Mmmmmmushrooms — StuffedPosted: October 15, 2015
I’ve always loved mushrooms and loved them even more once I discovered how low in calories and high in nutrition they are. Of course stuffing them with cheese alters that fact. But I cannot eat without flavor and cheese and my favorite condiment of all time – crushed red pepper flakes – add the impact that give recognition to this special dish!
I visited my newly discovered favorite supermarket and they had freshly delivered, baby Bella’s on sale. My son, who surprised me by ordering this dish once when we were out together, was planning to visit so the timing was ripe.
The stuffing for the mushrooms works well with a meat of some kind for added protein and flavor. Chicken, fish, shrimp or crab will work and a small amount goes a long way. If you’ve made dressing for a turkey, it’s pretty much the same method. If you’re not a meat eater, dice up some carrots and sweet peppers instead.
These stuffed mushrooms were very well-received even from people who don’t ordinarily eat mushrooms. I even received kudos from a professional chef who sampled some!
Tasty, nutritious and special.
Some wonderful mushroom varieties that have loads of uses, recipes and flavor:
Shitake (my personal favorite)
Here’s an interesting fact about mushrooms: mushrooms are fungi and don’t grow by seed but by spawn, or microscopic spores. They grow in the wild by feeding on food byproducts produced by plants. The spores are blown around by air which is why mushrooms can be seen growing in varied places in your garden or backyard.
This is a nice website dedicated to the mushroom.
Here’s the recipe.
20 baby Bella mushrooms, stems removed
1 medium onion, finely diced
1 T olive oil
4 cloves of garlic, minced
1 T butter
Dash of red pepper flakes
6 oz. piece sword fish, rinsed, dried and diced in small pieces
½ C Bread crumbs
¼ C Pecorino Romano
1 C Baby spinach
½ C water or stock
½ C mozzarella cheese
Process: rinse and dry mushrooms; dice the stems; sauté onion and mushroom stems in olive oil until softened; add the red pepper flakes; add the butter and the garlic and cook until fragrant, about 2 minutes; add the sword fish and cook on high heat for another 3-5 minutes then stir in the spinach, water and breadcrumbs and remove from heat; add the Pecorino Romano and let cool.
Spoon the stuffing into the mushroom caps and top with mozzarella; roast in 400F degree oven on a prepared shallow baking pan for about 12 minutes.