Tuesday, February 10, 2009


Mushrooms are plentiful at the farmer's market in California. I look for large caps that are still connected to the stems. What I like to do is use leftovers when making this easy dish. Use leftover bread ends, mushrooms and other veggies in your fridge. Keep it simple and you will make this easy recipe at least 3 or 4 times a month. If you are river camping, try this same dish in the dutch oven.

12 large whole mushrooms (button, crimini, etc)
1/4 olive oil (split into two portions)
1 head of garlic chopped and minced
1/2 yellow onion diced
1 cup chopped mushrooms (stems from the whole mushroom)
1/2 cup of spinach (cooked, chopped & drained)
thyme, rosemary, oregano (variety of herbs that you like)
salt, pepper
1/2 cup of dried out bread crumbs
handful of cherry tomatoes

Brush and clean mushrooms. Break off stem carefully leaving cap whole. Chop stems and set to side. In a large skillet, place 1 portion of olive oil into skillet. Add garlic to flavor the oil. Add diced onions and carmelize slowly (translucent w/ dark brown edges). Add chopped mushrooms and saute until all moisture is gone. Add spinach. Add herbs, salt & pepper. Add bread crumbs at the end. Mix well and let cool. Rub each mushroom cap with a little olive oil (use reserved 2nd portion of oil). Place cap side down onto a cookie sheet lined with parchment paper. Add a dollop of mixture to each mushroom cap. Add a tiny bit of tomato (I use 1/2 of a cherry tomato to top each cap). Drizzle left over olive oil over the entire platter of stuffed mushrooms. Broil until tomato is totally wilted and mushrooms look cooked (dry and dark). (approx 10 min or less depending on size of mushroom).

Variations for non-vegans or non-vegetarians: add cooked Italian sausage to the mixture prior to the chopped mushrooms. Omit seasonings due to sausage seasoning. Add a sprinkle of parmesan cheese before you broil. Another great variation is to add ricotta cheese to the mix and then prepare as outlined above.

Serves 4 to 5 people as an addition to the main course. Stuffed mushrooms are also a great hors d'ouevres at room temperature! Try different mixes and don't be afraid to experiment!

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