Happy Valentine's day all,
Cold and windy here. Below norm at 64 right now. Sun is out but the breeze has been very cold all day. A few more days of cold weather and then we'll be back to norm if not a little warmer
JB...dinner looks very good and the plating very nice. Congrats on the asparagus. I hope you can save it from the snails. If not perhaps escargot may be on the menu?
Dinner here tonight was very good. We had grilled lobster. Came out juicy, moist and so succulent. Just a brush of cilantro-lime butter on the grill and a squeeze of lemon at the table was all needed. Sides were simply seasoned (paprika, salt, oregano) potatoes and salad along with some stuffed mushrooms. The mushrooms were supposed to be an appetizer but they got done at the same time and served with dinner. It went just fine.
Excellent mushroom recipe by the way.
Easy and most of the ingredients we all have on hand. Great appetizer, party/pot-luck dish, or one for dinner with steak, or chops off the grill. I'll post it at the end.
TT... your pot luck looks nice. Sounds like you would be bored if you retired. Who would you cook for?
Hot off the grill.
Dinner! I had a nice glass of Sauvignon Blanc with dinner tonight. Still sipping it.
STUFFED MUSHROOMS
INGREDIENTS:
room temp butter
24 portobello mushrooms with stems
4-5 green onions; very finely minced both white and green parts
2 cloves garlic; very finely minced
3 Tablespoons butter
1 Tablespoon EVOO
1/2 cup fine dry bread crumbs
1/4 cup finely shredded Parmesan or a mix of Parmesan-Romano cheese + a little more for garnish
2 Tablespoons fresh parsley; finely chopped
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper or cayenne pepper
*if needed a few tablespoons of stock or water to moisten mixture if needed
INSTRUCTIONS:
1.) Wash mushrooms gently and take a damp paper towel to wipe off any dirt from the caps. Set aside to dry. Remove stems and set aside. Use a very small teaspoon and gently scrape out any gills from the mushrooms. Clean the stems and trim the ends from both sides. Chop stems very fine and set aside in bowl.
2.) Select 12-18 of the nicest and most uniform sized mushrooms; about 1.5 - 2.0" across. Set aside. Chop the rest of the mushrooms very fine and put in bowl with stems to use as your stuffing.
3.) Put mushrooms in one or two glass baking dish/es that were brushed with softened butter. There should be a little space between them. Preheat oven to 350F and set the mushrooms aside while you make the stuffing.
4.) In a skillet melt 3 Tbsp. butter and 1Tbsp. EVOO and sauté chopped mushrooms and stems for 3 minutes. Add green onion and cook 1 minute. Add the garlic and cook 1 minute more.
5.) Remove the mushroom mixture from the heat and let cool a minute. In a bowl add your bread crumbs, 1/4 cup cheese, herbs, salt and pepper. When cool enough add the mushrooms. Stir. If too dry add a few tablespoons of broth or water to moisten.
6.) Fill the mushroom caps with the stuffing. Top with a sprinkle of cheese and bake 15 minutes (I baked 13 minutes and broiled on low for 2.) Garnish with fresh parsley and give a squeeze of fresh lemon.
Enjoy!
