Game Day Treats: Cleaned Up Stuffed Mushrooms

It’s been so summery outside, it’s hard to remember that it’s officially football season!  Of course, how could we think of anything else but football with the Tom Brady Deflategate on every freakin channel?  Let me tell you something that I’m sure I’ve already mentioned:  the suffix “-gate” should not be widely-used term for any scandal that comes to light.  Watergate was the name of the hotel.  That’s where the -“gate” name comes from:  so going by that logic, the scandal had to be about water, right?

People are so dumb it hurts.

Speaking of being hurt, I’m so glad it’s football season again.  I love me some football.  And I love being in a city that is obsessed with sports!  I don’t cheer for any of the teams here, but I appreciate the shared sentiment for the sport 🙂   And of course, maybe one of the best parts of Sunday are the endless bounds of finger foods.  Winning.
Mushrooms: love them or hate them. I think they are a bonus in a dish, but others can barely be in the same room as them. Then, you stuff them and all of a sudden they are deemed delicious by all. Hmm…
Anyway, every recipe I’ve read uses cream cheese, which totally flabbergasts me. Cream cheese?  Really?  That grosses me out, and I can’t express why.  I’ve been making my simple, incredible recipe for years, and I’ve never thought of using cream cheese. My recipe is healthy, but packs a punch of strong, hearty flavors. It’s a huge crowd-pleaser, and doesn’t weigh you down, so you have room for more chicken wings and pizza for the night games.

Materials:

  • oven-proof dish
  • cooking spray
  • food processor
  • spoon

Ingredients:

  • 10-12 baby portabella mushrooms
  • 1/4 c sun-dried tomatoes (I prefer packed in oil)
  • 1/4 c breadcrumbs
  • 1/3 c Parmesan cheese
  • black pepper to taste
  • splash of red wine vinegar (optional)
  • dried parsley (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Remove stems from mushrooms, and place the stems in the food processor.  DO NOT throw the stems away!
  3. Spray dish with cooking spray, and place mushroom caps, face up, in the dish.
  4. Place all other ingredients in the food processor.  Pulse until well-blended.  You’re looking for a thick, gritty, wet sand consistency.IMG_5769
  5. Spoon mixture into mushroom caps.FullSizeRender (1)
  6. Bake for about 10 minutes.
  7. Enjoy!image1

Cleaned Up Stuffed Mushrooms

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: medium
  • Print

Materials:

FullSizeRender (3)

  • oven-proof dish
  • cooking spray
  • food processor
  • spoon

Ingredients:

  • 10-12 baby portabella mushrooms
  • 1/4 c sun-dried tomatoes (I prefer packed in oil)
  • 1/4 c breadcrumbs
  • 1/3 c Parmesan cheese
  • black pepper to taste
  • splash of red wine vinegar (optional)
  • dried parsley (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Remove stems from mushrooms, and place the stems in the food processor.  DO NOT throw the stems away!
  3. Spray dish with cooking spray, and place mushroom caps, face up, in the dish.
  4. Place all other ingredients in the food processor.  Pulse until well-blended.  You’re looking for a thick, gritty, wet sand consistency.
  5. Spoon mixture into mushroom caps.
  6. Bake for about 10 minutes.
  7. Enjoy!

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