Potato Skin Stuffed Mushrooms

 Okay, stop the presses! I had to share this one right away before someone steals my idea. Did you ever see an awesome recipe and say, "now why didn't I think of that?" I think I just invented this out of nothing! Google images and Pinterest searches return nothing for it, so I'm calling it mine!!!

There are no potato skins in this at all. It's just the great taste of potato skins shoved into a healthier form! And the mix of cheeses...prompts memories of fondue yuminess. 

half a dozen mushrooms, peeled and cored

bacon bits

2 Tbsp crumbled bleu cheese

2-3 Tbsp breadcrumbs

1/4 cup shredded cheese, Mexican blend

1/8 cup shredded cheese, pizza blend

1 scallion, minced

In a microwaveable mixing bowl, mix the cheeses together and microwave for 30 seconds. Take out and stir your gooey mixture. Add just enough breadcrumbs to stop it from being very sticky and clinging to the sides of the bowl. Scoop into each mushroom. Top with bacon bits and scallions...done! Bake in a 350 degree oven for 10-15 minutes. Serve with a dollop of sour cream. 

Hindsight: When I make these again, I'm going to try some variations on them. Maybe sauteing them first in some olive oil or even flouring them before that so they get a "potato skin" crispness to them!

Spinach & Cheese Stuffed Mushrooms

If you'd like another recipe for stuffed mushrooms other than Easy & Savory Stuffed Mushrooms, you've picked a great one to try. This robust cheese flavor is great for a party or family meal, especially if you're a fan of spinach dip.

 

2 cups of tightly packed fresh spinach

1/4 cup chopped onions

2 small garlic cloves, chopped

2 Tbsp bleu cheese crumbles

2-3 Tbsp goat cheese crumbles

1 oz cream cheese

2 Tsp Italian seasoning

 

Boil spinach, garlic, and onions in a pot of unsalted water for 30 minutes. The cheese will be salty enough that you don't need to add anything to this mixture. Drain thoroughly and press into a paper towel to get out as much water as possible. 

Transfer to a food processor and press chop until the mixture is in tiny shreds. Add in cheeses and seasoning and mix for 30 seconds more.

Scoop out and mix generously into peeled and rinsed mushroom caps. Top with a sprinkle of breadcrumbs and Parmesan cheese and bake in a 350 degree oven for 15-20 minutes on a greased baking dish.

Easy & Savory Stuffed Mushrooms

One dozen mushrooms, stemmed and peeled

2 oz cream cheese

2-3 scallions, minced

2 Tbsp fresh parsley, minced

2 strips of bacon

2 Tbsp Parmesan cheese

1 Tbsp garlic powder

2 Tbsp Italian seasoning

Breadcrumbs for topping 

 

Recipe Adapted from Chef In Training

I made these as a side dish for a family meal but, you could easily increase it for a large party. I stem and peel my mushrooms. I don't think it's necessary to peel them but, they always look so dirty and I feel a bit funny eating "fungus" from the ground as my husband would say.

 

Wash and rinse, then stem and peel mushrooms. Cook the bacon until crispy in a fry pan and lay on a few sheets of paper towels to sop up grease. I crumbled up the bacon right in the paper towel to get out as much grease as possible. Add to room temperature cream cheese and add all the other ingredients except the breadcrumbs. Spoon teaspoonfuls into each mushroom and top with a sprinkle of breadcrumbs. Bake in a 350 degree oven for 15 minutes.



Beef and Snow Pea Stir Fry

This is a great stir fry with crisp snow peas. I've recently started cooking with fresh ginger. I wasn't a fan of the pickled ginger served with sushi so I hadn't tried to use it but, dishes like Ginger Beef still were pleasing to me. So, I tried it and found that I do like it for adding flavor to Asian dishes. I use a zester to quickly add it in. It's a great item to grab at the grocery store (a small one can be 50 cents or cheaper) and just peel it and keep it in a Ziploc bag in the vegetable bin of your fridge.

 

1 Tbsp fresh ground ginger

1 small can of mushrooms, drained

8 ounces of fresh snow peas

1/2 cup chopped onions

1 bunch of scallions, chopped

1/4 Tsp Chinese 5 spice

2 cloves chopped garlic

1 Tbsp sesame oil

1 Tbsp low sodium soy sauce

1 Tsp Worcestershire sauce

1 lb of top sirloin steak tips

 

Recipe Adapted from Epicurious

 

Heat up a large saucepan on medium heat and add the oil. Add oil, garlic, onions, and ginger and saute 3-5 minutes until the onions begin to caramelize. Add snow peas, spices, and sauces sauteing for an additional 5 minutes. Add mushrooms and scallions and mix. The last item that should be added is the beef. It will cook up very fast. I prefer beef rare, so I only cook until the outside is brown enough to serve, but cook it to your taste. This dish is great by itself or served accompanying rice.