One way I’ve coaxed children and adults to love vegetables is by stuffing them. My kids wouldn’t go near bell peppers until I stuffed and baked them with ground beef and rice topped with tomato sauce. My cousin said she was “allergic” to eggplant. Last week I shoehorned buttery breadcrumbs and ground lamb into eggplant “slippers” and baked them. Her allergy miraculously vanished! Stuffed mushrooms have always been a much easier sell. Perhaps it’s because they’re so accommodating.
Stuffed mushrooms, like a great life-partner, love to meet your particular needs. On a budget? Delicious stuffings can be as frugal as leftover breadcrumbs sautéed in a bit of butter and garlic. Coins jiggling in your pocket? Stuff mushroom caps with chopped crab or lobster sautéed in butter and wine.
Perhaps you are looking for a finger food to pass. Select the small button-sized mushroom to stuff and serve. The larger “stuffing sized” mushrooms are perfect for small-plate dining or stuffed and used as an appetizer proceeding the main course. For the main course in a vegetarian dinner, mound the stuffing into portabella cups.
Serving this recipe warm from the oven on a bed of balsamic dressed greens is a wonderful idea, indeed, the way I’m presenting my dinnerFeed tonight!
Another holiday season, a herd of family I can’t wait to see, all with their convoluted schedules, none of which coincide simultaneously. Therefore, I’ll be turning the holidays on and off several times in the next couple of weeks. I’ll be flexible. I’ll be creative. I’ll try to stay sober. I’m thinking small plates and … Full recipe post »
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