my dear friends, amy and karen, suggested that i put in a recipe on my blog once in a while. thanks, art dolls. when we get together for art days and it’s at my house, i love to cook for them. i do the main meal, and each will bring a salad or a dessert. i am not a – following the recipe exactly – kinda girl. i cook mostly by eyeballing the ingredients and making things up.
i thought i’d share my stuffed mushrooms that are usually a hit with my foodies and at parties. i don’t have this written down anywhere, because i just wing it every time i make them. sometimes it different ingredients or what i have around. i try to keep it light and vegetarian or you can use meats also.
- large stuffing mushroomsor you can use portobella. you can also use this stuffing to put in hollowed out zucchini or summer squash boats. clean the mushrooms with a damp cloth and scoop out the stem and scrape the inside with a spoon to make a nice clean hole. save what you scoop because that’s going in your stuffing.
- chopped fine: 1/2 sweet or purple onion, stems from the mushrooms, red bell pepper, 1/2 zucchini, garlic…..really anything you want to chop and put in.
- up to 1 cup of broth (vegetable, chicken, beef) – you won’t need a whole cup, just enough to absorb the bread crumbs.
- up to 1 cup bread crumbs– i like panko brand. they are a japanese bread crumb and uses only the whites part, no crust. they are plain, but also come in italian. they come out so creamy. you could also use day old bread, chopped.
- 1/2 cup of shredded mozzarella cheese. parmesan is fine too.
okay.. take all your chopped vegetables and saute in about 2 Tblspn of olive oil in pan over medium high heat.. you want to get them to be thoroughly cooked through and the onions are really translucent. season with salt, pepper, garlic powder, basil, oregano, parsley… whatever you want. you can spice them up and use red pepper flakes or even add your favorite pasta sauce. you can see where i’m heading here.. it’s your world so go for it.
once veggies are cooked, add the broth until they are soaked. start with a 1/2 cup. take pan off the heat. the more broth you use, the more bread crumbs you’ll need. sprinkle the bread crumbs and stir, then once you have the consistency of stuffing, add the cheese. mix
now it’s time to stuff your mushrooms. spoon stuffing into the mushroom and really stuff it so you make a nice mound of stuffing on top.
line a baking pan with foil (i love reynolds release). preheat oven to 375 and bake about 30 minutes… the last 5 mintues, add extra cheese to top of stuffing; finish baking until cheese is melted and starting to brown. again, to your liking.
in my picture above, i have the mushrooms accompanied by summer squash parmesean circles that i baked in the oven after i tossed them in olive oil and dipped in grated parmesean cheese. i baked them at almost 400 degrees until i was happy with crispness.
I hope you try it and enjoy!!!