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!
A palooza’s defined as the art of throwing an extravagant, bawdy party with a bunch of friends. It’s been a fabulous year for apples in Northern Michigan–everywhere you turn there’s a roadside stand groaning under their weight. So I’ve put together a palooza of some of my favorite recipes which incorporate apples–the recipe links may be found beneath the … Full recipe post »
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … 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...
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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...