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Stoneware Sensations


Mar 27, 2005
Can anyone tell me what the recipe is that is pictured on the front of your Stoneware Sensations Cookbook? We don't have it over in the UK, and it looks really interesting. I go on the USA web-site a lot because you have all these wonderful recipes that we don't have access to.


Advanced Member
Nov 24, 2004
Stoneware Sensations Cover Recipe

Shrimp-Stuffed Portobello Mushrooms

Mushrooms & Shrimp Filling:
2 medium portobello mushroom caps (3-4 inches in diameter)
3 oz shelled, deveined, cooked shrimp, chopped
2 tablespoons (1/2 oz) grated fresh Parmesan cheese
1 lemon
1 teaspoon snipped fresh parsley
3 tablespoons chive and onion cream cheese spread
1/4 teaspoon Dijon mustard
1/2 small garlic clove, pressed

Crumb Topping:
2 teaspoons butter or margarine
1/2 small garlic clove, pressed
1 1/2 tablespoons unseasoned dry bread crumbs

1) Preheat oven to 400F degrees. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan
2) For shrimp filling, chop shrimp using Food Chopper. Grate Parmesan cheese using Deluxe Cheese Grater. Zest lemon using Microplane Adjustable Grater to measure 2 teaspoons zest. Snip parsley using Kitchen Shears. In Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten lightly.
3) For crumb topping, place butter and garlic pressed with Garlic Press in Prep Bowl. Microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Yield: 2 servings

Cooks tips:
To remove dirt from mushrooms, wipe mushrooms with a damp paper towel or soft brush, or quickly rinse them under cold running water and immediately pat dry. Do not clean mushrooms until you're ready to use them.

Imitation crabmeat can be substituted for shrimp if desired.

If desired, six large button mushrooms can be substituted for the portobello mushrooms. Remove stems; discard or reserve for another use. Proceed as recipe directs.

This recipe can be easily doubled and baked on the Medium Bar Pan.

Taken directly from page 97 of the TPC Stoneware Sensations cookbook.


Mar 27, 2005


That's a lovely recipe, but on the picture I have seen on the web-site it looked like buns put into a ring with a savoury topping - is this the same one?



I think Rita was looking at the Stoneware Inspirations cover (the new book).

The Stoneware Sensations cover is A-Pizza-Teaser
I don't know what the equivalant is to biscuits (it's not a "biscuit" ;)). It's similar to a scone, but flaky. I'm still trying to find the German equivalent. Do you have Pillsbury refrigerated breads (in tube cans) in the UK? Maybe you can come up with a good substitution. Here's the recipe:


1 package (12 ounces) refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 cup tomato, seeded and chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 ounce (1/4 cup) fresh Parmesan cheese, grated

Preheat oven to 400°F. Separate biscuits horizontally in half to form 20
biscuits. On Classic Round Stone, arrange 6 biscuits, with edges
touching, in circle. Arrange remaining biscuits, edges touching, in
another circle around center ring of biscuits. Gently press biscuits
together with fingers to seal, leaving outside edges scalloped for petal
Using Kitchen Spritzer, lightly spray biscuits with oil. Using Garlic
Press, press garlic over biscuits; spread evenly. Using Food Chopper,
chop tomato, bell pepper and onion; sprinkle evenly over biscuits along
with oregano and basil.
Bake 15-17 minutes or until edges are golden brown; remove from
Using Deluxe Cheese Grater, immediately grate cheese over warm
To serve, pull biscuits apart.
Yield: 20 biscuits