Stuffed mushrooms

Clean and remove and reserve the stems off of

1 big container of white mushrooms

Chop up reserved stems and saute in olive oil with

2 cloves of garlic, minced

Mix in

1/4 cup grated romano cheese
1/2 cup bread crumbs
1/4 cup chopped parsley
salt and pepper

Mix stems and stuffing and stuff into mushroom caps.

pack close together and cover with tinfoil bake at 350 covered for 15 minutes then uncovered for 15 minutes.

Comments

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams With tomatoes the way Eliza likes or BA's best with breadcrumbs Claire making BA's best With radicchio and prosciutto Bucatini all'Amatriciana BA My recipe With sausage and broccoli Butter, Tomato, and Onion Sauce With mushrooms and prosciutto (lorraine) Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula Pork meatball rice bowls serve with rice noodles and quick pickled carrots and flavored fish sauce Poke NY times tuna poke Arroz con Chorizo Black Beans Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie XFF style no...

Lentil kale salad

Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils Until al dente - check after 15 minutes Make the flavored oil. On low heat 0.5 cups olive oil add. 3 scallions, sliced 4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add 0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds 0.5 tsp. crushed red pepper flakes Assemble salad 1 head Tuscan kale, leaves stripped from stems Massage kale with salt until wilted, 2-4 minutes. dress kale with flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add warm lentils, above toss again and serve with lentils still warm This is a pretty l...

XFF style noodles

This is more veggie forward than the original. I make this with the brisket from Brisket Broth cook 1 serving noodles (I use about 150g of the big noodles) According to package directions. Reserving the cooking liquid drain and refresh to room temp. In the same water cook briefly (1 min) 0.5 cup cabbage, cut same width as noodles You will probably need to microwave 0.25 cup broth (from where you made the protein, probably) 4 oz cooked protein, bite sized Combine toppings in in bowl 1 scallion, chopped 1 stalk celery, chopped (this is only crunch) 2 Tbs XFF noodle sauce (in pinch 1.5 Tbs soy sauce, 2 tsp black vinegar) 1 Tbs XFF chili oil (or another Szechuan / mala) Once all is done add to the noodles and cabbage the heated protein and broth and the toppings. See: Wang, Xi'an Famous Foods, p61

Recipe Links

Search This Blog