Good morning y’all! As I write this I am wondering how it could happen that I fell asleep on the floor of our living room last night and didn’t wake up until 5AM. Oops. The best part? I stayed at home last night, didn’t drink a sip of alcohol, and ate a chicken quesadilla. That’s it and that’s all y’all. No partying ways to blame!
Regardless, I promised y’all yesterday that I’d do some more savory recipes and I am pretty sure I delivered on this one! First of all, a couple weeks ago I got a fabulous package in the mail from the amazing Saucy Mama Cafe. It includes (from left to right):
- Jalapeno Stuffed Green Olives (be still my heart!)
- Cracked Pepper Marinade
- Lime Chipotle Marinade
- Sweet Onion Marinade
- Hot Wing Sauce
- Chipotle Mustard
I’ve tried everything but the mustard now, and love it all! I have a feeling these guys won’t last long at our house. The best part? They sent me 2 of everything, which means that one of YOU guys could win this too! Contest details at the bottom because I’m sneaky like that 🙂
I made the most amazing recipe with the Cracked Pepper marinade the other day…to the point that I’m surprised I had any to photograph when it was all said and done.
The pepper made me do it.
MARINATED CACIO E PEPE STUFFED MUSHROOMS
- 15-20 large baby portabello mushrooms, wiped clean and stems removed
- 1 cup of Saucy Mama Cracked Pepper marinade
- 8 oz orzo pasta
- 1 cup parmesan cheese plus some for sprinkling on top
- 1-1.5 Tbsp freshly cracked black pepper
First things first you have to marinate the mushrooms. I put mine in a shallow baking dish and then poured the marinade in and around the mushrooms. Get your hands in there and give the mushrooms a little rub-down…I promise they’ll like it! Bake at 350 for 15 minutes until mostly done.
In the meantime you have to make your orzo!
I never really knew what orzo was until earlier this year. I mean, you hear all the time on FoodNetwork about these things, but til you try them it’s all still a mystery. Orzo is a pasta that is shaped like rice, but most definitely has the taste and texture of pasta. In short it’s amazing!
Boil the orzo according to package directions (no salt though…the parmesan is salty enough!) until al dente. While it’s boiling you want to crack the pepper. I promise you guys, this will make all of the difference in the world!
Prep the cheese and pepper. This will need to go into the pasta as soon as you’re done draining it so that the cheese can get all melty and make you delirious when you eat it.
So yes, like I said you have to work fast once you drain the orzo! Stir in the pepper and cheese until everything is well combined and the cheese is melted. Then, working with a small spoon, stuff the mushrooms with the orzo mixture. [side note: you might have to carefully dump the mushroom juice out beforehand.]
Top each one with a little more parmesan for good measure. Bake for 5 minutes at 350 and then bump up the broiler for a few minutes until the cheese on top is golden and bubbly.
My dear friends, if you make it this far in the process without gorging yourself on these then I salute you. Your self-control is apparently immaculate.
My stomach just growled in writing about these guys. The mushroom itself gets nice and tender from the baking process, and the marinade definitely lends a peppery flavor that is a great base for the cacio e pepe (cheese and pepper) orzo. Then you get a great bite from the pasta and the chewy, salty cheese on top! All I know is that I’m serving this dish at our football party tomorrow!
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Want to win your own box of Saucy Mama product? Just leave a comment telling me which one you’d like and how you think you’ll use it! Contest ends at midnight (Mountain Standard Time) on Monday, September 6. I will announce the winner on Tuesday morning’s post!
Happy Friday y’all!
That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!
I bet those olives would make a dynamite martini.
The Lime Chipotle is definitely calling out to me…I’m thinking I would throw some pork shoulder into the crockpot and douse it with this marinade, then shred the pork and make some shredded pork tacos….yum!!
I would use the chipotle lime to marinate grilled corn on the cob – the corn out here in Long Island is at its best right now. Happy Labor Day!
Lime chiptole marinade! Yummm
I would definitely use the chipotle mustard for a homemade dressing/vinaigrette. Its so much better than bottled. And those olives.. straight in my mouth!
Lime chipotle sounds awesome! I’ve love to use it to marinate some tofu and then put the tofu on top of a salad. Maybe I could get into salads that way. 😉
All of them sound so tasty! I would go for the lime chipotle marinade to use with some chicken for quesadillas, tacos, fajitas. Yum!
2 of everything! Wow, that is pretty awesome. I would choose the Lime Chipotle and use it with chicken aaaaaaaaaaaand then make fajitas. THAT, sounds fabulously wonderful!
Heather, the pic of you and Nate is absolutely gorgeous 🙂 You are so beautiful!
The mushrooms look awesome! I never thought of putting risotto in mushrooms!
~Alyssa
the olives to eat plain straight from jar and the lime chipotle to put in a rice and bean dish. wow.
those mushrooms look amazing! i love stuffed mushrooms.
All the sauces look so great – but I’d probably go for the lime chipotle sauce to marinate veggies to grill.
You can’t go wrong with stuffed mushrooms!
I think I’m going to have to go for the lime chipotle…I’m pregnant, and I think baby has a thing for spicy BBQ chicken!
I would love the pepper marinade to make those delicious looking mushrooms! Yum! 🙂
I’m so happy I just found your site from foodgawker! I immediately book marked it! Yum, yum, yum!!!
I just discovered cacio e pepe spaghetti on an episode of Bourdain’s No Reservations! Made it last weekend and I’m totally hooked. Of course I was intrigued by your recipe. I would definitely make these cacio e pepe stuffed mushrooms, using the cracked pepper marinade. All the product flavors sound delicious!
