Shrooms Two Ways

This may be in the top 10 recipes I have ever developed. Both of these stuffed mushroom flavors turned out incredible!!!

Stuffed and baked for 30 minutes at 375*. Delicious!

Lemon Almond + Smoked Bacon Stuffed Mushrooms

Makes: About two dozen mushrooms | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients

• 2 pints cremini mushrooms
• 2 tbsp olive oil

Lemon Almond Honey

• 4 oz log goat cheese
• 1 tbsp fresh sage
• 1 tsp honey
• 2 tbsp chopped almonds
• Zest of half a lemon
• Juice of half a lemon
• ¼ tsp salt
• 3 grinds around black pepper

Smoked Bacon + Sage

• 4 oz log goat cheese
• 2 slices bacon
• 1 tbsp fresh sage
• ¼ tsp smoked paprika
• ¼ tsp salt
• 3 grinds black pepper

Method

1. Allow goat cheese to soften, either on your countertop or for a few seconds in the microwave. Place each log into two separate bowls.
2. Preheat oven to 375*
3. Rinse and dry mushrooms and line them in a pan. Drizzle on 2 tbsp olive oil and rub thoroughly to coat.
4. Lemon Almond Honey: Chop almonds and rosemary. Zest and juice lemon. Combine all ingredients into bowl with goat cheese and mix thoroughly with a fork to combine. Stuff into half of the mushrooms.
5. Smoked Bacon + Sage: Chop bacon into small pieces and pan-fry in a skillet until brown. Remove and drain on paper towel. Add sage to bacon grease and cook for 2-3 minutes, until sage begins to crisp. Drain with bacon. Combine all ingredients into bowl with goat cheese and mix thoroughly with a fork to combine.Stuff into half of the mushrooms.
6. Bake mushrooms at for 30 minutes. Serve warm.

And even better with wine

I quickly finished up the recipe and headed downtown on foot to meet the new editor of Breathe for a meeting.

The walk was out-of-this world. I felt like I was strolling through a Georgia beach town – the air was balmy and warm and the breezes blowing. So beautiful!!!

I had a decaf cappuccino during the meeting and then padded home for dinner.

Of course the shrooms were repurposed for dinner! Can’t let anything go to waste. [I shared some with our porch crew too so they didn’t all go to waist either!]

I reheated the mushrooms in the oven for 15 minutes at 350* – they heated nicely!

They were served swimming in a sea of red lentils. I used to eat lentils all the time and forgot about them! They rock and are so delicious. These were cooked in a 2:1 water to lentil ratio with a half cup of leftover coconut milk, a quarter cup of tomato paste, and 1/2 tsp each of smoked paprika, turmeric, garam masala and salt. Some cinnamon and curry powder would do too!

Hiding on the other side was some simple steamed kale that I dressed in some tamari [soy sauce].

This meal’s flavors were random, but it came together so nicely!

Matt just installed our new programmable thermostat!!! And now we’re going to watch the SIMPSONS! I hear food blogging made a grand appearance

Tagged as: Kale, Lentils, Mushrooms