It seems as though every time I post about a current craze I have – I soon after lay off. My last post about zesting?
Yeah – I haven’t had orange or any other kind of zest for that matter in my pancakes for the past two days.
Uh-yuht. Just some good old-fashioned banana and fig pancakes. Maybe gushing about one obsession makes me realize all of my obsessions of the past? Because really – once one is reminded how amazing figs are – especially when paired with bananas and maple syrup and peanut butter mousse – there is no abandoning them…unless it’s for something zesty.
I really ought to do a pancake post. Because you guys obviously don’t see them enough. (cough sarcasm cough) Really, though – everytime I post a recipe, I end up changing it twenty more times and you never know how in the hay I’m making them!
Anyways. I figure I posted about one obsession on Tuesday – I may as well post about another of my ongoing obsessions today. I’ve briefly introduced it a while back and you may or may not be surprised to know that it’s still an obsession of mine.
In case you can’t tell (and I wouldn’t fault you for it) I’m talking about mushwooms.
Mushrooms. Fungus. Fungii. Whatever you want to call them, I love them. I’m pretty easily satisfied, too – usually opting for the inexpensive white mushrooms or baby bellas. I do love a ‘bella burger – but that just screams grilling to me, not winter. And I can’t yet dish out the moolah for the expensive dried mushrooms. One day my obsession will probably get to that level, though.
You know what else I do like it’s my job? Add about five million ingredients into a dish and make it more complicated than it really needs to be.
I refer to it as “reinventing the wheel.” My intention while making stuffed mushrooms was to KISS. Or, keep it simple, stupid. Everyone knows that acronym, right?
Anyways – I think I sort of achieved that…but now that I think about it more, I realize maybe I didn’t – because I could have just as easily added sliced mushrooms to the filling I prepared, rather than getting the oven involved and deciding to stuff the mushrooms.
But really, where’s the fun in that?
Really, though, I kept these simple. You don’t believe me? It’s mainly four ingredients! I’m going to trust that you’ve got Italian seasoning living in your cupboard so I’m not counting that. And for that matter, I’m not counting onions or garlic, either. So it’s four. We’ll just say I never learned to count properly.
Quinoa Stuffed Mushrooms
- 4 medium-large white mushrooms
- 1/4 c. (dry) quinoa
- salt and pepper, to taste
- 1/2 of a small red onion, diced
- 2 small cloves garlic, minced or pressed
- 2 T. tomato sauce
- 2 T. hummus (I used Forty Spice)
- 1/2 t. Italian seasoning
(have you ever seen an ingredients list from me so short?!)
Preheat the oven to 375*. Remove the stems from the white mushrooms and set aside – don’t discard. Place the mushrooms stem-side down in a glass baking dish and bake for ten minutes.
While baking, heat olive oil in a small-medium pan and prepare quinoa as package instructs. Dice the mushroom stems. When the oil is heated, add in the onions and sautee approx.5 minutes, until slightly golden. Add in the garlic and sautee one more minute. Add in diced mushroom stems and season with salt, pepper and Italian seasoning. Sautee until slightly tender before adding in the pasta sauce. Stir to combine. Add to the prepared quinoa and add in the hummus. Stir to combine.
Spoon into the baked mushrooms, making sure to pour out/wipe up any water in the baking dish. Bake cap-side down in the 375* oven for 15-20 minutes. If desired, sprinkle tops with breadcrumbs.
Yum-O. I love mushrooms.
And for dessert?
I had to redeem myself after underbaking the banana bread I made the other day (I even baked it 20m longer than instructed!) so I made Vive le Vegan’s PB & Chocolate Bars. I think they’ll be too chocolatey and sweet for my liking (based on the sampling I did while making them) but my mom’s already tried one and said it was really good.
The B’s play tonight. I was really tempted to make Boston baked beans for the occasion, but just wasn’t feeling they’d go with the mushrooms too well. I hope I didn’t jinx ourselves.
And guess what? I finally settled on a desk for the iMac. Which is supposed to be here tomorrow! The computer, not the desk. The desk probably won’t be here til late next week because I took ten fweaking days picking one out because I’m apparently too picky. Apparently, I was hoping I could find one that could hop, jump, sing and dance for me. Maybe even do my homework and write some essays.
So basically, what I’m saying is, I’ll soon have a computer but it won’t even matter because I’ll have no place to put it.