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Saturday, August 6, 2011

Nicole’s Stuffed Mushrooms

Don’t pay any attention to me, Dollinks! I’ve just popped in to check the mail and do a bit of dusting. For all practical purposes, I remain AWOL and otherwise occupied with two big projects. Our pal, Melvino the Grape One, dropped in for dinner the other day. Mel is a mensch of the highest order. We are privileged to call him our friend. I’ll be quick about this, because my projects are calling my name: “Nicole … ! Nicole … ! Open the do-o-or, Nicole!” Whoops! Those are bill collectors! They can wait.
I was very busy when Mel dropped in, so Ron did the cooking while I cobbled together a fast appetizer. Melvino the Grape One swooned over the dish I made. He declared himself in love. He said it was so good that he’d gladly become a vegetarian, with food like that! I’ll share my recipe with you. Chances are, you already make this yourself, but possibly not. It truly is easy and quick! The measurements and ingredients are approximate, varying with the size of the mushrooms and with whatever happens to be in the cupboard on any given day. Omitting the bacon bits and adding crab meat takes this to another level altogether. 
Mouth to Mushroom: Come In, Please!
Melvino the Grape One loves food. Like me, he’s always battling girth control. We exchanged diet tips during his visit. His: Larger shirts. Mine: Vertical stripes. See you in September, Dollinks!


Nicole’s Stuffed Mushrooms:
16 large mushrooms, stemmed (see Note)
½ c. cream cheese, softened
3 tbsp. green onions, finely chopped
2 tsp. garlic powder
1 tsp. bacon bits (I use non-meat artificial bacon bits for this recipe)
Dash each of salt and freshly ground pepper
Preheat toaster oven or regular oven to 350 deg. F. Place stemmed mushrooms on baking sheet lined with parchment paper. In small bowl, combine remaining ingredients. Divide mixture among mushroom caps, heaping loosely. Bake 15 min., or until mushroom caps are browned at the edges. Serve piping hot. Serves 4 - or one Melvino.
Note: Use a grapefruit knife to stem those mushrooms and you’ll never have a breakage!

Further Note: Save and freeze mushroom stems to add to soups, casseroles, or any savory creamed dish. 



Mmmm ... Melt-in-your-mouth mushroom morsels!



Our taste-testing panel approves!

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