Stuff It

After venting my frustration last night, I made some yummy stuffed mushrooms.  There's a joke in this somewhere about "stuffing it" but I'll refrain.  Perhaps I should have just stuffed it yesterday instead of ranting on the blog.  Oh, but who am I kidding.

G eyed the mushrooms warily (wouldn't touch them with a 10-ft pole of course) and asked me, "So, do you just decide that it would be good to take a fungus and stuff it with a bunch of other things?  That it would somehow taste good?  How do these ideas come to you?"  I don't have the heart to tell him that people all over the world eat these delicacies every single day.  Some, for every single meal.  The idea, it is not mine.  But I will partake of the yumminess.

Stuffed Mushrooms

Ingredients:
Mushrooms
1/2 block cream cheese*
3/4 cup shredded cheese**
2-3 cloves of garlic
Olive oil
Salt & pepper

Directions
Gently wipe off mushrooms with a damp paper towel.  De-stem them, and dice the stems.
Grease baking dish and place mushroom caps inside.

Heat a couple of tablespoons of olive oil in a pan and saute the garlic and mushroom stems over medium heat until the garlic browns and the mushrooms begin to release liquid.

Pour into bowl and let cool for 5 minutes.  Then combine other ingredients and blend/stir until smooth.

Stuff those bad boys and bake at 350 for 20 minutes or until mushrooms are golden and releasing liquid.

Enjoy!

Notes
* I've experimented with the cream cheese.  I've used regular cream cheese, but last night I used the garden vegetable flavored kind.  Both taste great.

**Use any kind of shredded cheese that you want.  I've been using what I have on hand, but I'd like to see how goat cheese turns out, and also pepperjack.

***You could also use crabmeat or even bacon bits.  I haven't tried this yet, but I see many cooking combinations in my future...