I have a system for foods I don’t like. Every six months I’ll try the various foods I don’t like to see if I still don’t like them. I know, it sounds bizarre, but I swear it works.
It evolved out of my mother trying to explain what “an acquired taste” was to me, when I was pint-sized. She told me that you just keep trying something over and over again. Eventually, one day, you’ll like it!
So, at an early age, I instituted a rotation in which I would try to eat foods I didn’t like approximately every six months. There are two possible outcomes to this bi-annual exercise:
1. “Nope, still don’t like it.” Then I furiously hurl the offending food at the trash can.
2. “Oooh, where have you been all of my life?” And then I hold my new love to my heaving bosom in a romantic embrace.
Some say I took her advice a bit too literally. You say “tomato”. I say “mind your own business!”
Mushrooms were at one time in the “Ew, oh my god, vom!” pile. It was a long-standing animosity stemming from my wee days. Mushrooms and I would stare each other down at the dinner table… malice in our eyes.
Okay, no, not really.
Then a miracle occurred! One day, mushrooms were no longer fungi non grata. I really liked them! Sure, mushrooms still have that freaky texture that wigs me out every once in awhile, but they were tasty!
Anyway, today is one of my favorite days of the week: Football Sunday; and yes, that’s a proper noun in my book. At first we considered going out. It’s my birthday weekend (I turn 27 years old tomorrow), and originally we had planned to watch the Patriots game at an Irish pub in Old Town Alexandria, Virginia.
That did not happen.
This morning I woke up motivated, which is pretty amazing considering my best friend had her going away party last night in Capitol Hill. (She and her husband are forsaking me for some far off land called Connecticut. Traitor!) Needless to say, we were all up a bit past our bed times last night.
In spite of that, I decided to cater our own little football party at home! I got out of bed. I freshened up a bit, donning a football jersey. I took two much needed aspirin, and I went out into the world. I am glad I did, because it turned out to be the most glorious autumn morning.
I didn’t just want chips and dip, though. I wanted to make some good savory social food… you know, for all those guests we weren’t having over. Into my cart went some gorgeous baby Portabella mushrooms, Mozzarella cheese, heads of garlic, and other fun items.
When I got home, I had two very eager puppies ready to help me in the kitchen…
They said they just wanted to make sure that all cheeses were protected from thieves and evil-doers, but somehow I was not inclined to believe them…
In spite of their almost obsessive stalking about the kitchen, I was able to make something really tasty! And for all of you Twilight “enthusiasts”, feel free to serve these Stuffed Bellas at your next viewing party
Roasted Garlic Stuffed Baby Bellas
Ingredients:
12 to 15 baby Portabella mushrooms, stems still attached — They will be varying sizes, and that’s okay. Embrace their unique snowflake-yness.
3 garlic cloves, roasted
1 package (8 ounces) regular or light cream cheese, at room temperature
1 cup loosely packed mozzarella cheese, shredded
1/4 cup seasoned bread crumbs, plus 1/4 tablespoon
1/4 teaspoon garlic powder
4 tablespoons olive oil, divided
Freshly ground pepper
You will need a greased baking sheet.
Directions:
While your garlic is roasting…
2. Remove the stems from all of the mushroom caps and scrape out any of the remaining mushroom “innards” until you have somewhat clean and smooth mushroom caps. A metal teaspoon works pretty well. Do not throw away the stems.
3. Finely chop the stems, set aside. I recommend having a movie on during this step. It can be somewhat tedious.
4. When garlic is finished roasting, remove from oven. Keep the oven on. Peel away outer layers of the garlic head. Pull off individual cloves without unwrapping. Cut the end off of an individual clove, and squeeze out your roasted garlic, much like you would when trying to get the rest of the toothpaste out of the tube.
5. Heat remaining 3 tablespoons of olive oil in a saucepan over medium-high heat. Add garlic cloves to oil; smash and break them up. Add your chopped mushroom stems to the garlic and oil. Saute the stems and garlic together for about five minutes, all the while continuing to mix and mash the garlic. There should be no garlic chunks looming amongst the stems. Remove from heat.
6. In a large bowl, blend together VERY thoroughly the cream cheese, Mozzarella cheese, 1/4 tablespoon bread crumbs, garlic powder, the stems and garlic. Add pepper to taste and mix. I recommend using a rubber spatula or spoon.
7. Fill each mushroom cap with the cheese mixture.
8. Pour remaining bread crumbs on an empty plate. Dip each filled mushroom cap in the crumbs, coating the cheese end in crumbs. Do not coat the whole mushroom, only the cheese.
9. Arrange mushroom caps on your greased baking sheet, and bake for 20 minutes.
10. Let stand for 5 to 10 minutes before serving.
Please note that this picture was taken no more than five minutes after I had set them out for us to eat.
