13 Delicious Garys Stuffed Mushrooms Recipes

Zesty, savory, and utterly irresistible, Gary’s stuffed mushrooms are the perfect bite-sized delight to elevate any gathering or cozy night in. Whether you’re a seasoned chef or a kitchen newbie, our roundup of 13 delicious recipes promises to inspire your next culinary adventure. From cheesy classics to bold new twists, there’s a stuffed mushroom here to tantalize every taste bud. Dive in and discover your new favorite appetizer!

Garys Classic Stuffed Mushrooms with Cream Cheese

Alright, let’s dive into the world of stuffed mushrooms that’ll make your taste buds do a happy dance! Gary’s Classic Stuffed Mushrooms with Cream Cheese are the ultimate party pleaser, combining earthy mushrooms with a rich, creamy filling that’s downright irresistible.

Ingredients

• 16 large white mushrooms, stems removed and finely chopped
• 2 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter and sauté the chopped mushroom stems, yellow onion, and garlic until softened, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Transfer the sautéed mixture to a bowl and let it cool slightly before adding the cream cheese, Parmesan cheese, smoked paprika, sea salt, and black pepper. Mix until well combined. Tip: Softening the cream cheese beforehand makes blending easier.
4. Using a small spoon, generously fill each mushroom cap with the cream cheese mixture, mounding it slightly.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the filling is golden and bubbly. Tip: For an extra golden top, broil for the last 2 minutes.
6. Garnish with fresh parsley before serving.

Every bite of these stuffed mushrooms offers a creamy, savory explosion with a hint of smokiness, perfect for popping straight into your mouth or pairing with a crisp white wine. Elevate your appetizer game with these little bites of heaven!

Garys Spicy Sausage Stuffed Mushrooms

Ready to turn up the heat in your kitchen? Gary’s Spicy Sausage Stuffed Mushrooms are here to kick your appetizer game up a notch, blending fiery flavors with the earthy goodness of mushrooms in a bite-sized package that’s impossible to resist.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 pound spicy Italian sausage, casing removed
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter, melted
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and set aside.
3. In a skillet over medium heat, cook the spicy Italian sausage until browned, about 5 minutes, breaking it into small crumbles with a wooden spoon.
4. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the chopped mushroom stems, panko breadcrumbs, Parmesan cheese, parsley, red pepper flakes, sea salt, and black pepper, cooking for an additional 2 minutes to combine.
6. Brush each mushroom cap with melted clarified butter, then generously fill with the sausage mixture.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Get ready to dazzle your taste buds with these stuffed mushrooms, where the spicy sausage filling contrasts delightfully with the soft, juicy mushroom caps. Serve them atop a smear of creamy goat cheese for an extra layer of decadence that’ll have your guests begging for the recipe.

Garys Crab Stuffed Mushrooms

Feast your eyes on this, folks! Gary’s Crab Stuffed Mushrooms are the little bites of joy that’ll have your guests thinking you’ve been hiding a chef’s hat somewhere. Perfect for those who love to impress without the stress, these mushrooms are a blend of succulent crab and earthy goodness, all wrapped up in a bite-sized package.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/2 cup unsalted butter, clarified
• 1/4 cup shallots, finely minced
• 2 cloves garlic, finely minced
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 8 ounces lump crabmeat, carefully picked over for shells
• 1/4 cup heavy cream
• 1/2 cup Gruyère cheese, freshly grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems.
3. In a large skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems, shallots, and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Stir in the panko breadcrumbs, parsley, smoked paprika, and cayenne pepper, cooking for an additional 2 minutes to toast the breadcrumbs lightly.
5. Gently fold in the lump crabmeat, being careful not to break up the chunks too much.
6. Pour in the heavy cream, stirring to combine, and cook until the mixture is slightly thickened, about 3 minutes.
7. Remove from heat and stir in the Gruyère cheese until melted and well incorporated. Season with salt and pepper to taste.
8. Carefully spoon the crab mixture into the mushroom caps, mounding slightly.
9. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
10. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

Delight in the contrast of textures—the tender mushroom caps giving way to the rich, creamy crab filling, with a hint of spice that lingers just right. Serve these atop a slate board for a rustic touch, or alongside a crisp, chilled white wine to cut through the richness.

