What’s for Dinner Wednesday: “Stuff-aluffagus Mushrooms”! —Courtesy of Peas and Crayons

1 Dec

We love Jenn’s recipes and faithfully follow her fun blog, Peas and Crayons.

Jenn is a nutritionist and artist and her blog is a fabulous fusion of those two things. I just love her motto “Food is Art, You are what you Eat, So Eat Pretty”.

Who doesn’t want to eat pretty? Sounds so appealing!  Coming from the south where all my favorite foods are fried or loaded with gravy, eating healthy doesn’t exactly come naturally to me.  I actually have to force myself to eat healthy. Force as in try not to have gag reflex when eating a carrot.

BUT Jenn’s blog is a breath of fresh air and really makes you want to eat nutritious. Her recipes trick you because they are so tasty… you don’t even realize you are eating healthy!

We loved Jenn’s Peas and Crayons blog so much we asked her to contribute a recipe for our Holiday Edition of What’s For Dinner Wednesday.  We thought we would have to beg and plead…and maybe bribe…but she actually said yes!!  Score!

Here is Jenn’s absolutely incredible stuffed mushroom recipe “Stuff-aluffagus Mushrooms”:

Stuff-aluffagus Mushrooms”

Sneaking some shrooms into your holiday line-up will not only give your immune system a nice little kick but also save you some calories to use up on So&so’s infamous apple pie. Win win =)

Now I know stuffed mushrooms are usually served as an appetizer or even a side dish during the holidays, but if you stopped by hoping for a meal idea – you’re still in luck!

Stuff larger mushrooms (white button or even portobello) with the below stuffing recipe & add in your choice of sausage, bacon, or goat cheese & spinach, and serve a top a nice saucy plate of spaghetti.  Simply bake the larger shroom pre-stuffing (until tender), saute up your favorite ingredients, stuff, and bake once more.  My favorite combo to serve over noodles is panko, spinach, and goat cheese, while my manly other half requests pork & lots of it!

What you need

To make a stuffed mushroom appetizer, you’ll have to first decide how many to make!

Sometimes one package of mushrooms will cut it, other times you may want two.

*1 large package of fresh small white button mushrooms (whole)

* 1-2 cloves of garlic

* approx 1 cup Italian seasoned breadcrumbs or panko

* 1 pad of butter (may be replaced with extra oil)

* 1-2 tbsp olive oil

* salt, pepper, garlic powder, dried italian seasoning blend (like Mrs. Dash)

Optional additions

* sausage

* bacon

* parmesan cheese

* goat cheese

* spinach

* whatever you have lying around? haha

Get Cooking!

Pluck a few oddly sized or broken mushrooms from the bunch and chop into tiiiiny chunks or toss in a food processor to do the job for you =)  If you’re using just one large box of shrooms I would pull aside about 4.  The great thing about stuffed mushrooms, is that if you need more of anything — improvising is your BFF.  That’s probably why my recipes are so un-traditional.  I love winging it! :)

So back to the good stuff: Chopped mushrooms? check! Chopped garlic? check!  Next toss your olive oil and butter onto a non-stick frying pan and adjust to medium heat.  Add in your breadcrumbs first, coating them in oily buttery goodness, then toss in the mushrooms and garlic.

I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!)  Mushing the stuffing will coat every inch evenly.  Overly dry stuffing will burn (ew)

Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy.  Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz.  I use a LOT of garlic powder and really love a little extra oregano & parsley.  I’m sure hot sauce, cayenne pepper, or smoked paprika would be fun to play with… just maybe try it out on one shroom before making the whole batch super spicy =) I think i’m going to try this next time!

[insert picture of raw mushrooms with stuffing here! xoxo]

Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!).  Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom.  Most of my friends/family prefer softer stuffing, which  means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.

Bake at 350F until the mushrooms turn golden brown.  About 15-20 minutes for a single package of mushrooms.

Enjoy! & don’t forget to share!

That’s what the holidays are all about anyways – the food is just a fantastic bonus :)

xoXOxo

Jenn

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2 Responses to “What’s for Dinner Wednesday: “Stuff-aluffagus Mushrooms”! —Courtesy of Peas and Crayons”

  1. Jenn L @ Peas and Crayons December 1, 2010 at 5:33 am #

    My husband is going to die when he realizes we name them stuff-aluffagus ;) loooove it!

    Thanks blogging BFF <3

    xoXOxo

    • Angie & Carrie December 1, 2010 at 7:32 am #

      Thank YOU blogging BFF! xoxo! Angie & Carrie

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