Mushrooms Done Two Ways

Tonight, I made mushrooms two ways. My family wanted both to be moderately healthy and vegetarian, but my mom and sister did not want stuffed mushrooms. They decided they wanted to try something different, so I made them basalmic glazed mushrooms. For my mom’s boyfriend, Curt and I, I made the stuffed mushrooms I usually make which are so delicious! Below are the recipes for each, hope you enjoy them as much as we did!

Stuffed Mushrooms

2 portabellas
4 cloves garlic, coarsley chopped
2 tsp. vegetable oil
10 ounces ricotta or cream cheese
1/4 cup grated Parmesan
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
Bread crumbs and fresh herbs for garnish (optional)

1. Preheat oven to 450 degrees. 2. Light coat a baking sheet with cooking spray. 3. Clean mushrooms with a damp towel. Carefully remove the stems from the mushroom caps, setting aside for later. 4. Add stems to the bowl of a food processor, add garlic as well. Pulse in brief bursts until finely chopped. 5. Heat oil in skillet over medium heat. Add the chopped mushroom stems and garlic and cook until moisture has disappeared, 5-7 minutes. 6. Lower heat to medium-low, stirring in both cheeses and spices. Stir until smooth and creamy. Remove from heat. 7. Using a spoon fill each mushroom cap with a generous amount of filling. Top with bread crumbs if desired. 8. Bake twenty minutes or until mushrooms are hot and liquid starts to form under mushroom caps. Garnish with fresh herbs and serve.

Balsamic-Glazed Mushrooms

2 portabellas
1/2 cup balsamic vinegar
olive oil

1. Carefully clean mushroom caps with a damp towel. 2.Place in a baking dish and cover mushrooms with balsamic vinegar. Put in fridge and marinate 30 minutes. 3. Heat olive oil in a skillet over medium heat. 4. Carefully place mushrooms in the skillet, flipping 1-2 times until soft. (approx 2 minutes) 5. Sere sliced or as is.

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