Stuffed Shrooms

These stuffed mushrooms are such a hit every time I make them (which is usually for Superbowl Parties or family get-togethers). While at the Campbell market, I came across some gorgeous button mushrooms that were the perfect size for stuffed shrooms. I couldn’t resist buying a couple to make for our little family dinner (of 2 and a half).

Goat Cheese, Prosciutto and Chive Stuffed Mushrooms

  • 2 lb crimini or white button mushrooms (stems removed by plucking the stems out of the cap)
  • 1 package (8 0z) cream cheese (leave out of the fridge for 15 minutes to soften)
  • ~6 oz of Harley Farms Fromage Blanc or any soft chevre goat cheese (leave out of the fridge for 15 minutes to soften)
  • 7-8 pieces of thinly sliced prosciutto
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 small bunch fresh chives, minced (about 1/4 cup) and extra for garnishing (if desired)
  • 1 cup panko (japanese breadcrumbs)
  • ½ cup freshly grated parmesean
  • Pepper

Preheat oven to 400˚F

Sauté the shallots over medium heat in a bit of olive oil until softened (about 3 minutes).  Add garlic and cook for another minute.

In a medium bowl, mix the cream cheese and goat cheese until combined.  Add the chopped proscuitto, shallots and garlic, chives, a bit of pepper.  Stir to combine.

In another bowl, combine the panko, parmesean and the extra chives with a bit of freshly cracked pepper.

Stuff the mushrooms and dip in panko:

Using a table spoon, generously fill each mushroom cap.  Dip the top of each mushroom in the panko mixture, and then put on the baking sheet.  Lightly drizzle the mushroom tops with olive oil.

Bake the mushrooms in a 400˚ oven for 12-18 minutes, or until the tops are golden brown.

Serve warm. This batch didn’t even make it to the platter. We ate them straight from the cookie sheet.

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Lu’s eggplants – from garden to hummus

I’m lucky enough to be gardening again in San Jose. Or rather, planting and harvesting in SJ. My sister has graciously let me plant some of my favorites in her veggie garden: tomatoes, squashes, peppers and eggplants. She’s since kept up the watering and tending. And now the veggies are going bonkers. Each visit, I go out to her garden and am wowed by both the massive quantity of veggies on each plant and the enormous size of her veggies. Seriously, the zucchinis look like wiffle ball bats.

The last visit she gave me her first eggplants. They are so beautiful with their shiny, deep purple skins. I couldn’t wait to get them into the oven (I love the smell of roasted veggies!) and then I added this with them.

To make this scrumptious appetizer:

Roasted Eggplant and Feta Hummus

  • 2 medium eggplants, peeled and cut into ½” cubes
  • 1 cup plain 2% FAGE yogurt
  • 1 can chickpeas, drained and rinsed
  • 4 TB olive oil
  • ¼ cup Harley Farms feta
  • 2 cloves garlic
  • lemon juice from one lemon
  • 1 bunch of mint (from Jacobs Farm)
  • S&P

Roast eggplant in 350 degree oven for 30 mins until soft (on a cookie sheet with olive oil and S&P)

Blend yogurt, chickpeas, 2 TB olive oil, garlic, and half lemon juice until slightly blended (looks gritty). Add feta, eggplant and give it a quick whirl (should be chunky). Stir in mint and S&P to taste. Add more lemon juice if needed.

Scrumptious with any bread and additional feta and kalamata olives. Can be served hot or cold (best warm).