Fabulous food to cook for your dude!
Wow, it’s been a while! I completely missed Thanksgiving on my blog since I’ve been a bit busy, but I’m back in action as my boyfriend and I are getting ready to host Christmas Eve at our place. Instead of doing a big dinner, we have decided to do cocktails and hors d’oeuvres, which is going to be so fun!
I’ve been making a list of treats to put on the menu for the past few weeks, and last night I decided to start experimenting. I made stuffed mushrooms a few weeks ago when we hosted my parents for dinner, and they came out OK (I broiled them, but I didn’t like how they turned out!) Since I wasn’t satisfied with the outcome but I KNEW I could conquer making a fabulous stuffed mushroom hors d’oeuvre, my boyfriend and I bought the ingredients last night, and I went to work.
Here’s how it happens:
1 carton of mushrooms de-stemmed (you can use button mushrooms, which are most common, but I use crimini mushrooms, which are brown on the outside)
8 oz. of cream cheese
4-5 stalks of fresh green onion, diced
4-5 slices of bacon, diced (I use meat scissors to cut the strips into tiny pieces)
1 tablespoon grated parmesan cheese
Italian bread crumbs (to dip the tops of the stuffed mushrooms in)
1/4 teaspoon of garlic powder
1-2 pinches of pepper
**Be careful about how much salt you add! We found that 1 pinch was too much for us because of the bacon and garlic powder!
Set your cream cheese on the counter to soften while you clean and de-stem the mushrooms. I clean them by dampening a paper towel and gently wiping the mushrooms- If you rinse them, they become slimy and a bit hard to work with. Grab the stem of the mushroom as close as you can to the base, give it a small twist, and the it should come out in one clean pull. Set aside.
Dice (or cut) your 4-5 pieces of bacon into small pieces. Cook them in a skillet on low for about 15 minutes, or until done. Drain the bacon grease (I like to put them on paper towels in a bowl for a few minutes to absorb as much of the fat as possible.) Dice your green onions and combine them in a bowl, along with the cream cheese and bacon bits. Add grated parmesan cheese, garlic powder and pepper.
Preheat your oven to 350 degrees, and start stuffing the mushrooms. After you’ve stuffed one, turn it over and dip the mushroom in bread crumbs as a topping. This will brown nicely in the oven, and make the mushrooms nice and crispy! You can put them on an un-greased baking sheet, and bake them for 15-20 minutes.
I’m really happy with how these turned out, and I can’t wait to make them again on Christmas Eve!
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