Sunday, November 21, 2010

Stuffed Mushroom Day

My friend Scott and I cook together in a unique way. Nearly every day for the last several years we talk on the phone in the afternoon and discuss what to make for dinner that day. Lately, we've been talking about Stuffed Mushrooms. A lot.

He makes the most delicious stuffed mushrooms with shrimp and clams, green and red peppers, wine and butter and bread crumbs, served with a beurre blanc sauce. They're wonderful! Anyway, we've been talking about the other things you can stuff a mushroom with. One day this week, I suggested butternut squash. With Thanksgiving coming, it seemed like the right time. But the more I thought about it, the more I realized that it might not have the right consistency. So, we switched to Sweet Potatoes.

So, I baked a sweet potato, mashed it, added McCormick Herbs de Provence Seasoning blend, salt and pepper and a drop of butter, stuffed them in the mushrooms, baked and Voila! A masterpiece! My son thought they were terrific in the Baby Bella mushrooms but the white mushrooms were too bland. So, the next time I'm invited somewhere, that's what I'll bring. It took no time at all.

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