Isn't it funny how our geographical location often determines our food vocabulary? Depending on where you are in the country a carbonated beverage could be "soda", "pop", or "coke". When it comes to Thanksgiving, it seems the same differences apply to that yummy bread you find in the turkey. No matter if you call it stuffing, filling, or dressing....it's delicious, but got a bit of a facelift in my kitchen.
Meet my favorite fungi--mushrooms
Honestly I haven't worked with mushrooms much, and I wasn't sure what kind to get. Who knew there were so many varieties? And who knew edible mold could be so expensive...not impressed, but I digress....ANYWAY I used my common sense and got some "stuffer mushrooms" considering I was going to stuff them with stuffing (get it?) and as a back up I also got some portobellos.
I washed the dirt off those little 'shrooms and took off the stems. Laid them out on a cookie sheet & drizzled with some olive oil.
Next, I made stuffing. And by made stuffing I mean I bought some Stovetop brand and followed the directions on the box (not everything in my kitchen is always glamorous, my friends). I see nothing wrong with using boxed items, but I always add a little something extra to make it special. In this case I used chicken broth instead of water in the stuffing for added flavor. I also threw in some cooked ground sausage (the husband will eat almost anything with sausage in it)
Stuff the stuffing in the mushrooms, top with some goat cheese and bake at 350 degrees for about 30 minutes, or until the mushrooms are tender.
They'll look like this:
Not into mushrooms? Try stuffing some mini colored peppers or zucchini instead. I'd love to hear your variations on this thanksgiving classic!
Happy stuffing, cooking and eating this Thanksgiving!