|10 Smurfs were killed in the making of this recipe|
It is in the great American spirit of stuffing things into other things, and then eating all of those things together, that I bring you this recipe for Stuffed Mushrooms. First we conquered some basic concepts like scooping eggs out of other bits of eggs, mixing it with other junk, and mashing it all back together into deliciousness. Then we did almost the exact same thing with potatoes, but we cooked the food more afterwards and it was awesome. Now we're taking mushrooms, filling them up with other mushrooms plus a whole bunch of other awesomeness, and cooking it all together. That's right, it's mushroom-ception. It's pretty much the mushroom equivalent of a turducken, or some equivalent yuppie nonsense. Why stuff vegetarian things like mushrooms, instead of stuffing delicious animals into some unholy Russian nesting doll of meat? Well, aside from the fact that no words in the English language sound more disturbing than "Russian nesting doll of meat," I ran out of turkeys.
4 Portobello Mushroom Caps
8 oz. Crimini Mushrooms
1 Fennel Bulb (Note for the unamerican: in foreign lands, Fennel is sometimes referred to as "anise." This also sometimes happens domestically, but we try not to talk about it. You've been advised)
1 Green Pepper
1 Clove of Garlic
6 oz. Cream Cheese
3 oz. Parmesan Cheese
2 TBSP Butter
2 pinches o' Salt
1 pinch o' Black Pepper
Sure, that's a lot of ingredients, but try not to let it freak you out. First of all, because this really isn't all that many ingredients, and secondly because this recipe is ridiculously easy. Take your crimini mushrooms, onion, fennel, green pepper, and garlic, and choppity chop-chop them down into vaguely recognizable bits of their former glory. That's step one: The choppification. Then melt half your butter over medium heat, toss in your onions, fennel, and criminis, and sauté all of that nonsense along with your Black Pepper, and 1 pinch of Salt. After about 5 minutes add in your green pepper, garlic, and the rest of your salt, and cook it for another 3 minutes or so. Turn off the heat, and stir in your cream cheese to form a delicious creamy ooze of vegetables that's somehow enticing and repulsive at the same time.
|Yeah, these are awesome. They're also mine. Make your own.|