Stuffed Mushrooms

When one finds mushrooms discounted for a $1.00 at Kroger, you need to find something to make and I decided to make stuffed mushrooms. First time making them and they were just bliss. Perfect for any occasion and sure to impress your family and friends!

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Ingredients

  • Baby bella mushrooms
  • 1 half sweet onion
  • 1/2 cup spinach
  • 1 package of cream cheese
  • about 1/3 cup of Italian bread crumbs
  • 2 TBSP olive oil
  • 1/3 cup Parmesan cheese
  • 1 clove garlic
  • Salt/pepper/red crushed pepper/garlic salt/Italian seasoning

Instructions

  1. Preheat over to 425 degrees
  2. Wash your mushrooms thoroughly and carefully PLUCK the stems from the mushrooms, creating a hollow shell of a mushroom top.
  3. Put the mushrooms tops in one bowl and set your stems in another.
  4. We’ll come back to tops at the end.
  5. We’re going to make the filling for the mushrooms by mincing, cut into tiny pieces, the mushroom stems and onion. Chop your Spinach fine also and lastely mince you garlic.
  6. Add your mushroom stems, onion, garlic and spinach into a pan; add your olive oil and sautee until onions and mushrooms become tinder.

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7. Once tinder, season with salt and pepper and add in your cream cheese. Make sure the temperature is on low so you don’t burn your cream cheese or other ingredients.

8. Mix your cream cheese, Parmesan and begin seasoning! Our filling our should well combined and smooth. When you’re happy with the flavor we can begin filling your mushroom tops!

9. Line your mushroom tops on a foil lined baking sheet, fill with a spoonful of filling.

10. Finish them off by sprinkling the bread crumbs over top.

11. Place in oven and bake for 20-25 minutes. Around 15-20 minutes begin checking on  your mushrooms to make sure they’re not burning. The mushrooms should turn a deeper brown and kind of flattened out adn tops should be a good deep golden brown.

12. Plate and enjoy! A double bonus for this is, if you have left over filling, you can save this and serve it as a cracker spread or dip! Cheers!

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Mushroom and zucchini orzo

4C1B36C5-C541-4161-83A2-07D17E415EC8This is a simple side dish or a meal in itself. Easy to make within 15 minutes, delicious and keeps well!

 

Ingredients

  • 1 1/2 cup orzo
  • 3 cups chicken stock (if youre vegetarian you can use vegetable stock or water)
  • 1 medium zucchini, finely chopped
  • 1 cup finely chopped mushrooms
  • Fresh herbs (I used parsley, rosemary and thyme…you can buy them in premade packets at Kroger FYI)
  • 2-4 TBSP olive oil
  • Salt/Pepper and garlic powder

Instructions

  1. Add 1 TBSP of olive oil to your skillet on medium high heat, pour in your orzo. Saute your orzo for about a minute to give them color.
  2. Add in your chicken stock and turn up the heat to boiling, add in your fresh herbs and salt/pepper. Once boiling, cover with lid and cook until stock is almost evaporated. About 6-10 minutes. Watch to make sure your orzo doesn’t burn if all stock evaporates.
  3.  While your orzo is boiling, in a separate skillet saute your zucchini and mushrooms in olive oil. Once they’re tender add to your orzo and season with salt, pepper and garlic powder. (If your orzo or veggies are crunchy, it’s not done cooking.) Taste taste taste! Correct seasoning as needed.
  4. Cook low to low-medium for about 5 minutes or until ready to eat. Garnish with a little parmesan and enjoy.

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