It’s that time of year again! Where I go
buy jeans a size too big so it’s a comfortable day from home to home enjoying a full SCHMORGASBORD of Thanksgiving goodness. As I’ve eluded to before, I come from a very diverse family. Mom’s Italian, Pops is American, Step-Dad is Cuban and Boyfriend’s family is Colombian. So, add that up, and that’s FOUR DIFFERENT TYPES OF THANKSGIVINGS I ENJOY EVERY YEAR. (Here’s some pix from last year at my Dad’s, Where TGiving is full of Homestyle Deliciousness, Pick-Up Trucks and Cornhole – I swear I’m not making that up. Click it.)
So this year, I figured I’d post a really DELISH Italian “inspired” Dish that I’ve perfected throughout the year, so you can add a little Savory Goodness to your Thanksgiving Buffet this year. I give you my
World County Famous Stuffed Mushrooms! Here’s also a super fun Pin to add to your list of “I will someday make this” Recipes. 🙂
Here are the Easy Peasy Steps:
INGREDIENTS: Mushrooms (duh), 1-2 Cups of Mozzarella Cheese (depending on how many Mushrooms you have), Sea Salt, Plain Breadcrumbs, Minced Garlic (I use the jar kind), Red Pepper Flakes, Basil, Butter, EVOO, Tomato Sauce (homemade or store bought).
1: Preheat Oven to 325, then mix Mozzarella, Basil, 2Tbsp of EVOO, 1/2 Tsp of Red Pepper Flakes, 1 Tsp of Basil & 1 Tbsp of Sea Salt in a mixing bowl.
2: Wash & pat mushrooms dry. Pull out the Centers of the Mushrooms, and place them aside. Spread a bit of butter on the bottom of the pan to give the top of the caps a little flavor, then place the Mushroom Caps top down in the Pan.
3: Pour a bit of EVOO into each Mushroom Cap – just enough to coat the entire bottom of the cap part. Do not fill it to the rim, or you won’t have anywhere to “stuff” the mixing!
4: Do the same as above with the Tomato Sauce – you’ll have a nice olive oily tomato saucey mix. How’s that for Chef terminology!
5: Dice up the Mushroom Stems tiny tiny tiny, and add it into your Filling. Mix your filling really well, so the breadcrumbs soak up the moisture from the Mozzarella and the EVOO, then use your hands to stuff the Mushroom Caps! This is the fun messy part.
6: Sprinke a little left over Mozzarella all over the stuffed mushroom caps, and place into the oven. Bake at 325 for approximately 25-30 minutes. I tend to overcook things, so just keep an eye on it and you’ll be able to tell when they’re done. Maybe.
7: Let me know if I fudged this recipe up royally, because I’m not a cook but like to pretend I’m a culinary master so forgive me if you waste perfectly good mushrooms and cheese.
P.S. A super awesome extra special THANK YOU goes out to the Papi Lindo who played Photographer while I wrangled a 2 year old and tried to stuff some mushrooms. <3