Yea I wouldn’t be able to have self control around those. Love stuffed mushrooms. I never make them or really order them though because Peter hates them and I hate wasting.
Your mushrooms look amazing!
I’m really intrigued by the Sweet Onion and Lime-Chipotle marinades. They would be awesome for adding a little somethin somethin to my bean burgers!
They all look awesome, but I would love to try the Chipotle Mustard for my hubby. I use mustard on this sandwiches for work all the time and I think this would help change them up!
Oh my gosh!!! I usually don’t DROOL over posts but I am right now!! I am obsessed with mushrooms AND orzo!!! (bookmarking immediately!) 🙂
I’d love to win the chipotle mustard! YUM!
yum on all of those products but Chipotle Mustard, mmmmmm would be so good!
great job on the shrrooooms!!! 🙂
beautiful pictures as always! 🙂 xoxo
lime chipotle marinade sounds so good. that would be perfect for grilling chicken and making a huge end-of-summer themed salad with fresh grilled veggies and shaved corn-on-the cob!!!!
We get to pick only 1??! Okay.. fine. I think I would like the Lime Chipotle the best. I would probably pour it over some cooked rice and meat, and stuff it into bell peppers before baking them in the oven.
MMM I’m drooling thinking of this…
YUM! I want whatever sauce you used for those ‘shrooms. You’re right.. perfect for football parties!
such a great idea for using orzo too!! these looks so succulent <3 such a great recipe for sharing!! thanks love 🙂
I would use the cracked pepper, but I know my hubby would eat the entire jar of jalapeno green olives before they made their way into a recipe of any kind! 🙂
So many choices – good thing Tex Mex is my specialty! Hmm…tialpia fish tacos with Lime Chipotle Marinade or Hot Wing Sauce drizzled over a Santa Fe Ranch style salad?
My stomach is rumbling.
Maybe what I really want is a Texas Martini with those Jalapeno Stuffed Green Olives.
MMM those mushrooms look ahhhmazing. I would like to try the lime chipotle…maybe with chicken yum!
Mushrooms are actually my least favorite food, so I will not comment on the recipe. The cheese looks good though 😉
I would use it to make those mushrooms, I’m not a big fan of mushrooms but I am trying to aquire a taste for them and would love to try that recipe!
Looks so pretty! And now I’m inspired to try some orzo
The cracked pepper marinade because this recipe looks delish!! Happy Friday!
I bet the Lime Chipotle Marinade would go great on baked tofu mixed with some black beans, avocado, tomatoes, and cilantro!
Lime Chipotle sounds good. I’d use it for chicken fajitas.
Mmmmmmmmm the lime chipolte!! I think I would use it on chicken!! yummmy!
Heather – you are so good in the kitchen!! These look delicious. I think I’d love the chipotle mustard – I’d use it as a base for salad dressing, for sandwiches and I would dip pretzels in it! Mmm.
Such cute little appetizers! Id either want the hot wing or sweet onion-but sadly, i have no idea how I’d use them, but I would figure out something good!
Yum. I would defintiely try the lime cilantro marinade to make shrimp tacos. I’d cook the shrimp, warm some corn tortillas and serve with shredded cheddar, avocados, tomatoes and crisp lettuce. (PS- is it lunch yet?!)
My lunch time sandwiches have been a little dull lately. I would love to use the chipotle mustard on sandwiches!
Lime chipotle all the way! These are beautiful looking little shrooms 🙂 I don’t think I’ve visited here since you started posting all the recipes, but it looks great!
Ohhh wow! I love these! They look so… well, not easy, but atleast manageable!
I would want to try the Black Pepper marinade so that I could try to make this genius creation!
Yum! I would definitely like to try the Lime Chipotle Marinade on some grilled shrimp and veggie skewers (before summer is over)!
Stuffed mushrooms are always great for parties and such. I’ve never made them myself. But I should. Considering the ones you made are probably half the calories of the ones I get as appetizers at a bar…
Yum!! Excellent idea. 🙂
The Lime Chipotle sounds amazing. I wold marinate some bonless chicken and throw those babies on the grill.
I’ll use it for marinades, salad dressings, on paninis…almost anything 🙂
Those mushrooms look divine…I’m sure its something daddy would love!
Chipotle mustard. I’m just starting to like mustard and recently every sandwich must have chipotle in it to make my mouth explode!
oh my GOSH I would want the Cracked Pepper marinade and I would make Exactly This!! 🙂
and I have an olive recipe, with a cheese dough that you wrap around olives and bake… so I’d need those Jalepeno stuffed olives also. 😉
Some steaks marinated in the cracked pepper marinade sound delish…some chipotle mustard on a fresh turkey burger….Mmmmm now I am STARVING!!
Wholey yum, the olives for sure! All though they all look like somehting I’d try. 🙂
Yum, yum, yum!
Hot wing sauce all the way!
I love sweet onion anything and I’d definitely use that marinade on some grilled shrimp or chicken.
I love your mushrooms Heather, they look adorable!
The lime chipotle marinade would be fabulous on grilled shrimp. And Big Guy’s not a fan of hot wings – but I could totally use the hot wing sauce for a hot wing inspired turkey burger. Yummm.
That lime chipotle marinade looks great!
Wow Heather! Yum! I’d use the chipotle mustard or the lime chipotle marinade to toss with roasted peppers, onions and mushrooms, and tofu to put them in a fajita dish.