With all the mushrooms we’ve been having at the market lately, I couldn’t resist making stuffed mushrooms any longer. Stuffed mushrooms are great for an appetizer or as a main course. For the stuffing, I used spinach, cream cheese and mozzarella cheese.
Lately, these little sweet peppers are finding their way into all of our dinners. They are great in salads, but my favorite way to prepare them is to roast them. Easy peasy. You can cut them any way you want, drizzle with olive oil, salt and pepper. Put them in the oven for about 10 minutes or until they start charring. The heat turns them even sweeter. And the colors are so wonderful. I mixed the roasted peppers with cooked millet, but you can add them to any rice or pasta dish, or even your salad.
If you’ve been reading my blog, then you know I’m slightly obsessed with avocados. They are just so easy to prepare and the girls love them! My favorite is “avocado salad” with tomatoes, onions, olive oil and lime juice. Growing up my grandfather would make this dish with cod fish, commonly known as Gazpacho in Puerto Rico. To this day, I still ask him to make it for me.
What’s your favorite “salad”?
Does your salad have to have greens to be a salad?
Spinach Stuffed Mushrooms
1 8lb pack of mushrooms (I used bella mushrooms, but you can use button mushrooms)
1-2 handfuls of spinach
1 garlic clove
1/2 cup cream cheese
salt and pepper
1/2 cup shredded Mozzarella cheese
Wash and remove the stems from the mushrooms. Place the mushrooms upside down on a greased baking sheet. Sprinkle salt and pepper to taste. Bring your oven to 350F and bake the mushroom caps for about 20 minutes or until tender. When they are no longer hot to the touch, drain the water from the mushroom caps. (If you love the taste of mushrooms, then save the liquid from the mushrooms. You can use it to flavor other things. I used it as flavoring for the cooked millet with the roasted red peppers.)
Using a food processor, pulse the spinach until very small. Then add the garlic and cream cheese. Now you are ready to stuff your mushrooms. Top the mushroom caps with mozzarella cheese and bring back to the oven for another 5 minutes or so to melt/brown the cheese.