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Stuff Your Own Mushroom Sliders

Stuff Your Own Mushroom Sliders

Name your topping for these delicious little seasoned stuffed baby portabella sliders that are sure to make a savory mouthful.

  • Choice of cheese: havarti, asiago, Swiss
  • Choice of meat: sausage, bacon, shrimp
  • Choice of veggie: potato, tomatoes, spinach

Version One: Meat and Potatoes

Ingredients

  • 1 Tbsp Villa Frizzoni® canola oil
  • 14 oz Prairie Creek® cooked sausage, diced
  • 15 oz Bountiful Harvest® diced potatoes
  • 1 tsp Culinary Secrets® dried sage (RFS# 24662)
  • Salt and pepper to taste
  • ½ c Cobblestreet Market® cubed dilled Havarti cheese (RFS# 71490)
  • Portabellini mushrooms, stem removed (RFS# F0402)

Preparation

  1. In a large frying pan, heat oil over medium heat.
  2. Add sausage, diced potatoes, sage, and salt and pepper. CCP: Cook until minimum internal temperature of 165°F has been reached.
  3. Remove from heat and mix in Havarti cheese.
  4. Place 1 Tbsp of mixture in each mushroom.
  5. Bake in a greased oven-proof frying pan or baking sheet in a 350°F oven for 10 minutes or until cheese is melted.

Servings: 4 cups mix (enough to stuff 64 mushrooms)

Version Two: Italian style

Ingredients

  • ½ c Good Roots® spinach, chopped
  • ½ c Villa Frizzoni® marinara sauce
  • ¼ c Prairie Creek fully cooked bacon bits
  • Villa Frizzoni® shredded Asiago cheese
  • Portabellini mushrooms, stem removed

Preparation

  1. In a large bowl, mix the spinach, marinara sauce, and diced bacon.
  2. Place 1 Tbsp of mixture in each mushroom.
  3. Top with Asiago cheese.
  4. CCP: Bake in a greased oven-proof frying pan or baking sheet in a 350°F oven for 10 minutes or until cheese is melted a minimum internal temperature of 165°F is reached.

Servings: ¾ cup mix (enough to fill 12 mushrooms)


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