Is Carnival still serving stuffed mushrooms?

[FLcruiserxox]

Hi Everyone :)

 

If you've cruised recently, did they have these on the menu? They were white stuffed mushrooms that came on a small plate with about 6 pods or so with stuffed mushrooms in each. I'm cruising on the Destiny at the end of this month and I can't stop thinking about them! lol.

 

They were not on the menu at all on my last Carnival cruise in 2009. I know it sounds ridiculous but they were just sooooooooo good and I want to know if I can look forward to having them.

 

TIA :)

Edited April 12, 2012 by FLcruiserxox

[bankonus]

Yep...still on the menu!:)

[ready2cruzagain]

Yes and I ordered two LOL. They are quite delish.

[FLcruiserxox]

Thanks for your replies.

 

Yes!! One more thing to look forward to :) I will definitely be ordering two as well.

[going to see the world]

They were still there in September :) I love them too...and as stupid as it sounds I like the chicken fingers in the MDR, haha

[FLcruiserxox]

Yay! I'll Have to try those chicken fingers too.

[lovesublime]

Hi Everyone :)

 

If you've cruised recently, did they have these on the menu? They were white stuffed mushrooms that came on a small plate with about 6 pods or so with stuffed mushrooms in each. I'm cruising on the Destiny at the end of this month and I can't stop thinking about them! lol.

 

They were not on the menu at all on my last Carnival cruise in 2009. I know it sounds ridiculous but they were just sooooooooo good and I want to know if I can look forward to having them.

 

TIA :)

 

 

 

 

You're not the only one. My son and I LOVE those stuffed mushrooms. I have all the Carnival cookbooks but unfortunately none have the recipe. I would be very disappointed if they didn't serve them anymore.

[cowprintrabbit]

sounds like they might be a better substitute for the escargot than the ceviche they are "substituting"!

[SugarStar00]

Had them on the Victory a few weeks ago!

[Ladybug75]

You mean these?? Yum! I had the stuffed mushrooms on the Miracle this past week.

 

 

Sent from my iPad using Tapatalk.

[PreciousCruiser]

sounds like they might be a better substitute for the escargot than the ceviche they are "substituting"!

 

Are they still serving Escargot?

[GRAMMYTAN]

Had them last week on the Elation - very good - a fav of mine. Don't recall seeing escargot on the menu.

[MichelleChell]

Royal stopped serving escargot and I was so bummed.

[lilbabyrn]

I cruised on the Magic last month and yes, escargot was on the menu. I tried it for the first time ever and it was very good. Ate the first one and yum. Started eating the second one and the started thinking about what I was eating and that was it. No more. It really tasted good but all I could think of was all those big old slugs crawling on my patio..... I know, I know....:o

 

And yes, the stuffed mushrooms are still on the menu....YUMMMMMM!!

[comeon530]

Are they still serving Escargot?

 

On Facebook today, it was mentioned that they will be unable to get any more escargot for a while due to a drought. While a totally different dish, their ceviche was quite good.

[cathyz]

Are they still serving Escargot?

No, they're temporarily out of escargot, some kind of supplier issue. There's more info in John Heald's FB about it.

[Nanaimobound]

Yum...all set to have them on Splendor in 2 weeks!

[ready2cruzagain]

You're not the only one. My son and I LOVE those stuffed mushrooms. I have all the Carnival cookbooks but unfortunately none have the recipe. I would be very disappointed if they didn't serve them anymore.

