I do not like mushrooms at all, and usually refer to it as "fungus" in a disgusted voice. (Very mature, I know.)
However, Johnny's sister, Di loves mushrooms and I love Di, so I made them for Thanksgiving.
The recipe called for 12 mushrooms, but I called foul when I saw the amount of stuffing the recipe would make. Instead, I bought two packages of Baby Bella mushrooms, ranging in size from about an inch across, to maybe two inches across, and managed to stuff 26 with adequate filling.
~2 dozen mushrooms (I used Baby Bellas)1 Tbsp oil
1 Tbsp minced garlic
1 (8 oz.) pkg cream cheese, softened
1/4 cup grated Parmesan cheese (I used my coupon!)
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper (I substituted paprika, we don't like spicy)
Preheat oven to 350°. Clean mushrooms with a damp towel and carefully break off stems, but don't discard them!
Spray baking pan with cooking spray and line up mushroom caps.
Chop saved stems extremely fine, discarding tough ends. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. (This took me about 10 minutes, stirring frequently.) Set aside to cool.
In a medium bowl mix together cooled mushroom stem mixture, cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne (or paprika). Stir until incorporated, it will be very thick. Using a little spoon, fill each mushroom cap with the mixture. (At this point I covered them with plastic wrap and refrigerated to bake the next day, so it is possible to make them ahead.)
Bake for 20 minutes until the mushrooms have a little bit of liquid forming under the caps.
I did try one because the rule in my family growing up was that you always had to try at least one bite of something, even if you "didn't like it," because tastes change! Suffice to say the other half of my mushroom ended up on Johnny's plate! :)
you don't like mushroomS?!!! Whoaaa!! Why?!! They're awesome things!
ReplyDeleteBut I guess every taste is different...At least you gave it a try! Too bad you still didn't like it though! Spare some for me? ;-)
Here's the thing I can't get past - when you bite into a mushroom it's sort of OK at first, but then it gushes out this earthy juice.
ReplyDeleteFrom that point on, it reminds me EXACTLY of the smell of a damp, mildewy walk through the woods and every person I've told this to agrees w/ me fully, even mushroom lovers! It just seems like I'm chewing on a dirty log and that isn't appetizing to me.
Good Girl for trying AGAIN!
ReplyDeleteWish i was there to have your other half
ha-ha
Love, Mommy
CHRISTINA! Hahaha! "damp, mildewy walk through the woods"??
ReplyDeleteGreat description...but hey, mushrooms aren't always like that...I challenge you to try REAL good mushrooms: shitake, oyster, morels...and cook it real good. They REEK of great umami flavor...and if you do it right, that earthy flavor should be appealing! Like a meaty flavor.
But maybe it's because you used Baby Bellas, which doesn't have as much great flavor as the other mushrooms?
This sounds absolutely...disgusting :) Props for making it AND putting one in your mouth. Braver than me.
ReplyDeletei love your description of mushrooms... i eat them, but i think they are kind of slimy! lol so i usually would only put them on something that has an equal amount of slime- like pizza! haha
ReplyDeleteBUT these look GOOD! nicely done! even if you didn't eat them!
my grandmother makes food specifically for certain people... Alex gets mashed potatoes, sarah- ravs, larry cherry pie.. see??? you are most definitely ITALIAN! haha!
I love mushrooms and it's been forever since I've had any, as my mom always made them with bacon and crushed Cheeze-Its on top of hers (I'm a veggie). I might just have to try this, as I am rather taken with the slimy, damp, mildewy walk in the woods flavor :)
ReplyDeleteOoo, these look good! I love that you added this to Meatless Monday. I love mushrooms and so was thrilled to see multiple recipes with them!
ReplyDeleteThese look really tasty and also easy - which is a definite plus :)
~Aubree Cherie