Running and Mushrooms
How would you finish this sentence?
“The only thing I like more than stuffing my face is … “ – Paula Deen
Stuffing mushrooms especially when they are packed with cheese and bacon.
Before we get to the bacon-y brilliance, let’s talk about how I stuffed my face this weekend at the Annual Greek Festival. I was salivating all last week.
Let’s also talk about the fact that I’ve taken up ‘running’ with the ‘Puter Hub. By running, I mean attempting to bounce up and down while moving forward, gasping for air, jiggling my fat cinnamon rolls, and resembling a sack of over-stuffed baking potatoes being jolted about. It’s not pretty. It’s kind of like a train wreck. Or Danielle Staub of Real Housewives of New Jersey. You sit there in complete and utter silence gaping at the scene. You want to look away, but you can’t. Yes, yes. That would be yours truly attempting to “run.” I use the term “run” very lightly.
After the dam swim, I had an epiphany that it’s about high-time I get my sack of baking potatoes in gear. We will see how this goes. So far, we are a whopping four days out. Our plan is to run Tuesdays and Thursdays, a short run on Fridays and a long run on Saturdays. Our = my sous chefs and me.
The ‘Puter Hub’s job is to run in front while waving a Chardonnay bottle in my face in effort to keep my sack of potatoes rumbling about. Chardonnay bottle=1, Heavy Evie=0. Dorothy is just there for kicks, plus it helps fend off the stares of horror and opened mouths that commence while gawking at me.
In the meantime, I will keep you abreast of my new found “hobby” in hopes that my sack of baking potatoes will metamorphisize itself into a sack of new potatoes or mini reds, at the very least. I will also include the simple dinners that we prepare on the evenings of our running days. I’m weird and I like to eat before 8 pm so the meal has to be hot, fast and easy.
Now let’s get on to that bacon-y, mushroom masterpiece.
- Carton of mushrooms with the stems still in tact
- ¼ red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon of olive oil
- 4 cooked slices of bacon, crumbled
- 1 cup of Italian cheese blend
- 2 tablespoons of bread crumbs
Preheat your oven to 350 degrees. Using a wet cloth, wipe off dirt from mushroom caps. Remove stems from mushrooms and chop up the stems.
In a medium skillet, add onion and garlic to olive oil. Saute for about 3-4 minutes. Add the chopped mushroom stems. Saute for another 2-3 minutes.
We really like pig cutting boards. Add the bacon. Turn down the heat and add the cheese.
Stuff about a spoonful in each mushroom cap. Sprinkle with breadcrumbs.
Bake in the oven for about 15-20 minutes. You can prepare the mushrooms earlier that day and then pop them into the oven so they are nice and toasty when your guests arrive.