I’ve got a book club meeting coming up and as usual, I’ve left reading the book until the last minute. There will be some serious power reading happening this weekend.
The potluck theme for this meeting is 80s decadence, which is based on the book (apparently).
Shockingly, the food portion of the evening has taken priority and my contribution is already planned. It just screams 1987.
Stuffed mushrooms! Classic.
I’ve updated the recipe for our sophisticated 2014 palates though. We fancy huh?
I chopped up my mushroom stems and kale by hand, but if you have a small food processor that’s doesn’t weight 180 pounds and isn’t a pain in the behind to clean you can save yourself some time on this recipe by using it.
Feel free to use white mushrooms too. Creminis just have a bit more oomph.
This would be a great make ahead recipe. Do all the prep work and refrigerate or freeze the uncooked mushrooms on a cookie sheet until you’re ready to bake them.
It will be extremely hard, but try not to gorge yourself on the delicious filling before the mushrooms are stuffed. If you’re too impatient you wait for the final product I suggest licking the pan as I did. I mean…