There's More Than One Way to Stuff a Mushroom

Look at that fine cutting board.

When life gives you lemons, you make lemonade.  When you are into the second week without furniture and your other household goods, you make do--and buy some aluminum cookie sheets.  Maddy and her boyfriend Eddie came up from Charlottesville last weekend and helped us paint Sophie's room.  Sophie had been anxiously awaiting Maddy's input on the color choice, and they decided on "Sweet Orange."  Initially a horrifying shade nearly identical to Kraft dinner, it mellowed as it dried.  Made us happy we didn't go with "Nacho Cheese" after all.  For their help, and for graciously sleeping on a thin mattress on a hardwood floor, and because Eddie sat in a yarn store without complaining I made the "world's best pasta" for dinner.  We even had a first course: stuffed mushrooms.

I used cremini mushrooms from our trip to the farmer's market, and the sausage for the "WBP" was a merguez that we also purchased the farmer's market.  The mushrooms were enjoyed by all except Sophie, and Maddy commented on how they tasted like, "meat stuffing, not like the stuffing you put in meat, like the stuffing with meat in it, like sausage."  I think it was the rosemary so plan your herb choice accordingly.

Maddy and Sophie got this rosemary plant for me thinking I would miss the dozen rosemary bushes from our yard in Texas.  Well done, ladies.

I just sprinkled the extra stuffing around the mushrooms.  If you have nice cookie sheets that you don't want to chisel baked stuffing from you can omit this step. 

1 pint cremini mushrooms, stems removed and chopped finely

1 small onion, finely chopped

1 cup toasted bread crumbs (I toast mine in a skillet with some olive oil)

salt/pepper

1 TBS finely chopped fresh rosemary (or other herbs of your choosing)

6 oz. feta cheese, crumbled

olive oil

Saute onions and mushrooms over medium heat until mushrooms release their juices and the juices evaporate.  The veg should be lightly browned.  Salt and pepper to taste and add herb(s).  Add crumbled feta and bread crumbs and stuff mushrooms.  Bake at 400F for 20 minutes or so until stuffing is lightly browned and the mushrooms look a little shriveled on the outside.  You can taste one (or two) to make sure they are properly cooked.

Our (currently) best china.