Friday, July 6, 2012
Recipe: Stuffed Mushrooms
For a recipe of 12-14 mushrooms, you will need:
12-14 baby portobello/crimini mushrooms (1-2 inches in diameter)
1 medium potato
~4 oz of ham or bacon
4 fresh cloves of garlic
1 small yellow/sweet onion
To begin, mince the onion, garlic, ham/bacon, and potato and sautee them in olive oil. Add a small amount of paprika (this is more for a lovely orange coloring than for flavor; the paprika flavor will be very mild.) For the low fat version, use ham rather than bacon. The bacon grease adds great flavor, but it clogs your arteries like nobody's business. While these ingredients are cooking, prepare the mushrooms by cutting off the stems and scraping out the spores. Fill the mushrooms with your sauteed mixture and top with a sprinkle of romano or parmesan cheese and chopped basil. Bake on a cookie sheet for 10-15 minutes on ~350 or until the top on the cheese begins to brown. Allow to cool on a paper towel for a few minutes before serving. Serve with white wine for maximum flavor.
For Asian-style mushrooms, substitute fresh ginger for garlic and sautee the ingredients in sesame oil rather than olive oil. Top with chives or anise basil.
For Greek-style mushrooms, substitute Greek olives for garlic and sautee the mixture in olive oil. Top with feta cheese and rosemary.
For vegetarian/vegan mushrooms, substitute tofu or tempeh (we like tempeh better) for meat and use vegan cheese rather than romano or parmesan. To add extra flavor if you don't have any vegan cheese, mix a little pesto in with the filling.
So next time you host a little soiree at your house, cook up a batch of these Alchemically delicious mushrooms for your guests. Happy hostessing!
The Lonely Alchemist