Garys Spinach and Feta Stuffed Mushrooms

Yum, get ready to elevate your appetizer game with these bite-sized bursts of joy that are as fun to make as they are to devour. Perfect for when you want to impress without the stress, these stuffed mushrooms are a cheesy, savory dream come true.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 2 tbsp extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped mushroom stems and onion, sautéing until soft, about 5 minutes.
3. Add the minced garlic and spinach to the skillet, cooking until the spinach wilts, approximately 2 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the sautéed vegetables with feta, Parmesan, salt, and pepper. Stir until well mixed.
5. Brush the mushroom caps with the remaining olive oil and place them on the prepared baking sheet.
6. Spoon the filling into each mushroom cap, pressing gently to pack the mixture. Sprinkle the tops with panko breadcrumbs for a crispy finish.
7. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

Now, these little gems are best enjoyed warm, with the feta meltingly luscious against the earthy mushrooms. Try serving them atop a smear of roasted red pepper sauce for an extra pop of color and flavor that’ll have your guests swooning.

Garys Bacon and Cheddar Stuffed Mushrooms

Mushrooms, bacon, and cheddar walk into a bar… and the result is this irresistibly savory appetizer that’s about to steal the show at your next gathering. These stuffed mushrooms are the perfect blend of smoky, cheesy, and utterly delicious, proving that good things really do come in small packages.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 4 slices thick-cut bacon, diced
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, clarified
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with clarified butter.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add the chopped mushroom stems and minced garlic, sautéing in the bacon fat until softened, about 3 minutes. Tip: This step infuses the mushrooms with a deep, smoky flavor.
4. Transfer the mushroom stem mixture to a mixing bowl. Add the crispy bacon, grated cheddar, softened cream cheese, smoked paprika, sea salt, and black pepper. Mix until well combined.
5. Using a small spoon, generously fill each mushroom cap with the bacon and cheddar mixture. Tip: Pack the filling tightly to prevent it from shrinking during baking.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Garnish with fresh chives before serving.

Crunchy on the outside, creamy on the inside, these stuffed mushrooms are a textural dream with a flavor punch that’s hard to beat. Serve them atop a slice of toasted baguette for an extra crunch or alongside a crisp, green salad to balance the richness.

Garys Italian Sausage Stuffed Mushrooms

Who knew that stuffing mushrooms could be such a game-changer? Gary’s Italian Sausage Stuffed Mushrooms are here to prove that these little fungi can be the life of the party, packed with flavors that’ll make your taste buds dance the tarantella.

Ingredients

• 1 pound large cremini mushrooms, stems removed and reserved
• 1/2 pound Italian sausage, casing removed
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup panko breadcrumbs
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and set aside.
3. In a skillet over medium heat, heat 1 tablespoon of olive oil and sauté the onion until translucent, about 3 minutes.
4. Add the garlic and chopped mushroom stems to the skillet, cooking until the mushrooms release their moisture and it evaporates, about 5 minutes.
5. Push the mushroom mixture to one side of the skillet, add the Italian sausage, and cook until browned, breaking it apart with a spoon.
6. Combine the sausage and mushroom mixture, then stir in the Parmigiano-Reggiano, panko, thyme, red pepper flakes, and salt.
7. Brush the mushroom caps with the remaining olive oil and fill each cap generously with the sausage mixture.
8. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden brown.
9. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Zesty and savory, these stuffed mushrooms boast a perfect contrast between the juicy caps and the crispy, flavorful filling. Serve them atop a swirl of marinara sauce for an extra Italian flair that’ll have everyone asking for seconds.

