What a week! It’s been quite eventful for me, mostly work-related things. But I also got to catch up with a friend from college that I haven’t hardly seen since graduation. We went to a bagel shop for sandwiches earlier this week and I am now hooked! I didn’t get a chance for pictures, but there is not a doubt in my mind that I won’t return to the shop soon, in which case I can catch you up on my experience. I loved my sandwich to say the least!
Then, I was invited to a blogger meet-up with some local bloggers! SO excited! More on that later this weekend 😉
Now let’s talk about a more controversial subject: Mushrooms. Do I like them? Do I not? I can’t make up my mind.
On the plus side, they are extremely low in calories. They are versatile, able to be incorporated into about every meal- mixed in omelets, pasta, or casseroles, grilled like a burger, or as I have done here, added to a salad.
On the minus side, well, they just don’t always taste that great to me. And they are a type of fungus. Ew. That’s kind of weird. And sometimes I just can’t get past that idea.
I told you this was controversial 😉
But there is one way to enhance the flavor and cover up the fungus-ness.
Stuff the giant cap with cheese!
These may be the simplest stuffed mushroom caps ever. When I bought the caps, I had a much more elaborate plan for the filling. Then happy hour got in the way and I was too hungry when I got home to devote more than five minutes to preparing dinner.
I can see the potential in stuffed mushroom caps. This quick little dish was tasty, but leaves a lot of room for growth! Let’s be honest, it’s hard to go wrong when you smother something with cheese. But I can only imagine what I could with a little more patience…bacon. ham. breadcrumbs. garlic.
Ok, maybe I really do like mushrooms.
Simple Stuffed Mushroom Caps
Makes two servings
2 large portabello mushroom caps, rinsed and stems removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheese (I used Colby jack)
1. Preheat oven to 400 degrees. Place mushroom caps, bottoms up, on cookie sheet. Season each with half of the salt and half of the pepper. Top each with 1/4 cup of shredded cheese.
2. Place on top rack of oven and bake about 5-6 minutes, or until cheese is melted and almost bubbly.
3. Remove from heat. Serve immediately by itself or atop a bed of leafy greens (like spinach).