Just a quick note today and two stuffed mushroom recipes
that we’ll be serving any minute. Over
here at Fresh Fun Foods we are moving into the modern age. This time, the recipes will have
pictures. Be kind, there are no food
stylists involved yet. Maybe someday
when the Food Network writes me that big check…
We have a
problem at our house, ok numerous problems, but today’s issue involves my
misguided vegetarian son. Actually I
admire the kid, however since I know that bacon even improves ice cream, we’ll
never see eye-to-eye on tasty little animals.
When I plan a meal, I have to consider what Pat will eat, so there
always has to be a vegetarian offering. Big
mushrooms were on sale this morning. It is
simple to make a vegetarian and a meat-gorged version of stuffed
mushrooms. Recipes follow for an Italian
sausage and a spinach and feta cheese version.
Merry
Christmas, Happy Holidays, Jolly Diwali and joy to you for any other holidaze
that make you happy.
_____
Sausage
Stuffed Mushrooms
15 large
mushrooms, stems removed
8 oz.
Italian sausage, sweet or hot
4 oz. grated
parmesan cheese
2 oz. bread
crumbs
2 eggs
salt and
black pepper
2 tbs. olive
oil
Preheat the
oven to 400°.
Mix the
sausage, bread crumbs, eggs, 3 oz. parmesan cheese, salt and pepper in a medium
mixing bowl. Divide the stuffing evenly and
place each bit in a mushroom cap.
Put the
remaining cheese in a small bowl. Roll
the stuffed mushrooms in the cheese , evenly coating the sausage. Place the stuffed mushrooms on a baking dish,
drizzle the tops with olive oil and bake for 15 minutes at 400°.
Spinach
Stuffed Mushrooms
10 oz. fresh
spinach, washed
4 oz. feta
cheese, crumbled
2 tbs. red
onion, chopped
2 cloves of
garlic, chopped
2 oz. Ouzo
2 oz. bread
crumbs
2 eggs
salt and
black pepper
3 tbs. olive
oil
Preheat the
oven to 400°.
In a large
pot, heat 1 oz of olive oil. Sauté the
onion and garlic until transparent add the spinach and sweat out the water,
cooking for only another two minutes.
Add the ouzo and cook for one more minute. The transfer the vegetables to a small mixing
bowl.
Mix the spinach
mixture with the cheese, bread crumbs and the eggs. Season with salt and pepper. Stuff the mushroom caps. Place the stuffed mushrooms on a baking dish,
drizzle the tops with olive oil and bake for 15 minutes at 400°.
 |
Mushroom
washed and stemmed
|
 |
| Onions, garlic sautéed in olive oil |
 |
| Sausage stuffing (left), spinach stuffing (right) |
 |
Coating the
sausage with cheese
|
 |
| Before baking |
 |
After only
15 minutes in the oven
|
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