stuffed mushrooms.

remember how i told you my student staff decided they wanted to do “secret valentine” (that spin on secret snowflake)? we celebrated today and exchanged our ashomemadeaspossible gifts. it was fun. i got a great homemade game. you play with another person and try to guess how they would answer certain questions. if the guesser gets it right, the guesser gets a hershey kiss. the person with the most hershey kisses at the end of the questions wins.

i’ve already played once this evening. bestvalentine’sgiftevar.

the same person who gave me the gift was my secret valentine. we have a shared love for tree kangaroos (go look them up!), and so i adopted a tree kangaroo under her name. coolest discover evar. thanks, interweb!

that anecdote has no relevance to this post, because i’m posting about these delicious stuffed mushrooms. it’s okay though. it’s the randomness that comes with the blog. i can’t help it.

i have made stuffed mushrooms many times before, but this is the first time i decided to make it without a recipe, with homemade breadcrumbs, and “stuffing mushrooms.” stuffing mushrooms are a bit larger than regular mushrooms. they had them at trader joe’s, so i had to see if they were better than the regular size mushrooms. they are. so much more heartier. a meal unto themselves.

give it a go.

i also have never made homemade breadcrumbs. easiest thing to do. reminder to self: make your own breadcrumbs more often.

i guess the theme for this year has been diy/make it yourself. from the two staff gift exchanges to the breadcrumbs, homemade always proves best.

stuffed mushrooms
printable recipe – yield 4 appetizer servings

homemade breadcrumbs*
1/2 bunch basil leaves
2-3 cloves garlic
small handful (about 1/2 cup) of grated parmesan cheese
salt and pepper, to taste
12 cremini mushrooms, cleaned and destemmed
2 tablespoons olive oil
tomato sauce, for serving (optional)

*for breadcrumbs, i had old bread in the fridge that i was able to turn into breadcrumbs by running it through the food processor. i used 2 whole wheat focaccia buns to make the breadcrumbs and seasoned them with salt and pepper. if you want to use store-bought breadcrumbs, that’ll work just fine. you’ll need about 1 cup.

preheat oven to 400. prepare a baking sheet by drizzling it with olive oil to lightly cover the bottom.  in your food processor, add basil and garlic. run food processor until basil and garlic are blended well together. in a medium bowl, combine breadcrumbs, basil garlic mixture, and grated cheese. season with salt and pepper. drizzle with a touch of olive oil. stir well.

fill each mushroom cap with stuffing and arrange on baking sheet. bake in oven for 20 minutes until the breadcrumbs are golden brown and mushrooms are cooked through. eat immediately. these are not good if they sit a while.

these are great by themselves or served with tomato sauce.
i’ll share my homemade tomato sauce with you in a future post.


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