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!
Here’s a variation on stuffed eggs that you may find quite savory. Leftover shrimp were sitting next to a carton of eggs in my fridge and, voila, the following recipe was born. Certainly the addition of bacon didn’t hurt one bit, and I loved the tang of the pickle juice and tomato paste, reminding me … Full recipe post »
Seriously. You can’t go wrong serving these kebobs as an appetizer or main course; your guests will love you. Horseradish (fresh grated preferred) has always been my favorite part of a classic cocktail sauce, but all tasters of the following sauce agreed it would have been a bit much in the following recipe. The lovely … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
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...