Savory Stuffed Mushrooms

It wasn’t until I was an adult that I discovered that I actually liked mushrooms. Soon after, I went to a catered event where I was introduced to the wonder of spore-bearing fungus jam-packed with goods. I was pleasantly surprised by this newfound love and I remember repeatedly returning to the buffet table to sneak 1 or 2 more mushrooms nonchalantly onto my plate.

I concocted this recipe from a combination of other stuffed mushroom recipes I have tried over the years. I bring this and other variations to weddings, birthdays and potlucks and they are always a hit. This recipe combines a few staple ingredients from Italian cuisine with an added kick.

Serving Size: 8-12 bellies (less if they’re ruthless)

24 whole fresh stuffing or baby bella mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
1/8 cup water
8 ounces sun dried tomatoes chopped into ¼ inch pieces
2 cups fresh spinach
8 ounce package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

• Preheat oven to 350 degrees F
• Briefly rinse mushrooms under cold water and thoroughly blot dry with a paper towel
• Break off the stems being careful not to break mushrooms in half
• Place mushrooms top down in glass baking dish
• Use half of the stems, cut off the tough ends and chop finely
• In a skillet, sauté stems and garlic in oil over medium high for approximately 1 minute
• Add water and sundries tomatoes and cook an additional minute
• Carefully add spinach and cook until wilted. Turn off heat and let cool
• Stir in softened cream cheese until well blended
• Stir in Parmesan, onion powder and cayenne pepper
• Put contents into a large ziplock bag and zip shut. Using scissors cut the tip off one bottom corner
• Squeeze 1-2 heaping tablespoons into each mushroom cap
• Bake 15- 20 minutes in oven, or until the stuffing is lightly browned and liquid starts to form under caps.
• Viola, FEED!

Veggie Spaghetti

This dish is one that I have enjoyed weekly most of my life. According to my mother, as I child, if she would have allowed it, I would have eaten spaghetti for breakfast, lunch and dinner. Apparently when I was too young to even pronounce my words correctly I would beg her for “basgetti.” Even as an adult, when I return home for visits, she teases me playfully, indicating her sarcastic surprise when I voice my desire to make spaghetti.

This dish is one of the many spaghetti recipe variations I have explored over the years. This has become my favorite way to make the dish, combining my love for veggies, red sauce and stringy noodles.

Serving Size: 3-4 bellies.

16 oz package spaghetti or angel hair noodles
2 tablespoons olive oil
1 white onion chopped
4 cloves garlic, minced
1 zucchini squash, diced
2 14.5oz. cans stewed tomatoes, undrained
6 oz. can tomato paste
1/8 cup sugar
2 tablespoons red wine vinegar
3 teaspoons dried basil or ¼ cup chopped fresh basil
1 teaspoon dried oregano or 3 tablespoons chopped fresh oregano
2.25 oz can black olives, undrained

• Begin preparing the noodles as directed.
• Heat 2 tablespoons oil in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add zucchini to the onions and garlic and sauté an additional 2 minutes.
• Turn the heat up slightly to medium high and add the stewed tomatoes. Cook approximately 2 minutes, stirring continuously.
• In a bowl combine the tomato paste, oregano, basil and sugar, stir with a spoon until smooth. Carefully add the mix to the skillet.
• Add the undrained olives and stir, simmer an additional 4 minutes.
• Spoon generous helpings of the prepared sauce over the finished noodles.
• For added yum factor, sprinkle shredded cheddar cheese over the hot sauce and serve with garlic bread and fresh salad.
• Voila, FEED!