Holiday shopping is officially in effect. As inspired by my boyfriend, I'm approaching gift giving a little differently. And as much as I hate to admit it - he was right! My family and I always provide lists to each other and while I never questioned because it's how I grew up, it does made it a little less surprising. So this year, I'm not accepting any lists and I've been doing just fine! I'm so excited with the ideas I have and I hate that I can't share them. Until then, I'm going to share some holiday recipes.
One of the dishes that I brought to my sister's house for Thanksgiving was stuffed mushrooms. These little 'shrooms are a new dish for me - inspired by a party we went to a few weeks ago. My boyfriend wasn't satisfied with the amount we ate from stalking the servers so I made some the next day. And if I may say so myself, they came out incredibly delicious.
Disclaimer: If you're not a fan of funky cheeses, I would suggest substituting the Gorgonzola for a cheese, well, less funky.
What you'll need:
6 oz. pancetta or bacon
2 tbsp. butter
3 cloves or garlic, minced
1 cup of freshly cut spinach
1 cup Gorgonzola cheese
3/4 cup bread crumbs
salt & pepper
24 baby Portobello mushroom caps
Preheat the oven to 400°
In a medium skillet, saute the pancetta until crisp, break into pieces and set aside in a mixing bowl
Discard fat from skillet and melt butter, add onion and garlic and saute for 3 minutes
Stir in spinach until slightly wilted
Add everything to the mixing bowl with pancetta and allow to slightly cool
Stir in bread crumbs and cheese and season with salt and pepper
Hold one mushroom at a time over the bowl and stuff with a spoon and pack it down
Set on a baking tray
Once all mushrooms have been stuffed, bake in oven for about 8 or 9 minutes
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