Today on Faces of Beauty we have Janet! Stop over, say hi, and make sure you submit your photo/paragraph too 🙂
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!
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!
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