|Aimee (left) and Carol (right) meet in |
Knightdale, North Carolina!
One really important thing about me is that I am a HUGE movie buff! I love all kinda of movies but especially old movies. And not just your usual classics like Casablanca and My Fair Lady. I love movie musicals and old black and white movies that no one has ever heard of. I credit my mother for my love of old films. Our favorite movie is Auntie Mame with Rosalind Russell and I've turned many people on to that one. I'm a big fan of Alfred Hitchcock and love anything with Cary Grant, Bette Davis, William Powell and Myrna Loy (The Thin Man!), Doris Day, James Stewart, Maureen O'Hara...I could go on and on. If you have a movie question...ask ME! You need a movie recommendation...come to me for help! I love to share my knowledge with anyone who will listen!
I chose stuffed mushrooms because I love them and I don’t need a recipe to make them. I can generally make them any time I feel like it because I usually have the ingredients on hand! I really like to make big ones that you have to eat with a knife and a fork, and I really enjoy them with a dollop of Bearnaise sauce. I can eat these as a meal. They never taste the same way any time I make them. I also really wanted to attach the photo of one ready to go into the oven. I love that my little one can be seen in the background with a fork in hand, in her high chair. She has always loved mushrooms.
1 dozen large white mushrooms, cleaned
½ pound ground sausage (regular or spicy)
¾ cup finely diced red onion
1 Tablespoon minced garlic
½ cup finely diced red pepper
1 Tablespoon chopped parsley
¾ cup freshly grated Parmesan
2 Tablespoons cream cheese, softened
3-4 Tablespoons butter
Salt and pepper
¾ cup chopped spinach (you can use fresh or frozen)
½ to ¾ cup bread crumbs
Clean the mushrooms and remove the stems. Finely chop the stems, set aside. Brown the sausage over medium heat. Set aside. Melt 1 tablespoon of butter over medium heat and add the mushroom bits, garlic, red pepper, onion, spinach and parsley. Cook until the vegetables are tender, about 5-6 minutes. In a bowl, combine the vegetable mixture with the sausage and stir in the cheeses. Season the mixture and add enough bread crumbs to thicken the mixture so it will easily form into balls.
To prepare your mushrooms, score the bottoms of each with an X. Melt 1 tablespoon of butter and glaze each mushroom with melted butter. Place the prepared mushrooms into a baking dish. Stuff each mushroom and top with some extra Parmesan. Bake at 375F for 15 minutes or until the mushrooms are brown and cooked through.