Sunday, December 29, 2013

Gutted and Stuffed Portabellas

I'm a huge fan of the hit series 'The Walking Dead', and as a result of this addiction I received 'The Snacking Dead' cookbook for Christmas.  It's a parody, no doubt, but this book delivers in the 'Appetizers For An Apocalypse' section.


Since the Superbowl  is approaching rapidly, along with Oscars, I thought it best to look for tailgating ideas easy enough for college students to make.  Hopefully I'll get thru a few of these 'just in time' for the party!

If you have vegetarians in your midst, omit the bacon!

(Adapted from 'The Snacking Dead' cookbook)

Gutted Mushrooms with Bacon and Spinach

Equipment:
Mixing Bowl
Your hands and a death grip
Baking sheet


Ingredients:
6 strips of bacon (See 'Makin' Bacon' post)
1/2 red onion, chopped and diced
2 cloves garlic, minced
20 portabello or button mushrooms, stems removed
1 (10 oz) frozen spinach, thawed and squeezed dry
1/2 cup cream cheese or use a flavored cheese, like Boursin or Garlic-Herb Spread
1/2 cup fontina, gouda, mild cheddar (whatever is in the fridge)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/4 cup breadcrumbs (optional)
1/2 cup parmesan cheese, grated



Instructions:
1. Wash your hands, because you need to use them.
2. Preheat the oven to 400F degrees.
3. Prep mushrooms and clean caps with damp paper-towel.


4. In a skillet, fry the bacon (See 'Makin' Bacon' post) and drain on paper towels.  Remove the oil except for 1 tsp.


5. Sauté the onions until tender, approx 5 minutes on MEDIUM.


6. Add the garlic and cook for 1-2 minutes. Remove from heat.


7. Squeeze the spinach as dry as you possibly can. 
8. Crumble the bacon.


9. In a large mixing bowl, combine spinach, and all other ingredients. Mix well. Season to taste.



10. Fill each cap with a dome of filling and place on a baking sheet.


11. Spinkle with parmesan cheese.


12. Bake stuffed mushroom caps x 15 minutes until cheese is golden brown.


13. Place on a platter and impress your company. It really is that simple!