Garys Garlic Parmesan Stuffed Mushrooms

Oh, the joys of biting into a mushroom that’s been transformed into a vessel of cheesy, garlicky bliss! These stuffed mushrooms are not just a dish; they’re a conversation starter, a party favorite, and quite possibly the reason your guests will never leave.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes.
3. Add minced garlic to the pan and cook for an additional 1 minute, stirring constantly to prevent burning.
4. In a mixing bowl, combine the sautéed stems and garlic with panko breadcrumbs, Parmesan cheese, cream cheese, sea salt, and black pepper until well blended.
5. Generously fill each mushroom cap with the stuffing mixture, pressing lightly to adhere.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Garnish with fresh parsley before serving.

Velvety on the inside with a crispy, golden top, these mushrooms are a textural dream. Serve them atop a slice of toasted baguette for an extra crunch, or alongside a crisp white wine to cut through the richness.

Garys Buffalo Chicken Stuffed Mushrooms

Delightfully devilish and daringly delicious, these Buffalo Chicken Stuffed Mushrooms are about to become the MVP of your appetizer game. Packed with punchy flavors and a kick that’ll have your taste buds doing the cha-cha, they’re the perfect blend of spicy, savory, and utterly irresistible.

Ingredients

• 1 lb large cremini mushrooms, stems removed and reserved
• 1 cup cooked chicken breast, finely shredded
• 1/2 cup buffalo sauce
• 1/4 cup cream cheese, softened
• 1/4 cup blue cheese crumbles
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, blue cheese crumbles, melted butter, chives, garlic powder, and smoked paprika until well blended.
3. Generously fill each mushroom cap with the chicken mixture, ensuring a slight mound on top for that picture-perfect finish.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden.
5. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Absolutely bursting with bold buffalo flavor and a creamy, cheesy center, these stuffed mushrooms offer a delightful contrast of textures. Serve them atop a rustic wooden board for a charming presentation that’s sure to impress at your next gathering.

Garys Vegetarian Stuffed Mushrooms

Zesty and zippy, these vegetarian stuffed mushrooms are about to become the MVP of your appetizer game. Packed with flavors that dance on the palate, they’re a surefire way to impress at any gathering, or just treat yourself to something spectacular on a Tuesday night.

Ingredients

• 12 large cremini mushrooms, stems removed and finely chopped
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Heat 2 tbsp of extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and chopped mushroom stems to the skillet, cooking until the mixture is soft and fragrant, approximately 5 minutes. Tip: Ensure the mushroom stems are finely chopped to blend seamlessly into the filling.
4. Remove the skillet from heat and stir in the panko breadcrumbs, grated Parmesan, ricotta cheese, fresh thyme leaves, sea salt, and black pepper until well combined. Tip: For a richer flavor, toast the panko breadcrumbs lightly before adding them to the mixture.
5. Generously fill each mushroom cap with the stuffing mixture, pressing down lightly to compact.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden brown and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Wondrously crispy on the outside with a creamy, savory center, these stuffed mushrooms are a textural dream. Serve them atop a swirl of balsamic reduction for an elegant touch, or simply enjoy them straight off the baking sheet—no judgment here.

Garys Blue Cheese and Walnut Stuffed Mushrooms

Craving a bite-sized appetizer that packs a punch of flavor? These stuffed mushrooms are your ticket to taste bud town, blending the bold tang of blue cheese with the earthy crunch of walnuts for a party in your mouth.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/2 cup crumbled blue cheese
• 1/4 cup finely chopped walnuts
• 2 tbsp unsalted butter, melted
• 1/4 cup heavy cream
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with butter.
2. Finely chop the reserved mushroom stems and sauté in melted butter over medium heat until softened, about 5 minutes.
3. In a mixing bowl, combine sautéed stems, blue cheese, walnuts, heavy cream, garlic, salt, and pepper until well blended. Tip: For a smoother filling, pulse the mixture in a food processor briefly.
4. Generously fill each mushroom cap with the cheese mixture, mounding slightly. Tip: Use a small spoon or piping bag for neat, even filling.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Garnish with fresh parsley before serving. Tip: For an extra crunch, sprinkle additional chopped walnuts on top after baking.

