guess we went a little bit all out for burger night this time. I wont really be showing the burger much since I’m more interested in showing how to do stuffed mushrooms, and I’m fairly sure I’ve done a burger for this blog before. I will specify what I did for the burger though:
It’s a blend of brisket and chuck, seasoned with salt, pepper and garlic powder. I served it on a Hawaiian sweet roll with mayo, ketchup, lettuce tomato, pickle and avocado. Again, very simple and nothing to crazy here, just a good old fashioned grilled hamburger.
The sweet peppers were de-seeded and roasted on the grill.
Since that is out of the way, onto the mushrooms. Mushrooms are a magical little fungus, that fit in with many dishes. I always have some on hand, even if it is just to have for salads. However, I love caramelizing them and putting them on baked potatoes or eggs, cooking them into a marinara sauce, or chili.
In this instance we are doing a classic stuffed mushroom. Many times, I would throw some crab or shrimp into the mushroom stuffing; but, this time I want to stay with simple.
For this you will need:
4 oz cream cheese
4 oz grated parmigiana (fresh is best, but not necessary)
2-3 garlic toes -diced
Italian bread crumbs
Butter
Salt, pepper
Thyme
Basil
Parsley
At first glance it may look a little bit intimidating; however, I assure you that its not. The ingredient list is probably, things you have already.
First step is to brush them clean, just pull off the stem and snip the dead end off.
Save the stems. When you have them all clipped and trimmed, you’ll chop them up. A rough chop is fine, you wont need a fine dice here.
Cook the stems down in some butter for about 3-4 minutes to get their moisture out then add in the garlic and let it sweat down together until the garlic is fragrant. Season with salt and pepper and add in the herbs, and bread crumbs. Let the bread crumbs toast for a few minutes until they start to darken and then remove from heat and let cool.
Once cooled add the mixture to a bowl with softened cream cheese and parmigiana cheese.
Mix everything together well and add the mixture to the mushroom caps.
—- put the leftovers on the bottom of your serving platter for the presentation—
Bake the mushrooms at 400degrees F for 20 minutes or until the mushrooms are cooked and the stuffing is golden brown.
Thank you for following, reading and watching. I hope you are getting some good ideas.