Saturday, April 17, 2010

Italian Stuffed Mushrooms

last night's dinner was wonderful. it was a bit of a hodgepodge because of a miss communication. i thought i was bringing dinner and mom thought she was making dinner. needless to say, we had plenty of food.
i brought italian stuffed mushrooms and strawberry spinach salad while mom made balsamic roasted chicken and mashed potatoes. it made for a full plate!

since i was "in charge" of the italian stuffed mushrooms, i'll give you that recipe. it is so tasty yet so versatile. i make stuffed mushrooms quite a bit because you can stuff them with anything - couscous, quinoa, turkey, ground beef, bison, roasted veggies and cheese, shrimp, etc.

this particular portabello mushrooms is stuffed with ground bison, diced squash, feta cheese, and tomato sauce. the flavors meld so nicely and they freeze well too, so you can make a double batch and freeze half. you could always use ground turkey or ground beef instead of bison.

Italian Stuffed Mushrooms
(makes 4 mushrooms)

4 large portabello mushrooms, stems and gills removed
1 lb ground bison
1 onion, diced
2 garlic cloves, minced
1 large yellow squash, diced
4oz feta cheese
1 cup of your favorite tomato sauce (i used 4 cheese)

preheat oven to 350 degrees F.

in large skillet, brown ground bison over medium heat making sure to break it up as it cooks. when halfway cooked, add onions, garlic, and squash. continue cooking until bison is browned and vegetables are soft.

remove from heat and stir in feta and tomato sauce. spoon into 4 cleaned portabello mushrooms. place stuffed mushrooms on lined baking pan and bake for 30 minutes.

it should also be noted that mom's balsamic roasted chicken was wonderful! she said she just poured some balsamic vinaigrette over the chicken and basted it while it roasted. when she carved the chicken, she made sure to pour the juices over the sliced chicken. the result - super flavorful, moist chicken. plus, the kitchen smelled amazing!

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