Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.