Mini Sweet Potato Frittatas

by Anne Papina on November 27, 2006

This is one of my favorites to serve at parties. Mini Sweet Potato Frittatas   Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins   Author: Anne Papina Recipe type: Appetizer Cuisine: Italian Serves: 20 Ingredients 2 lb beauregard yams 1 tbsp oil 1 oz butter 4 leeks, white part […]


Fruity Peanut Butter Dip

by Anne Papina on November 18, 2006

(ARA) – There are many good reasons why Americans eat more than 600 million pounds of peanuts and more than 700 million pounds of peanut butter each year. Not only are they great for ballpark snacks and peanut butter and jelly sandwiches, they’re key ingredients in some of today’s most innovative dishes — from soups […]


Toasted Pumpkin Seeds

by Anne Papina on October 15, 2005

Toasted Pumpkin Seeds   Save Print Prep time 10 mins Cook time 40 mins Total time 50 mins   A Halloween tradition! Author: Anne Papina Recipe type: Snacks Cuisine: American Ingredients Raw pumpkin seeds (from one pumpkin) 2 quarts water ¼ cup salt or to taste 3 tbsp olive oil 2 tbsp dried rosemary Instructions […]


Sweet Potato Crunchies

by Anne Papina on October 4, 2003

Sweet Potato Crunchies   Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins   Contributed with permission by Louisiana Sweet Potatoes and ARA Content Author: Louisiana Sweet Potatoes Recipe type: Snack Cuisine: American Serves: 12 Ingredients 3 cups fresh sweet potatoes (yams) cooked and mashed or 2 (15-ounce) cans sweet […]


Hot Crab Spread

by Anne Papina on December 18, 2002

Hot Crab Spread   Save Print Prep time 5 mins Cook time 20 mins Total time 25 mins   Author: Anne Papina Recipe type: Appetiser Cuisine: American Serves: 10 Ingredients 8 oz cream cheese, softened 1 tbsp milk 8 oz flaked crab meat 2 tbsp finely chopped onion ½ tsp horseradish ½ tsp salt black […]


Hot and Spicy Tapenade

by Anne Papina on August 4, 2001

This was another hit at a recent party. Aside from pitting the olives, this one is super easy as well. Hot and Spicy Tapenade   Save Print Prep time 15 mins Total time 15 mins   Author: Anne Papina Recipe type: Appetizer Cuisine: American Serves: 10 Ingredients ½ lb mixed olives, mostly Kalamata ¼ cup […]


The New Mushroom Toppers

by Anne Papina on October 10, 2000

Image: mushroom toppers(ARA) – Mushrooms, a popular topping, are a familiar sight at any pizzeria. Steakhouses offer sautéed mushrooms over steaks and, in a family restaurant, mushrooms might be an optional topper for baked potatoes. This kind of topper, plain and simple, couldn’t be nicer but it’s a far cry from the new jazzier toppers, which combine fresh mushrooms with cheese, seasonings and other flavorful ingredients in exciting ways.

These mushroom toppers are easy to whip up so there’s every reason to enjoy them at home. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that’s worthy of any restaurant but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breast are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they’re crowned with this mushroom topper. And it’s great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic.

Mushroom and Country Sausage Topper is delightfully chunky, with fresh tomatoes and green onions added to the mix. As an all-in-one meal, it’s sensational, whether spooned over flaky baked potatoes, soft polenta or split, piping-hot biscuits. These toppers go with an astonishing variety of foods, but we shouldn’t be surprised. Rich in the savory quality known as umami or the “fifth taste,” mushrooms have the power to transform the flavor of other foods.

Leftover topper? Serve it on something different the next night. Here are the recipes:

The New Mushroom Toppers

Recipe Type: Side
Cuisine: American
Author: Anne Papina
Prep time:
Cook time:
Total time:
Serves: 4
Contributed with permission by ARA Content.
  • Melted Swiss & Mushroom Topper
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced (about 3 cups)
  • 8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
  • 1 cup chopped onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 cup coarsely shredded Swiss cheese (about 4 ounces)
  • 1/4 cup sliced pitted black olives (preferably imported)
  • Mushroom & Country Sausage Topper
  • 8 ounces pork sausage links (about 8), cut into 1/2-inch pieces
  • 1 pound white mushrooms, sliced (about 6 cups)
  • 2 cups chopped fresh tomatoes (2 large tomatoes)
  • 1/2 cup sliced green onions (scallions)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Melted Swiss & Mushroom Topper
  1. In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
  2. To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
Mushroom & Country Sausage Topper
  1. In a large skillet, over medium-high heat, cook and stir sausage pieces until browned, about 5 minutes. Stir in mushrooms; cook and stir until mushrooms are golden, about 5 minutes. Add tomatoes, green onions, salt and pepper; cook until heated through, about 1 minute.