Friday, January 13, 2012
Mushrooms and birthday pie
Best of the Best from America Cookbook Copyright 2005
20-25 medium-size mushrooms (approximately ½ pound)
2 tablespoons butter
1 small onion, minced
1 garlic clove, minced (I added this ingredient)
1 tablespoon Worcestershire
1/3 cup soft, fine bread crumbs
1/3 cup shredded sharp Cheddar cheese
Salt and pepper to taste
2 tablespoons water
Select mushrooms with closed caps. Pull stems from mushrooms and chop finely. Melt butter in skillet and add stems and onion. Sauté until tender and translucent. Stir in remaining ingredients except water. If preferred, parsley may be sprinkled on top instead of mixed in with the other ingredients. Fill mushroom caps with mixture, mounding over top. Arrange mushrooms in oven-proof serving dish. At this point mushrooms can be refrigerated for up to 24 hours. Before serving, add 2 tablespoons of water to dish. Bake at 350 degrees for 20 minutes. Serve hot.
I had more of those baby bellas from Costco to use up so I made a half-recipe of these stuffed mushrooms. I've free-styled stuffed mushrooms a few times and I can never get them quite right. There is always something lacking. For a simple version (no crab, sausage, etc), these were very good. They were cooked perfectly and the filling had good flavor. I did add a clove of garlic just because I felt like it. They only required a bit of bread crumbs and a bit of cheese so I didn't feel guilty eating them.
Nick turned 8 this week and this is the first time in 8 years that I didn't plan him a party or make him a cake. He was okay with that (or a party and cake would have happened!) He got to pick out a present, I bought him a steak lunch (they have steak on the kids menu at Applebees!), I made him birthday treats for school and then I made the pie he requested (Truffle Pie).
I won't lie - I did enjoy a break from the usual insanity of trying to plan a birthday party just a few weeks after Christmas. I was able to use things I had already - sprinkles, decorations, food coloring, cupcake rings. His birthday treat was Heidi's Sweet and Crunchy Popcorn. I made it in black and gold, his school colors. I packed it in treat bags and added a football cupcake ring (I had a ton of extras from last year since there was a mix up). It felt good to use up some of my surplus.