I made a couple of whoopsies with this one, but they tasted AMAZING nevertheless.
STUFFED MUSHROOMS
-preheat to 375 degrees
-heat 1 tablespoon of butter in a pan with diced mushroom stems and 2 small minced shallots for 5 minutes. I however did not use shallots because I did not have them/had no idea what they were...I also only heated them for about a minute and a half.
-add 1 minced garlic clove and 2 tablespoons of chopped walnuts and a sprinkle of salt. stir for 2 minutes. I bought minced garlic in a spice container, and I accidentally bought hazelnuts instead of walnuts and they tasted delicious
-Then turn off the heat and add 2 tablespoons parsley, 1 teaspoon thyme, and 2 tablespoons bread crumbs.
***I however, did not have thyme, so I read on the interwebs that basil is a substitute for thyme.
-Then coat your portabella mushrooms in olive oil, and fill with the stuffing.
-The recipe calls for a sprinkle of cheese on the top. But I am a cheesy kind of girl, so I took a sandwich slice of mozzarella and laid it over each shroom then put the stuffing on top. There is no such thing as too much cheese.
-Cook in the oven for 20-25 minutes (I took them out after 17 because I thought they were burning...turns out they're supposed to turn that dark. whoops)
and they were SUPER YUMMYYYYY
Got this recipe at http://www.simplyrecipes.com/recipes/classic_stuffed_mushrooms/
This sounds like some pre-game yum. Maybe Giants game this week? My people thank you!!
ReplyDeleteThese sound delicious! I wouldn't leave out the shallots though- they add the perfect flavor of garlic and onion all in one. Find them next to the garlic cloves.
ReplyDeleteNice blog Libby! Glad you aren't settling for ramen noodles and plain pasta like most college students / broke 20 year olds!