This has to be one of the best recipes I've ever created. I decided to make stuffed baby portabellos(crimini) mushrooms, looked up a couple recipes just to get a basic idea of how one should accomplish such a task, then went all iron chef on this shizza.
Habanero Stuffed Crimini Mushrooms:
Prep time: <10 min
Cook time: 15-30 min
Oven temp: 400F (204C)
*I usually don't measure when I cook, instead preferring to go with approximate ratios & taste*
1/2 lb cremini mushrooms, stems removed
2 Parts sweet onion, minced
1 part habaneros minced
1 part garlic minced
1 TBSP butter
Romano, Asiago, or Parmesan cheese (1 not all 3) about equal to volume of cooked vegetables.
panko bread crumbs
salt & pepper to taste
Heat a cast iron skillet over medium heat. When hot add a bit of extra virgin olive oil, and toss in the minced onion, peppers & garlic. Add a bit of salt & pepper. Sautee until softened and some of the liquid has evaporated. Add butter & swirl to melt. When you sautee the veggies, they will shrink a bit, you want to add about as much cheese as you have cooked veggies. You should do this by taste, you want a slightly wet mixture, not really a paste. Then simply fill the mushrooms, sprinkle with panko bread crumbs and apply light pressure to set the crumbs. Then bake for 15-45 min. You have to watch, once the mushrooms start to give up their juices and flatten on the bottom & the tops are nice golden brown pull them out. Again, its hard to give a definite time, too many variables just watch.
Ingredients all rounded up:
Habs, onion & garlic chopped fine:
Before & after adding bread crumbs:
A little too done (lost track while stir-frying dinner), but still good(and half eaten):
Habanero Stuffed Crimini Mushrooms:
Prep time: <10 min
Cook time: 15-30 min
Oven temp: 400F (204C)
*I usually don't measure when I cook, instead preferring to go with approximate ratios & taste*
1/2 lb cremini mushrooms, stems removed
2 Parts sweet onion, minced
1 part habaneros minced
1 part garlic minced
1 TBSP butter
Romano, Asiago, or Parmesan cheese (1 not all 3) about equal to volume of cooked vegetables.
panko bread crumbs
salt & pepper to taste
Heat a cast iron skillet over medium heat. When hot add a bit of extra virgin olive oil, and toss in the minced onion, peppers & garlic. Add a bit of salt & pepper. Sautee until softened and some of the liquid has evaporated. Add butter & swirl to melt. When you sautee the veggies, they will shrink a bit, you want to add about as much cheese as you have cooked veggies. You should do this by taste, you want a slightly wet mixture, not really a paste. Then simply fill the mushrooms, sprinkle with panko bread crumbs and apply light pressure to set the crumbs. Then bake for 15-45 min. You have to watch, once the mushrooms start to give up their juices and flatten on the bottom & the tops are nice golden brown pull them out. Again, its hard to give a definite time, too many variables just watch.
Ingredients all rounded up:
Habs, onion & garlic chopped fine:
Before & after adding bread crumbs:
A little too done (lost track while stir-frying dinner), but still good(and half eaten):
