Mushroom Stuffed Mushrooms

stuffed mushrooms
I haven’t posted in a while.  Honestly, I have more literal time lately to post, but less mental space.  Ever feel that way?  This baby is crowding my brain and I’m still cooking all the time, but honestly, I’m cooking a bunch of repeats or things I don’t find particularly photo-worthy, so I just haven’t been shooting my food lately!  I did make this fabulous little side dish last week and we all agreed that it was better than the main dish (which I can’t remember – case in point).  So I’m sharing it with you!  I took little baby portobello mushrooms and tossed the stems in a food processor along with a bunch of other like-minded ingredients to form a great filling for stuffed mushrooms!  The kid tried “one happy bite” and that’s all we ask these days.  She has her comfort foods and right now, mushrooms isn’t one of them!  But that’s okay…I keep in mind that what kids observe, they’ll eventually imitate.  And she definitely observes people who enjoy pretty much every food on the map.  Trust the system, trust the system…

mushroom stuffed mushrooms

 

Mushroom Stuffed Mushrooms

12-15 baby portobello mushrooms, stems removed and reserved
1 ounce extra sharp white cheddar, grated
1 egg
1 tsp garlic oil or olive oil
1 garlic clove
4 tbs breadcrumbs
2 strips cooked bacon with drippings
1 tsp worchestershire sauce
1 tbs dijon mustard
a splash of chicken stock

Wipe the mushrooms with a paper towel and set in a greased baking dish, side by side.  Dump the stems of the mushrooms and all the other ingredients into a food processor and pulse until smooth.  Adjust seasoning with salt or pepper and extra chicken stock if it’s too thick.  The consistency for mine was like a pate or bean dip.  Top the mushrooms with the filling and pile it high.  Top with extra shredded cheese and a drizzle of olive oil and bake at 350F for 20-25 minutes, or until the tops are golden brown and puffed up slightly.  Enjoy!

 

Chicken Piccata with Thyme and Mushrooms

Chicken Piccata and Buttered Noodles
This was the first full meal I made on our new gas stove that Matt installed for us last weekend!  He worked so hard rerouting gas lines (scary) and changing out new electrical outlets (scarier) and sawing a bigger hole in our counter top (can’t turn back, now!) and it all ended up totally awesome!  We have wanted a gas stove for years – they just heat so much quicker, they come down from high heat quicker – everything is more precise.  And plus – FIRE!  It’s pretty appealing.  I am tempted to roast marshmallows on this thing.  But I won’t.  I am very thankful for this machine and I swear I’ll deep clean it more than I did our old electric one…
Buttered Noodles
For the first meal, I did a simple chicken piccata with mushrooms and thyme and some soft, buttered noodles.  It was very comforting and yet refreshing at the same time.  I love the bite of the lemon juice and the capers in this dish and so for a twist, I added my favorite herb, thyme, instead of the traditional parsley and I also added some sauteed baby portobello mushrooms.  It all came together great and we thoroughly enjoyed our first meal from the shiny new stove!

chicken piccata

Chicken Piccata with Thyme and Mushrooms
serves 4

3 chicken breasts, butterflied and split in half
1/2 cup flour for dredging
salt and pepper to season the chicken
6 tablespoons of butter
2 tablespoons olive oil
1/2 cup chicken stock
1/3 cup fresh squeezed lemon juice
1 tablespoon fresh chopped thyme leaves
1/4 cup capers, drained
1 cup mushrooms, sliced thin
8 oz. long pasta, such as linguine or spaghetti

Heat your oven to 200F.  This is to hold your chicken as you cook it and until the noodles are ready so that everything stays hot until you’re ready to serve.

Bring a large pot of water to boil.  Salt it.  Salt it some more.  As it’s heating…

Butterfly the chicken breasts by sliding a very sharp knife length-wise into the thickest part of the chicken breast (kinda like you’d cut an english muffin in half) and lay the chicken breast open and cut down the middle, forming two, thinner cutlets.  Do this with the remaining chicken breasts and dry them on both sides and season both sides with a sprinkle of kosher salt and fresh cracked pepper.

Heat the oil and 2 tablespoons of butter over medium high heat in a large, stainless skillet.  When the butter starts bubbling and popping, coat each chicken breast in flour, shake off the excess and lay floured cutlets on a paper towel until ready to fry.  I worked in two batches – three pieces at a time.  Fry for about 3-5 minutes per side, until golden brown and an instant-read thermometer says at least 160. (It’ll cook some more as it sits to warm in the oven.)  Place fried chicken on a plate and place in the oven to keep warm as you fry up the rest.  For the second batch, add two more tablespoons of butter to the pan before frying the rest.

Remove the chicken and place on the platter in the oven.  Add the lemon juice, chicken stock and capers and thyme to the pan and scrape up the brown bits and season with salt and pepper.  Add the mushrooms and let the sauce reduce for a couple minutes.  Remove from heat and whisk in the remaining two tablespoons of butter and spoon sauce/mushrooms over the chicken and serve with buttered noodles.

To finish the noodles once they are done boiling, add the drained noodles to a bowl, add a splash of pasta water, a tablespoon of butter and fresh cracked pepper and stir to combine.  Garnish with fresh chopped herbs if you like!

Chicken Piccata with Thyme and Mushroom