One of the quickest, easiest things to make with savory, sweet, salty, or miscellaneous ingredients is a plate of mushroom caps. True, you do need some fresh mushrooms, but besides the necessity of that one ingredient, pretty much anything else you have on hand can stuff them. I love how the natural moisture of the mushroom comes out, stewing whatever is stuffed in them into a little pocket of taste. When I was a child, it was an old standby in our house to have mushroom caps as an appetizer: Mom would use orange cheddar and a “seasoning salt” to fill them. I’ve been trying out a few different options, lately.
Some of my personal favorite combos are:
-any sort of pepper (green, jalapeno, spicy, etc) with a drop of cheese on top and maybe garlic too. Sprinkle on some black pepper and any range of herbs such as oregano or basil or rosemary or dill or…
-the stems from the mushrooms mixed in with tomato and a bit of honey and/or soy sauce or any other type of “sauce” you like and have. Or skip those sauces and mince up some olives.
-cheese and black pepper. Any type of cheese.
-salsa of any type, with or without leftover vegetables like zucchini, eggplant, sweet potatoes.
-bok choy with spicy chilli pepper, and a drizzle of olive oil.
-sour cream and broccoli and paprika.
-rosemary and goat cheese.
-leftovers… any type of leftovers that can fit into a mushroom.
Really, most any mixture works. I normally would “see what I have” then adjust my plans accordingly. I like to mince the ingredients up finely, then stir them together and spoon into the ‘caps. Sometimes, though, I don’t. This is a great type of recipe: there really aren’t any rules. Alright, one rule: if you use cheese, put it on top. That way it will melt and be a sort of “lid” for the rest of the ingredients in your little mini-casserole dish.
Cook at about 300-350 degrees ferenheit, for about 20-30 minutes… ’til “done”!
Natasha Henderson, Montreal