I have convinced Joe stuffed mushrooms are good! He was very skeptical of them because he never used to like mushrooms. He never liked them until the day he came home, dug into a stuffed mushroom, (having no idea what it was) devoured it in 5 minutes flat and then heard me chuckling in the background. He kept on asking what was so funny and finally I said, “Well if you didn’t like mushrooms before, you sure like them now!” I felt like my mission was complete. Sometimes people say they don’t like things just because they never had them or because they had them once and had a bad experience. I say, always try something again before you proclaim how you don’t like it. Also your taste buds change. When I was younger, I NEVER would have eaten half the stuff I do now. It’s all about experimenting. Life is too short but to try things out! Here’s the recipe for these stuffed mushrooms and they are different from the ones in the past.
2 portabella mushrooms, stems & gills removed
2 Tbsp mascarpone cheese
2 Tbsp olive oil
2 garlic cloves, minced
1/2 cup onion, diced
1 medium-sized zucchini, chopped in half moon pieces
2 plum tomatoes, chopped in half moon pieces
1 heaping Tbsp pesto
1/2 cup bread crumbs
1 Tbsp parmesan cheese
1. Put cleaned mushrooms in oven at 350F for 5 minutes (to soften).
2. In large pan, heat olive oil on medium heat. Add onion and garlic. Cook a minute or so.
3. Add the chopped zucchini to mix, let brown – 10 minutes at most
4. Once browned, transfer to bowl and add tomatoes, pesto and bread crumbs. Mix well.
5. Put 1 Tbsp mascarpone cheese on top of each warmed portabella mushroom.
6. Top mushrooms with zucchini & tomato mixture. Sprinkle with cheese and bake 350F for 10 minutes.