Thursday, March 8, 2007

Stuffed Mushrooms

These particular stuffed mushrooms were a bit over-stuffed because I was making them for dinner as opposed to an amuse-bouche or somesuch for those dinner parties I never throw. They would, however, make great appetizers. They even look so festive with all the different colors. And they're dead-easy and fast, so you could whip them up in minutes, while leaving energy and time aside for cooking the main event and entertaining.

The fun part of these is that you can really put whatever you want or don't want in the stuffing. This particular time round, I used corn, peas, diced sweet pepper, garlic, and pine nuts ( a combination of some of my all-time favorite ingredients). Trader Joe's sells stuffing mushrooms that are just perfect for, well, stuffing, and cheap as all get out.

This recipe also had the added personal benefit of using bread crumbs, of which I have WAY too much sitting around the house. I just don't bread things nearly that often. I should look into finding more recipes that involve breading. Hmmm.

You may also note that this recipe involves no oil, butter, spread, or anything of that sort. Nuts and eggs have some fats, obviously, but in overall this is a very nice guilt-free recipe that is very filling. And cheap.

I was actually introduced to this particular way of making stuffed mushrooms from the boy, so credit should go where it is due.


10 stuffing mushrooms
4 cloves garlic, chopped
2 eggs
3 tbsp bread crumbs
3 tbsp sweet Italian pepper, chopped
3 tbsp corn
3 tbsp peas
2 tbsp pine nuts
3 pinches flour
Salt and pepper to taste

Preheat oven to 350.

Combine all ingredients except mushrooms in mixing bowl; stir.

Remove stems from mushrooms; wash; place in baking pan. Fill with stuffing.

Bake at 350 for 15 minutes, and at 375 for an additional 5 minutes.

1 comment:

Robyn said...

I would like to state for the record that those unappetizing-looking non-mushrooms at the top of the picture were my pierogi, and they were AWESOME.