Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, February 7, 2009

Stuffed Mushrooms

Sometimes they are the white button mushroom caps, stuffed and used as finger food at parties and other times, portabella caps are stuffed and eaten as a starter or first course. Stuffed portabellas also make a good vegetarian luncheon along with a tossed green salad.

These were served as a starter -- not for a dinner party but for husband Jim and I. Along with a glass of merlot. They made a wonderful first course.

There were leftovers, of course. Who can make just two? So the next day, friends joined me for an impromptu luncheon where we polished off the rest of the stuffed mushrooms along with a salad of mixed baby greens with grape tomatoes and a mustardy vinaigrette.

I don't really have a recipe. I browned some ground chuck along with some minced onion (green onions I prefer but alas, I didn't have any), then I added some panko bread crumbs, sour cream, diced mushroom caps, and a big grating of Parmesan. I put all of that into the portabella caps, added another big shower of Parmesan and baked at 350 until everything was hot and bubbly and the cheese was melted.

3 comments:

KinaBolina said...

That looks delcious! As a paramour of the portobello I'll have to give that a go. :)
I saw the link to your blog in your signature on the Victoria forums and I love it here. I've added you to my blog roll.
xoxo KB

Martha said...

Thanks Kina --

Enjoy the mushrooms -- they are delicious!

Pamela Terry and Edward said...

You are making me so hungry, but it's time to go to bed!!