Man oh man do I love me some stuffed mushrooms. Honestly you could probably stuff them with just about anything and I’d show up at your door, drooling and ready to eat. That’s incentive to make some, right?
Wait, no? It’s not? Forget I said it then. But I do love stuffed mushrooms – I can’t and I won’t apologize for that!
I remember once upon a time when Nate and I first started dating he was adamant about the fact that he? He did NOT like mushrooms. They were gross, they were slimy, they were fungus and for crying out loud he was not eating fungus. I tried time and time again to get him to eat some, just try a bite off of my plate for crying out loud!, they’re delicious, real men eat mushrooms…none of it worked. He wasn’t having it.
Just to clarify, when you’re in a relationship with someone please don’t make the mistake of thinking you can change them. It won’t happen. I do maintain that if it’s something that’s worth it that they will be the ones to change. Here’s why:
One day I come home from work to find Nate making mushrooms. Sauteed in butter. Deglazed with a little wine. And served with steak. Oh, and raving about how great mushrooms are and hey! Have I ever tried mushrooms this way?
Yes dear. Yes I have 🙂
- 2 pints baby bella or white mushrooms, wiped clean
- 1/2 cup cooked quinoa
- 4 oz cream cheese, softened
- 1 egg white
- 1/3 cup crumbled feta cheese
- 1 tsp black pepper
- pinch of salt
Preheat oven to 375. Remove the woody stems from the mushrooms, reserving about 1/4 cup of them. Place the mushrooms cap-side down in a baking dish. Mix together all of the other ingredients until combined. Finely chop the mushroom stems and fold them into the quinoa mixture. Spoon some into each mushroom cap – it’s ok if overflows a bit! Bake at 375 for 15-20 minutes until the tops are golden brown. Serve hot!
You know, I’d like to point out that these are in fact gluten free, but more importantly completely delicious!
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