Category: stuffed mushrooms


I am an advocate of finding new ways to use leftovers and tonight’s dinner includes components of dishes that were made earlier in the week and transforms them into something new. Orange bell pepper halves are stuffed with a mixture of leftover brown rice, slivered green beans, and caramelized onions. Mushroom caps are stuffed with leftover black-eyed pea salad that has been mashed into a puree. Baby summer squash are hollowed out, blanched briefly in boiling water, drained, and stuffed with grated pepperjack cheese. The watery flesh is scooped out of tomato halves and replaced with a mixture of herbed breadcrumbs, garlic, and parmesan. Once all of the vegetables are stuffed, they roast together on a parchment-lined baking sheet in a 375 degree oven for 25-30 minutes, and dinner is served.

A further note about the squash. I first devised this utterly simple treatment to serve as an hors d’oeuvre at a birthday party I catered many years ago, and they were such a hit I was offered several other future catering jobs before the evening was over.

Orange bell pepper half stuffed with brown rice and green beans
Mushrooms stuffed with pureed black-eyed pea salad
Baby summer squash stuffed with pepperjack cheese
Tomato halves stuffed with herbed breadcrumbs, garlic, and parmesan

Peach ice cream

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This menu takes a bit of preparation, but is well worth the effort. The abundance of fresh, seasonal produce can inspire any number of variations. This week I ran across beautiful banana peppers, heirloom tomatoes, and the first shell beans at the market, along with some locally-grown mushrooms. The peppers are split in half
horizontally for stuffing, the top (stem ends) of the tomatoes are cut off and the seed pockets removed, and the mushrooms lose their stems to provide a nice well in which to place the pureed bean mixture. Once all of the veggies are stuffed, they simply go into the oven for about 30 minutes to roast on a parchment-lined baking sheet. Yes, a bit of work, but once you are finished there are sure to be leftovers, so you won’t have to worry about what to cook later on in the week—just reheat the leftovers!

Banana pepper halves stuffed with couscous steamed with herbs, shallots, and tomato juice
Heirloom tomatoes stuffed with fresh mozzarella, and topped with fresh breadcrumbs and basil
Portabella mushroom caps stuffed with a puree of fresh shell beans and garlic
Steamed whole green beans
Yeast rolls Chez Edouard

A fresh apricot

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