 

Looks like a lot of work but here is the recipe according to John Heald for the stuffed mushrooms (8 servings):

 

Mushroom Stuffing

Broccoli Frozen : ½ cup

Spinach Frozen : 1 ½ cup

Onion Yellow : ½ cup

Garlic Fresh Peeled : ½ tbsp

White wine : 4 ½ tbsp

Ricotta cheese : 3/4cup

Nutmeg Powder : to taste

Butter Solid : 1/4 cup

Oil Vegetable : 1/3 cup

Thyme fresh : a sprig

Salt & Pepper : to taste

Mushroom (select large sizes) : 48 (6 per portion)

 

Sun dried Tomato Beurre Blanc (2 ½ tbsp)

Sun dried Tomato : 1 ½ tsp

Onion Red (Chopped) : 1/2 tsp

Shallot (Chopped) : 1/2 tsp

Garlic fresh Peeled : 1/2 tsp

Cream heavy fresh : 1 oz

Half & Half : ½ tbsp

Butter solid : ½ tbsp

White wine : 1 1/2 tbsp

Sherry Vinegar : To Taste

Parmesan Cheese : 1/2 tbsp

Blend tomato sauce & add if color is not obtained.

 

Parmesan Crust

Panko Crumbs : 2 1/2 tbsp

Parmesan Cheese grated : 3 tsp

Parsley (Chiffonade Cut) : sprig

 

Finish & Presentation

Cheese Straws

Parsley Sprig

 

PROCEDURE

 

Mushrooms & Stuffing

Sauté mushrooms on a Hot Plate till golden brown (avoid shrinkage); remove and place in perforated pan and chill.

Heat pan - Sauté chopped onion, thyme & garlic in a mixture of oil & butter. (Do not brown.) Deglaze with White wine.

Add chopped (squeezed) spinach & chopped broccoli; cook further for few minutes. Cook till the mixture is dried. Season with nutmeg powder, salt & pepper. Cool.

Place ricotta cheese in sheet tray, dry ricotta cheese in oven.

Combine dried ricotta cheese to spinach mixture. Adjust seasoning.

Stuff sautéed & cooled mushrooms with spinach mixture and arrange on escargot dish lined in sheet tray.

 

Sun dried Tomato Burre Blanc

Sauté chopped red onion & shallots in butter. Add chopped garlic, deglaze with white wine, reduce and add half & half + cream, Bring to a boil and remove from heat.

Slowly blend in the rest of butter. Do not let the butter split. Season.

Blend the sauce lightly using a stick blender.

Add chopped sun dried tomatoes which have been soaked and cooked in white wine.

Adjust seasoning and hold in pan for dispensing (3Oz per portion)

(Note: - Ensure to keep the sauce pouring constancy only)

 

Parmesan Crust

Mix panko crumbs, parmesan cheese and Chiffonade of parsley together.

Sprinkle over mushrooms and bake.

 

Finish & Presentation

Arrange the stuffed mushrooms in the escargot dish lined in sheet tray (8 in a tray).

Pour 3Oz of sauce covering all the mushroom and sprinkle parmesan cheese mix individually over each mushroom.

Bake @ 180C till golden. (Or pass through CTX.)

Serve with cheese straw and parsley sprig.

Edited April 13, 2012 by ready2cruzagain

[golfadj]

Great one of my favorite apps.

[Frank12]

On Facebook today, it was mentioned that they will be unable to get any more escargot for a while due to a drought. While a totally different dish, their ceviche was quite good.

I hope they get that resolved before the end of June! :mad:

[SugarStar00]

had Escargot on Victory week of 3/25 but I thought they were very small, guess I'm happy to have had them at all!

[lovesublime]

WooHoo!!!!! Thank you so much for the recipe ready2cruzagain :) This is going to be my weekend cooking project. I think I can easily halve this recipe. There are lots of ingredients, but the actual process looks straight forward. I'll come back and let yall know how it turned it.

[ready2cruzagain]

WooHoo!!!!! Thank you so much for the recipe ready2cruzagain :) This is going to be my weekend cooking project. I think I can easily halve this recipe. There are lots of ingredients, but the actual process looks straight forward. I'll come back and let yall know how it turned it.

 

You are welcome. Come back and let me know how they turn out and if they were hard to make. Maybe because of all the ingredients I think it looks difficult. Anyway, have fun and I will be waiting to hear how they were.

[conchead]

I hope they get that resolved before the end of June! :mad:

 

I think a drought is a bit out of Carnival:rolleyes:s control.

[Sargent_Schultz]

Yes