I had a revelation this week. And it was this: Moving sucks. (A lot.)
We finally have the kitchen unpacked enough to eat things besides cold leftover takeout, and although no room is “finished” we’ve managed to assemble a coffee table and hook up our tv (wahoo!) so it’s almost like we’re real people now.
And then there are these stuffed mushrooms: super simple. Super tasty. Require little to no actual counter space and very minimal dishwashing. WIN.
Also, I have unpacked these awesome rooster trivets that I found at Salvation Army a few weeks ago, which meant I could let the mushrooms cool off a bit in super-stylish fashion:
And, since I’ve assembled a kitchen workspace AND located my camera battery charger (win #2), you can expect a barrage of recipes comin’ atcha. The stuffed mushrooms are just the beginning, folks. It’s about to get CRAZY. As crazy as watching three movies in a row instead of unpacking anything just because you discover your TV now has OnDemand. Not that that happened.
Herb and Cheese Stuffed Mushrooms
Makes 14-16
14-16 medium sized white mushroom caps
1/2 cup ricotta cheese
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped parsley
3 Tbsp. fresh chopped arugula
3 Tbsp. fresh chopped chives
1/4 cup fresh mozzarella, diced
2 Tbsp. grated parmesan cheese
salt and pepper to taste
1. Mix ricotta, basil, parsley, arugula, chives, mozzarella, parmesan, salt and pepper together in a small bowl.
2. Spoon 1-2 Tbsp. of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
3. Bake at 350 for 20-25 minutes or until cheese is nice and gooey.
Sounds so yummy!! I was just thinking of serving up stuffed mushrooms as an appetizer for Thanksgiving dinner and this sounds like it might do the trick! Thanks!
These photos are BEAUTIFUL! I want to lick my monitor right now… but of course I won’t…. might not… Thanks for sharing such a wonderful recipe and photos. My tip? Try the brown Crimini mushrooms next time for a little added flavour!
-Shannon
Thanks, Shannon! It’s tough to find much mushroom variation in my teeny Midwest town, but you can bet the second I see criminis I will be ALL. OVER. IT. Sometimes I can get portobellos, which are also great with this recipe. Thanks for the tip!
do you have DiStefano buratta in your neck o’ the woods? if I ever visit I will bring you the creamiest, most sensuous it’s-so-crazy-I-can’t-even-call-it-mozzarella cheese. Just gooey enough, just this side of a triple creme and I mean runny. Only the best thing with garden tomatoes and basil. You’ll never even look at the white rubber tire mozzarella again.
sounds amazing! sign me up.