Thursday, January 5, 2012

Tasty Yummy Goodness

Tonight we ate GOOD.
There was not much on the table as far as quantity goes, but the quality of our dinner was up tonight...way up!

As per my menu from Monday, we had Stuffed Mushrooms and steamed carrots.
I used this recipe from  I wanted to show you how beautiful they turned out, and share with you the adaptations I made.  This recipe was very easy to throw together and tasted like it came from a restaurant.  I would recommend it for a "stay at home date night", where you and the man eat after the kids have gone to bed (early!) or it makes a great company meal.  You could serve it with a steamed vegetable and rice pilaf to round things out!


 Fresh out of the oven!

And since two of the three kids don't like mushrooms, I made "mini-meatloaf"
 from the ground beef/Italian sausage extras! 

 (My recipe adaptations below made in Orange!)

Stuffed Mushrooms IV
recipe image
Submitted By: Jennifer
Photo By: mis7up
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 12

"A savory meat and bread mixture seasoned with chili powder is baked into a buttered button mushroom cap in this appetizer which is served hot."
2-3 Large Portabella mushrooms
4-5 Baby Portabella mushrooms
1/2 pound ground beef
1/2 pound ground Italian chicken
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
1/3 cup bread crumbs
salt and pepper to taste
1/3 cup heavy cream
1/4 cup butter, melted
1 teaspoon chili powder
1.Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems. (I added 4-5 chopped baby portabellas as well)
2.In a saucepan over medium heat, combine ground beef, Italian sausage, onion, and garlic. Cook until meat is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
3.Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
4.Bake for 20 to 25 minutes in the preheated oven.

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