Not of the “magic” variety…
Greeting Glutards! Today I am going to start to show you how to make some of the hors d’oeuvres that I came up with for my Oscars party I had on Sunday. I am going to start with the simplest one, Stuffed Mushrooms. Who doesn’t love a good stuffed mushroom? They are easy and sure to please at your next event.
Here’s what you’ll need:
- Whole mushrooms of choice, I used baby portobellos
- Gluten free bread crumbs/corn crumbs
- Garlic cloves, peeled
- Parmesan Cheese
- Asiago Cheese
- Olive Oil
Here’s how ya do:
Start by taking the stems out of your mushrooms. DON’T THROW THEM AWAY!!! Sorry…I didn’t mean to yell at you. I get really worked up in the kitchen sometimes. But you’re going to need those stems later. Take the stems and put them into a food processor. Place your mushrooms on a baking sheet. You may want to put a piece of parchment paper on the tray first. It will keep them from sticking, gurl.
Add your cheeses, bread crumbs, garlic and olive oil to your food processor with the mushroom stems. How much you ask? Well, I didn’t really measure. Sorry, I was trying to rush things before my guests arrived. For about 50 mushrooms, I used 4 cloves of garlic, 1/2 cup of bread crumbs, and about 2-3 TBSP of olive oil. Add as much cheese as you’d like. There’s no going wrong there. Blend it all together until it is a thick, chunky mixture.
Spoon your freshly chopped filling into your empty mushrooms. Don’t they look adorable? Here’s a tip: If you are running behind, put your guests who arrived early to work stuffing the mushrooms. I did. When they are fully stuffed, place them in a 350 degree oven for about 8-10 minutes, or until they are sizzling and browning on top.
And that’s it! See how easy that was? Place them on your favorite “fancy” dollar store place and your guests will be impressed. Mine were. 50+ mushrooms were gone inside of an hour…
Glutardedly Yours,
~Tim
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