I wanted to try something different for an appetizer for tonight’s dinner. Stuffed mushrooms sounded like it would fit the bill. I searched around for recipes, but I had an idea that I wanted to use wild rice, so I just went from there. Who needs a recipe? I used large button mushrooms because they were appetizers, but I think it would work with portobello mushrooms for a main course or nice side.
Pop Quiz: Is wild rice actually rice? Answer: Nope, it’s a grass.
The best way to cook wild rice, is to bring a saucepan filled with water to a boil add salt and (well washed) wild rice, reduce heat to simmer and cook for 60 minutes, or until the rice is cooked. You’ll want it chewy, try not to overcook it, because then it just gets mushy. Drain as you would pasta, don’t rinse.
Wild Rice Stuffed Mushrooms
- 12 large white mushrooms
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup or more of cooked wild rice
- Salt and fresh ground pepper to taste
- 1/4 cup freshly grated parmesan cheese
- fresh rosemary
Preheat oven to .
Butter a shallow baking dish.
Snap stems off mushrooms and chop. Place the mushroom tops, bottom up, in the baking dish.
Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes. Add rice and mix well. Salt and pepper to taste. Remove from heat and add Parmesan cheese. Spoon wild rice mixture into the mushroom caps. Top each with two or three leaves of rosemary.
Bake in in a 400°F oven for 10-15 minutes or until hot. Serve warm.
You can put the mushrooms together ahead of time (I did it the night before), cover and refrigerate and bake just before company arrives.
I decided that we’d do stuffed peppers tonight and when I went trolling around the blog, found we’ve done a few variations on them over the years. Tonight’s featured recipe is from my cousin Scott. He mentions in the original post that we’re a family who loves to cook and I couldn’t agree more. On his side of my family, I think everyone has the gift in the kitchen. I have memories of my grandparents’ farm and the great food we’d have there. My Grandma Lois made the best fried eggs in the world that I have never been able to duplicate. They were crisp on the bottom (a treatment my family always called “shoe leather” –though that does not do that crust justice), perfectly medium on top and covered in so much pepper you’d sneezed just looking at them. Try as I might, I’ve never been able to come close to those eggs. I asked my mom a few years ago what I was missing and she replied, “lard”. And I’m sure it was previously used lard at that. Grandma Lois kept a can on the stove. It’s probably why her fried chicken was so amazing, too.
Anyway that story has nothing to do with tonight’s recipes. Stuffed peppers. We have several takes on them:
JeffreyW does a traditional Stuffed Peppers with homemade tomato soup (recipe here).
I have a pretty easy stuffed Red Pepper recipe – though you can use green peppers, no problem (recipe here).
And our featured recipe, below, from my Men Who Cook series, is a vegetarian treat.
How about you, any favorite memories of foods from childhood you can’t recreate? Do you have a different take on stuffed peppers that you like to use? Hit the comments and share.
Now for tonight’s featured recipe:
This comes from my cousin Scott Adams. Scottie follows in the footsteps of many in my family – the love of cooking (click here for the full story). These peppers are practically gourmet!
Scottie’s Stuffed Pepper’s
- 1/2 pound short whole wheat pasta
- 4 large red bell peppers, tops cut off and reserved, seeded
- Black pepper
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 4 jarred roasted red peppers
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small portobello mushroom caps, chopped
- 1 teaspoon crushed red pepper
- 2 sprigs rosemary, stems discarded and leaves chopped
- One 28-ounce can fire-roasted crushed or diced tomatoes
- 2 cups arugula or baby spinach (a few generous handfuls)
- 1 cup loosely packed basil leaves
- 1 cup grated pecorino-romano cheese
- 1 tablespoon of Oregano
- 1 teaspoon of Dill
Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.
Cross-posted at Balloon-Juice sometime this evening.
Tags: arugula, basil, cheese, dill, fire-roasted tomatoes, food, fried eggs, garlic, green peppers, menu, mushrooms, olive oil, onion, oregano, pecorino, portobello, recipe, red peppers, roasted red peppers, romano, rosemary, spinach, stuffed peppers, thursday recipe exchange
Okay, I’m back online again. It was a rough week and I’m glad it’s over. This week will be better. Starting it off with seeing Up In The Air and then disc 2 of The #1 Ladies’ Detective Agency arrives today from Netflix. To top it all off it will be almost 60 degrees here.
So here’s vegetarian recipe to start us off.
I’ve gotten quite a few phone calls over the years from my friend Denise wondering what to cook or how to cook something. She’d be the first to admit she doesn’t like to cook – hates it even. Until she found a cooking style she really likes, then she began to really enjoy cooking. Most of these recipes are fresh, light and very quick. I’ll feature a few over the next few weeks. This is one of her new favorite recipes:
Portobello Mushrooms in Wine Sauce
- 4 Portobello mushrooms caps
- 2 tbsp red wine or cooking sherry
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp vegetable broth
- 2 clove crushed garlic
Heat liquid in skillet on high until it boils, reduce to medium heat, add mushrooms – top side down – and cook for 3 minutes, until brown, add water if needed, then turn mushrooms and cook bottom side down for 5 minutes, covered. Serve with steamed rice