Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get Recipe“If you’re looking for a super tasty appetizer that’s packed full of flavor – look no more! These Creole Stuffed Mushroom Caps are oozing with deliciousness,” Grilled Cheese Social. Each cap is stuffed with a zesty cheese mixture, thanks to Tony’s Original Creole Seasoning, that will have people grabbing for seconds and thirds.
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Kitchen Tip : Cheesy Creole Stuffed Mushrooms
Ingredients
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4 Tablespoons Olive Oil, Divided
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1 Onion, Minced
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4 Garlic Cloves, Minced
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16 Ounces Mushrooms, Stems Removed and Gently Cleaned
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2 1/4 Teaspoons Tony’s Original Creole Seasoning, Divided
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1/2 Cup Panko
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1/4 Cup Roasted Red Pepper, Chopped
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8 Ounces Cream Cheese, Room Temperature
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1/2 Cup Parmigiano, Grated
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1/4 Cup Parsley
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1/2 Cup Tony’s Creole-Style Ranch Salad Dressing
- Clear
Directions
- Begin by adding 2 tablespoons of olive oil to a pan and sauté onions with 1/4 teaspoon of Tony’s Original Creole Seasoning over medium heat for 15-20 minutes or until lightly caramelized. Add garlic and cook for 2-3 minutes then set mixture aside.
- Preheat oven to 350°F.
- Toss mushrooms with 2 tablespoons olive oil and 1/2 teaspoon Tony’s Original Creole Seasoning and set aside.
- In a bowl, mix together panko, caramelized onions and garlic, roasted red peppers, cream cheese, parmigiano, parsley and 1/2 teaspoon Tony’s Original Creole Seasoning.
- Add a spoonful of the mixture into each mushroom cap and place on a parchment lined baking sheet. Bake for 25-30 minutes or until golden.
- Remove and serve with Tony’s Ranch Dressing.
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