Friday, October 20, 2006

Slaving over a hot...

Toaster oven.

I've been cooking up a bunch of veggies for my next KNE food column, due Wednesday if all goes as planned.

Stuffed Mushrooms
8 oz pkg of white mushrooms
1 slice toast
3 Tbs finely chopped onion
3 cloves garlic, finely chopped
1/4 cup frozen broccoli florets
1 egg
1 pinch celery salt
1 shake savory
1 shake thyme
olive oil
shredded mozzerella

Toast the bread, and let it sit in the toaster so the moisture evaporates. Meanwhile, gently remove mushroom stems and finely chop. Add a little olive oil to a frying pan and add onion, garlic and stems. Also add celery salt and herbs. Cook til onions are translucent. Cook broccoli until tender (either in the microwave or in the frying pan). Finely chop and add to mushroom stem mixture. Crumble the toast into fine crumbs and add it to the rest. Stir in one egg, mashing the mixture with a fork until well-blended. Arrange mushroom caps on a baking sheet and spoon as much mixture as possible into each cap. Top that with a little cheese. Pop it in the oven (toaster oven in my case) at 500 for 20-30 minutes until mushrooms look a little shrivelled and cheese is dark brown.

1 comment:

Rachel said...

I can't wait to try these! Yummy! They look fantastic.