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The Random Chef - Stuffed Mushrooms/Openfaced Sandwich
I love food. I love it so much parts of my body are becoming the new expanding frontier. However, I am not that much of a chef and I’m not into cooking. I am especially not into cooking that requires more time than opening a TV dinner and tossing it into the microwave. However, every once and while I get the cooking bug and I randomly put together a meal that requires time and effort on my part.
My Recipe aka Attack of the “Pincha Cook”
Recipe? What’s that? Does it require following directions? Okay I’m already in trouble. What goes into stuffed mushrooms? Let’s see if I can remember the taste from the last time I had them. It was a restaurant. Should I look for a recipe? Nah, I’ll fake it.
I need mushrooms. The big ones. What are the called? Portobello. That’s it and the grocery store has them in a package. These look good. I better get a couple of them just in case. All right, I have the mushrooms. Well if I’m going to stuff them I’m going to have to take the stems out. Not as easy as I thought. I have to be careful. Twist slightly as you pull is the best way.
Cream cheese. I need cream cheese. One package should do it. Spouse mentions letting it get to room temperature makes it easier to manage. (Since he is the master of the cheesecake, I took his advice.) So I toss the cream cheese into a bowl.
Now what? Oh… well I do have all these mushroom stems. Chop them up finely and I toss them into the cream cheese. Let’s see, what else do I have? Left over ham from a roast so I chop some of that up and toss that in to the bowl? How much? I don’t know. It looks like about a cup worth give or take.
Let’s see. Maybe some herbs? Out to the garden I go with a pair of scissors and a small bowl. Okay, it’s freezing out here, but there are a few hardy plants ignoring the temperatures. Maybe next time I’ll do the spice rack routine. So I collected sage, rosemary, tarragon and chives. I chop these up finely and toss them into the bowl with the other stuff. Ah, I almost forgot. A pinch of garlic and a dash of onion powder. A couple turns from the pepper grinder and a shake from the bottle of teriyaki.
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Mix the contents together thoroughly. Well…. That looks slightly disgusting, but what the heck. If it turns out bad I just won’t do it again.
With a spoon try in insert the creamy mess into the holes of the mushroom top. If there is an easier non messy way to do this, I have yet to discover it. This is ridiculous. I used a teaspoon to scoop up a small portion and then had to use my finger to get it into the mushroom. Of course the mushrooms wobble in the pan. Geez, how do people do this?
Okay, into the oven they go. Hummm…. How long? Let’s see. Let’s try 30 minutes at 350 degrees. That sounds good. It's starting to smell good.
I don’t know if this is the official recipe, but these taste amazing. I’m going to have to do this again some time.
I have more mix than I had mushrooms. What to do with it. Let me think. Ah hah, I have some left over French bread. I slice it thickly and lay it on a baking sheet. I put the remaining mushroom mix on the slices. I stare at them for a long moment then I reach into the fridge for the shredded cheese. Store brand taco mix pre shredded cheese. I sprinkle it thickly over the bread and put that into the oven too.
I should cook more often but I’m intrinsically lazy. This was fun and delicious. Beware the Pincha chef. What is a Pincha chef? It’s the kind of cook who measures with a ‘pinch of this… a pinch of that…’.