper
4) Spray grill with non-stick
5) Grill on med-high for approximately 6 mins on
each side.
6) Serve on toasted bun
with melted Cheddar, lettuce & tomato
Decadent Macaroni & Cheese with Mama Geraldine's
Cheese Straw Topping
Ingredients:
• 3 C uncooked short pasta (elbow or cavatappi)
• 4 Tbsp. (1/2 stick) butter
• 2, 12 oz. cans evaporated milk
• 1/3 C Skim or Low-fat Milk
• 2 eggs
• 1/4 tsp. nutmeg
• Pinch of Cayenne Pepper
• 8 oz. American Cheese slices, torn (about 2 cups or
8 slices)
• 8 oz. Gruyere, grated (about 2 cups)
• 8 oz. Sharp Cheddar, grated (about 2 cups)
• 1, (4.5 oz.) box of Mama Geraldine's Aged Cheddar Cheese Straws, crushed
You will also need:
• 9 x 13 pan
• Strainer
• Large Pot for Pasta
• Large Mixing Bowl
Directions:
1) Preheat oven to 375º F.
2) Cook pasta, drain and return to the pot.
3) Add butter and toss until melted.
4) Whisk together the evaporated milk, skim milk, eggs, nutmeg and cayenne. You can add salt to taste.
5) In a separate bowl combine the cheeses.
6) In a 9x13 pan, add some pasta to cover bottom, top with cheeses then repeat with another Layer of pasta and cheese. Pour the milk mixture over the top.
7) Bake until warm and bubbly, 20-25 min.
8) Add Mama Geraldine's Cheese Straws and put back in oven for 10 min.
To Freeze - Cool completely, cover tight with plastic wrap and foil. Defrost before reheating. Remove the plastic wrap, cover with foil and bake at 350º for 25-30 min. until warmed through.