There’s that classic movie moment where a guy is shooting a gun and runs out of bullets. He looks at the gun as it goes ‘click’, and then proceeds to throw it at the guys rushing him. And we all know that is a stupid move. That is me with these stuffed mushrooms.
When The Man gets home from work late and he’s starving, I try to have something for him to snack on if dinner isn’t completely ready. I can hear his stomach rumble as he casually saunters into the kitchen under the guise of seeing what’s for dinner, his eye on the tortilla chips. I usually pull the mushrooms out of the oven and wave them at him with the same unrealistic hope as the guy that throws his gun when he runs out of ammo. It’s more nutritious than chips, and it keeps him busy trying to eat something delicious but super hot.
The fun thing about these mushrooms is that you can get creative and change the stuffing depending on what you have on hand. And you can make as many or as few as you need. And they are super easy to prepare.
I use baby bella mushrooms (immature portobello), but you could get away with any of the small capped mushrooms that have a thicker flesh and cup shape. Clean them and gently remove the stem. Pour a few tablespoons of olive oil into a baking dish, and sprinkle that with garlic powder, Italian seasonings, and black pepper. Carefully set the mushrooms top down in the oil so they are nestled together, then salt and pepper them again. I like to put a few drops of lemon juice into each cap, a sprinkle of more Italian seasonings, then a small chunk or sliver of fresh garlic.
If you have the pre-crumbled blue cheese, you can put a few good size chunks of soft cheese into each cap, or any kind of softer cheese would work nicely. Then on top of each little cup, lay a slice of melty cheese just to generally cover the top. Sharp cheddar is a standard, but if I have a gouda, I like that best. A little more garlic powder and pepper on top of the cheese, and maybe a dusting of parmigiana or pecorino. Pop that into a 350 degree oven for about 15 minutes or until the cheese is bubbly and the caps look a bit wrinkled from the moisture baking off. Let them cool before tossing them at the hungry people rushing you for dinner.
Mushrooms are a good source of protein, as well as a few other vitamins and minerals. And then when you add good stuff like garlic, you’re practically a health-food nut when you eat these. (Keep telling yourself that!) Plus these are fast and easy but look great as an appetizer or finger food.
Instead of lemon juice and garlic, try a base of tomato sauce (great if you’re already making pasta for dinner), pesto, or even a touch of ginger and thinly sliced apple (omitting the Italian seasonings and garlic for more pepper and lemon juice). I’ve put in thinly sliced fresh spinach, olives, fresh basil, caramelized onions, or even a few drops of hot sauce or mustard depending on the flavors of the main dinner menu. And of course you can play with the cheese options. Because cheese is always welcome.
They do store and re-heat well but are best served fresh out of the oven to a hungry audience. Have a peak in the package when you’re buying them so you don’t get the huge ones that will cause some poor sod to look like a trout while trying to eat the whole thing though.