Friday, January 14, 2011

Baked Portabella Mushrooms with Homemade Breadcrumb, Three Cheese, and Spinach Stuffing

So its been almost a year. Afghanistan happened, and then I caught the exausted. I spent the last few months wondering how to explain what happened, and seeing no way, I froze. Deer in the headlights, toaster waffles instead of cooking, three nights a week of matzo-ball soup and my new local coffee shop FROZE.

So, after compiling months and months of half-written not so brilliant posts, I quit.

I disappeared. I am a bad blogger. It will take me some time to find my creativity, both for writing, cooking, and eating again, I know. And I am full of stories I want to share. Time will work them out.

For now, for the first time in months, I created. I made something that did not exist before, I created it in my little head. Its baking now, I have no idea whether it will be delicious or a total return-to-cooking fail. And I don't care. I cooked! I created! I made! Some little part of me is back, and I am rejoicing in it.

The oven is beeping at me, so I will make this quick:

Olive Oil
Spinach (3/4 of a big bunch)
Garlic (as much as you can stand)
Cardamom (1 tsp)
4 Portabella Mushroom Caps (save stems and scooped out insides for making Veggie broth some other time- they freeze fine!
Ricotta (1.5 cups)
Two other cheeses to taste (I used goat and Parmesan)
Homemade breadcrumbs (I make mine from a mix of white and wheat bread and cornflakes, which gives things a great complex, slightly sweet flavor)
Truffle Salt (not strictly necessary of course, but a fun addition)
Balsamic Vinegar

Coat mushrooms in olive oil, then salt and pepper to taste. Melt butter and cook garlic in a pan over medium heat until fragrant. Add spinach, torn up well, and cook until spinach is soft an shrunken. Mix spinach into cheeses, add a beaten egg, and stir well. Add about a cup of homemade breadcrumbs and mix well. Divide between the mushroom caps, heaping on top. Cook for 30 minutes at 350 degrees covered with foil in a medium baking pan. Turn heat up to 45 and cook for another 30 minutes. Then remove the foil and cook another 10 minutes, or until cheese is melted and golden on top.

Serve with a sprinkling of the truffle salt and some reduced balsamic....

Will let you know how it is!

Glad to be back.