Mushrooms Stuffed with Found Ingredients

Stuffed Mushrooms

The exact ingredients vary depending on what is available in your fridge. That is both the genius and the utility of this recipe. Every batch tastes different enough that you never tire of the dish and it retains enough familiarity to be a comfort dish.

Ingredients

White mushrooms - 24 - Good sized, large but not huge, I find ones that are comfortable to pick up and 3 to 4 good bites perfect.

Stuffing Ingredients

Cream cheese -  12 oz

Bread crumbs - 3/4 cup (I make bread crumbs from my favorite bread with the pieces left over when I buy a fresh loaf.)

Mushroom stems - from above - chopped fine

Red chili flakes - 1 tbsp

Turmeric - 1/8 tsp

Paprika - 1/2 tsp

Ground pepper - 1/2 tsp

Salt - to taste

Found Ingredients (chopped fine)

Portabella - 1/2 small cap

Capers - 1 tbsp

Serrano - 2

Artichoke hearts - 2

Roasted red peppers - 1/4 cup

Apart from the bread crumbs, you need about a cup and a half of the ingredients for the stuffing. You can pretty much throw in any interesting ingredient you have lying about.

Process

1. Preheat the oven to 350 F.
2. After washing the mushrooms, separate the mushroom caps from the stems. Pat caps dry and set aside in oiled or buttered oven ready pans.
3. Soften the cream cheese, add the ingredients and mix well. I use a butter knife.
4. Stuff the mushrooms. I stuff them so that the stuffed top of the mushrooms mimics the shape of the mushroom cap.
5. Bake at 350 F for 30 minutes.I use a perforated alumin(i)um foil for this step.
6. Bake at 365 F for 15 minutes without the foil to finish the mushrooms.

The leftover mushrooms are fabulous too. Just store them in airtight containers and reheat in the microwave.

Red Pepper Chutney

Red Pepper Chutney

Ingredients (in order of use)

• Oil, 2 tbsp (I use EVOO and medium heat)
• Red onions, 2 medium size, chopped fine
• Red bell peppers, 6 large, chopped fine
• Curry leaves, 1 or 2 sprigs
• Turmeric, 1/2 tsp
• Chili powder, 1 1/2 tsp
• Paprika, 1/2 tsp for color
• Sea salt, to taste

Steps

1. Heat oil in wok-like pan. Avoid smoking the oil. Cook under medium to medium high.
2. Add onions and roast, stirring every minute or so, until a little past translucent.
3. Add red peppers and curry leaves, stirring every minute or so, for 5 minutes.
4. Add remaining ingredients. Roast for an additional 10 minutes.
5. Grind to a fine paste, adding a little water if necessary. Check salt and adjust to taste.
6. Freezes really well in ice cube trays for future uses.

Enjoy!