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!
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
For a blast of bright August flavor on a frigid January day, try roasting tomatoes. Baking or roasting transforms the winter tomato, minimizing the mealy texture and maximizing their sweet flavor. Last weekend I concocted the recipe below, and brought the appetizer (pictured above) to a party. I saved time by having the baker slice the baguette and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...