Hi my lovely readers. I am back from the land of the flu. Battered and tired but I am back in the kitchen. Hopefully soon I’ll be back outside bar-b-q-ing up a storm. Found a great deal on a bar-b-q so we’ll see if I can finagle one this week or not. I’ve decided to hold a garage sale in the next couple of weeks to offset the cost of it. Seemed like a creative way to cover the expense. I’d love to splurge on a fancy natural gas beauty but that just is not in the cards right now. So a cheapie small propane one will have to suffice. Having one here is really a necessity. Our summers are hot and our energy costs are high. So heating up the house during the day by turning on the stove is never a good idea. Between the risk of overloading the a/c and the huge bill I’d dread receiving I will either cook late, bar-b-q or use my foreman grill. Or let’s be honest, ordering out is a huge possibility on a long, hot, summer day.
So last night I had the odd experience of stuffing mushrooms. Why is this odd you ask? Um…because I hate mushrooms. Seriously, I do not care for them at all. They are a fungus and, well, with my whole germ thing I just cannot wrap my head around eating one. I just do not understand them or people who love them. Don’t get me wrong, I am not a mushroomist or anything. I don’t judge anyone who eats them or cooks them or grows them. I just don’t want to eat them with you. I will however cook them if I know someone likes them. Okay, that is a lie. I really never buy them or cook them. But my hubby brought some home after work and I felt obligated to make something with them. He brought home really beautiful portobellos and I was excited to try something new even though I knew I would not partake. I am okay with cooking things I don’t eat. I just love the experience of trying out a new recipe and seeing other’s reactions. So I took the time to hollow these massive suckers out, I made a beautiful rice to go in them, I sweated and slaved away in my kitchen. The end result was lovely right up until my hubby told me he doesn’t really like mushrooms either and does not understand why people like them as they have no taste. Er, okay…then why did he bring them home? To taunt me, to waste my time, I really don’t know why to be honest. But he ate them so I suppose it was all worth it. Sort of. Maybe. Never again. So after this lovely promo for mushrooms,*scoffs*, I hope those of you who like them enjoy this recipe. For those of you who don’t my advice is….ORDER PIZZA! So much easier. Live and learn.
Now I did chicken with it but I cheated a bit on that one. Hubby brought home some rotisserie chicken from where he works awhile back. I popped it in the freezer for a rainy day. Turns out this trick is also useful for a hot sticky sweaty I don’t feel like cooking kind of day. I never fully trust those pre-cooked things. I always pop them back in the oven when we get them. So basically I just spiced it up a bit and made sure it was cooked really well. This trick is great for hot days. You can always add different sauces or spices to change the taste up. Really easy and quick for days where you are in a hurry. As it was the first time this summer I’ve done this cheat trick I forgot to cover it or tent it with foil. So it browned a wee bit more than I would like. So remember to tent it for the first half, then take it off for the last half of your cooking time. And with no further ado, or nonsensical ramblings I give you….last night’s dinner. Ta-da!
Stuffed Portobello Mushrooms:
5 Portobello Mushrooms
2 cups cooked basmati rice
3-4 tablespoons mushroom sauce, I used “smallwood’s harvest portobella shallot chop sauce”
1/4 sweet onion,chopped
3/4 cup cooked and diced sausage, I used mild Italian
Salt to taste
Pepper to taste
Crushed red pepper spice to taste,*hint*-do not forget to use the right cap,I popped it open too far and upon shaking it realized I was using the wide opening not the one with the holes,needless to say it was spicy.
1/4 cup asiago cheese, grated
Cook your rice ahead, I did basmati so it did not take too long.
Cut up onion and sausage.
Mix rice, onion, sausage,sauce and spices in a bowl until well blended and set aside.
Hollow out mushrooms, I used a knife to cut the edge then dug out with a spoon. Harder than it seems. Made a mess of a couple of them.
Place the mushrooms on a parchment lined casserole dish with hollowed out side up.
Spoon in the rice mixture.
Top with a bit of cheese.
Place in a 425 degree oven for about 15-20 minutes.
Remove and serve.
Easy Summer Chicken:
Pre-cooked rotisserie chicken
1/2 cup Marinade or sauce- I used “smallwood’s harvest portobella shallot chop sauce”
1/4 Italian dressing
Salt to taste
Pepper to taste
Garlic powder to taste
Preheat oven to 425 degrees.
Place chicken in a casserole dish.
In a medium bowl mix chop sauce, Italian dressing and spices.
Brush generously on chicken. Save half for basting half way through.
Cook for 15 minutes,, then baste with remaining sauce, remove foil tent and place back in oven for another 10-15 minutes.
Remove and serve.
This was a super fast and easy meal. All total I spent maybe 35 minutes in the kitchen. Not bad. I find any way you can cut your time in there during summer well worthwhile. I did noodles for myself since I knew I would not eat the mushrooms. Kiana had white rice. I removed some before adding the extras for the stuffing. She loves basmati rice. Hubby made her a grilled cheese while I was prepping plates and taking pics for the blog. So hubby had chicken and stuffed mushrooms, I had chicken and noodles, and Kiana had white rice and grilled cheese. Just another day in the mayhem that is my kitchen. I would not have it any other way though.
Enjoy and let me know if you are a mushroom lover or hater. Check back tonight for a couple of baked good recipes. It’s almost cooled down enough for me to finally get to do the pecan pie I’ve been dying to try out. I may also whip up brownies since they cook at the same temperature. Make the most of turning the oven on. Toodles.
Photos missing due to a G+ incident, will be restored soon.