Delight in the creamy, nutty goodness of these stuffed mushrooms, where each bite offers a perfect harmony of textures. Serve them atop a slice of toasted baguette for an elegant twist or enjoy them as they are for a gluten-free option.

Garys Shrimp and Scallop Stuffed Mushrooms

Just when you thought mushrooms couldn’t get any more luxurious, along comes this showstopper: plump, juicy shrimp and scallops stuffed into earthy mushroom caps, baked to golden perfection. It’s the kind of dish that makes you want to throw a dinner party just to show it off.

Ingredients

• 12 large white mushroom caps, stems removed
• 1/2 pound wild-caught shrimp, peeled, deveined, and finely chopped
• 1/2 pound day-boat scallops, finely chopped
• 1/4 cup unsalted butter, clarified
• 1/4 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with clarified butter.
2. In a medium skillet over medium heat, melt the remaining clarified butter and sauté the garlic until fragrant, about 30 seconds.
3. Add the chopped shrimp and scallops to the skillet, cooking until just opaque, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Deglaze the skillet with white wine, scraping up any browned bits, then stir in the heavy cream and simmer until slightly thickened, about 3 minutes.
5. Remove from heat and fold in the panko, parsley, salt, and pepper until well combined.
6. Spoon the seafood mixture into the mushroom caps, mounding slightly, and sprinkle with Parmesan cheese.
7. Bake on the prepared sheet until the mushrooms are tender and the tops are golden, about 20 minutes. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: Serve on a bed of arugula for a peppery contrast to the rich filling.

Unbelievably, each bite delivers a buttery, briny punch with a satisfying crunch from the panko topping. Try skewering them on cocktail picks for a playful appetizer that’s sure to disappear fast.

Garys Mushroom and Swiss Stuffed Mushrooms

Today is ‘2025-07-15 05:22:28.761287’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Garys Mushroom and Swiss Stuffed Mushrooms’ using the structure below.

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Ingredients

• 1 lb large cremini mushrooms, stems removed and finely chopped
• 2 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup Swiss cheese, grated
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems, diced onion, and minced garlic, sautéing until soft and fragrant, about 5 minutes.
3. Remove the skillet from heat and stir in the grated Swiss cheese, panko breadcrumbs, fresh thyme leaves, sea salt, and black pepper until well combined.
4. Carefully spoon the filling into each mushroom cap, pressing lightly to compact the mixture.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Kitchen tip: For an extra crispy topping, broil the stuffed mushrooms for the last 2 minutes of baking. Keep an eye on them to prevent burning!

These stuffed mushrooms boast a delightful contrast of textures, from the tender caps to the crispy, cheesy filling. Serve them as a sophisticated appetizer at your next gathering, or enjoy them as a decadent snack straight from the oven.

Garys Jalapeno Popper Stuffed Mushrooms

Unbelievably, these Garys Jalapeno Popper Stuffed Mushrooms are here to turn your snack game from meh to magnificent with just a bite. Packed with a punch of flavor and a dash of daring, they’re the life of any party or the star of your solo snack time.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 4 oz cream cheese, softened
• 1/2 cup sharp cheddar cheese, finely grated
• 2 jalapenos, seeds removed and finely diced
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté in clarified butter over medium heat until golden, about 5 minutes.
3. In a mixing bowl, combine the sautéed stems, cream cheese, cheddar cheese, diced jalapenos, smoked paprika, garlic powder, and salt until well blended.
4. Generously fill each mushroom cap with the cheese mixture, then sprinkle the tops with panko breadcrumbs.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Bold in flavor with a creamy, spicy filling and a crispy, golden top, these stuffed mushrooms are a textural dream. Serve them atop a slate board with a side of cool ranch for dipping, and watch them disappear before your eyes.

Conclusion

Gary’s stuffed mushrooms recipes offer a treasure trove of flavors waiting to elevate your next meal or gathering. From cheesy delights to savory surprises, there’s a recipe here for every palate. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!