I am a terrible recipe writer/giver because, like my mother, I don’t really have measurements or exact specifications. I tend to cook based on taste and guesstimation. I always used to joke it was because of my Indian background. We don’t have measuring utensils, pots with hands, or even any butter knives at home but somehow my mom is an amazing cook, and I have the unfortunate waist size to prove it but this recipe I have for you today thrives on putting your personal taste and flair so I hope you try it!
MEATLESS STUFFED MUSHROOMS:
mushrooms- I usually use button or Champignon mushrooms and the fresher they are, the more delicious (as per usual)
ricotta cheese/mozzarella cheese/Parmesan cheese/pepper jack: as far as cheese goes, it is entirely up to you! The one in the pictures today I used a combo of ricotta and mozzarella but I have done with with just pepper jack and a combo of parmecan and mozzarella. It really just depends on what you are looking for. The Ricotta is very smooth and creamy so I really enjoyed it. With cheese, you can’t go wrong but I have to say mozzarella cheese does compliment the mushrooms very nicely.
Those are the basics…feel free to add anything else to give it a little more zest! maybe some orange zest? peppers? croutons? whatever you want!
STEP 1: WASH YO SHROOMS!
I like to pick out the butt of the mushroom here too and thoroughly wash the inside as well. I get all my groceries at a local farm market and u-pick orchard and while I am particular to pick organic/local-grown/non pesticide ingredients, I still like to scrub them down.
STEP 2: BLEND IT ALL TOGETHER
Set your mushroom caps aside and take your butts, spinach, cheese, garlic cloves, salt, and pepper, and blend in a blender of your choice. My mom likes to start with the butts and add each ingredient separately to help handle the consistency. It should be closer to a chunky paste but again, up to you, just be sure not to make a total soup or it will be hard to contain and bake. Taste it as you go so you know how much cheese, garlic, and salt to add. Garlic tastes much heavier than it looks so start slow. For the one we did today we had about 4 cloves of a bulb and about 1.5 cups ricotta cheese, 1/2 cup mozzarella, and almost a whole bushel or more of spinach.
STEP 3: TRY NOT TO EAT ALL THE DELICIOUS PASTE!!!
Once you have blended all your ingredients, the paste ends up being DELICIOUS! You can stop here and just use it as a dip or a spread but if you want to continue onto stuffing the mushrooms, don’t eat it all! haha
STEP 4: STUFF AND BAKE:
Now simple spoon in the paste into your mushrooms, sprinkle bread crumbs, and stick in the oven. Anywhere from 300-350 for about 20-50 minutes works. It all depends on how big your oven is and how well cooked you want your final dish to be. Today, we had amazingly fresh ingredients so we did not cook them for as long as we usually do. We also do all of our baking in the toaster oven because in our house, the oven is really just another cabinet for pots and pans so we go with 350 for 35 minutes but like I said, just be aware of were you are baking and adjust accordingly. They will start to brown on top and sometimes even the water will seep out making them look a little shrunken and odd but I promise they are just beyond appetizing.
STEP 5: STUFF YOUR FACE WITH STUFFED MUSHROOMS!
If you are impatient, dig in, just beware they are hot, hot, hot! Otherwise you can let them cook and enjoy them in a little bit. You can serve them as appetizers or depending on the size of your mushroom and quantity, as your whole meal. It’s all up to you!