Everyone has those nights, the ones where it’s late, and you’re hungry, but in pilfering through the fridge and pantry you determine that there is absolutely nothing to eat. It is on these evenings that I find myself making some of my most delicious recipes of all, of course, late night cooking shows may also be to blame, but I digress. Cooking is a fabulous form of art where anyone can find enjoyment. For me it’s between the hours of 11pm and 3am where I find myself most creative in my endeavors and have often come across pure delicacy, which causes me to lick my fingers clean. It was on one of these late night cooking sprees that I came up with some of the best tasting Stuffed Mushrooms unlike any I had tried before. They were rich in flavor, savory, and they left me feeling full. For many this dish would satisfy as an appetizer, as for me sitting in front of my glowing television screen on a cold rainy evening in January they served as a full on appetizer, the tiny salad I placed beneath each serving of three Mushrooms was the perfect pallet cleanser. Every waking hour is a time to utilize your creativity, by utilizing your creative mind you are making it stronger. Moreover, every artist needs to eat, so why not play with your food a bit, and see what kind of magic you can make in the kitchen.
Below is the recipe for the Gourmet Stuffed Mushrooms just as I made them, however feel free to change the filling based on your personal preferences if your vegetarian think about using chopped mushrooms and bell pepper. Experiment and have fun.
2 strips raw bacon (chopped)
½-¾ cups diced Sausage
6 Baby Portobello mushrooms
¼ cup Fine shredded Cheese
3 Slices Provolone Cheese
Crushed Nacho Cheese Doritos
Roasted Tomato Dressing
Step 1: Remove the mushroom stems.
Step 2: Chop the bacon strips and sausages. Place the bacon and sausage into a bowl.
Step 3: Add ¼ cup cheese and a ¼ cup chopped green onion and mix loosely.
Step 4: Stuff the mix into the center of mushrooms making it look like a ball.
Step 5: Cut one of the provolone cheese slices into six pieces and place a single piece on each of the mushroom balls. Then put the crushed Doritos on top of the mushrooms.
Step 6: Cut the remaining two provolone slices into thirds and place on top of the crushed Doritos. Place the balls on a lightly oiled pan for 30 minutes at 350˚F.
Step 7: Take two bowls and place a small handful of spinach leaves. Chop the English cucumber into thin round slices lay flat on top of the spinach leaves. Add a small drizzle of dressing.
Step 8: Place three cooked mushrooms into each bowl, top each mushroom with a teaspoon of sour cream, and a pinch of diced green onions. Then serve.