Tuesday, January 05, 2016

Recipe Day: Meatless Stuffed Mushrooms

Timing

  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes

Ingredients

  • 20 white mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 8 ounces cream cheese (block rather than spread)
  • 6 ounces finely grated parmesan cheese (as fine as possible)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano

Instructions

  1. Make friends with people who have an aversion to meats, otherwise this recipe is a useless travesty.

  2. Preheat the oven to 350 and start warming the cream cheese (perhaps on the "warming area" on your yuppy stove) so it's easier to melt later on.

  3. Use a damp cloth to remove visible dirt from mushrooms. Rock the stems back and forth like an Atari 2600 joystick until they are detached. Discard any unusually hard, dried portions of the stems, and then finely chop the remaining stems.

  4. Saute the chopped stems in garlic and oil in a large skillet over high heat for 8 minutes. Turn heat to low and stir in cream cheese, parmesan cheese, pepper, and oregano. Mixture will become pasty and sticky.

  1. Add heaping spoonfuls of the cheese mixture into each mushroom and place on an ungreased baking sheet. Bake for 20 - 25 minutes, until the mushrooms are browned, and serve fresh from the oven.

  2. Depending on the useable volume inside of your mushrooms, you may end up with far more cheese mixture than you need. Throw it at the ceiling and try to get it to stick, or buy a bunch of crackers.

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