I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment. I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs. I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.
My Stuffed Portobello Mushrooms
I was baffled by these years ago. The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it. However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me! So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made. Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it. Well, I can and I did. So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one. Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy. That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!
Stuffed Portobello Mushrooms Ingredients:
6 Small or 2 Large Portobello Mushrooms 1 Piece Bacon, cooked and chopped 1/4 Bell Pepper, chopped 1 Green Onion, chopped 2 tbsp Fresh Parsley, chopped 1 cup Seasoned Bread Crumbs (Dressing works GREAT) 1 cube Butter, melted ½ cup Water 1/2 cup Mozzarella Cheese Salt and Pepper to taste
Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.
Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.
I love to cook. I love to eat. I absolutely love food. But! I don’t eat drink and sleep recipes. I can’t stand all day in a kitchen preparing meals for others that I’m simply not going to be able to sit down and enjoy for myself. Though I love the critics, and I enjoy the compliments, if I’m going to endure a full day stand in the kitchen I’m going to inherit a headache.
Moderation is the key for good cooking I think; at least it is for me. I’ve got to resonate after I take in a good meal and process what I can do better next time. Putting it down on paper doesn’t seem to help. In fact it’s actually something I avoid wholeheartedly. Doing the blog, the facebook page and the Youtube channel weren’t even things that I originally wanted to do, like, at all. My brother talked me into it. And the problem I find myself repeating constantly is making the time to write down these recipes that I’m constantly perfecting on a daily basis.
As you can see here, I’m clearly cooking. There’s the evidence right in front of you. But, I ask myself, “Is this something others want to be cooking?”, “Are these secrets that I even want to be giving away?! It’s really tough to swallow sometimes. A ton of hard work goes into making a dish something that everyone wants and loves to eat, then just hand over the recipes.
Why do others do it? We see it all over the web these days right? What’s the payoff? Advertising! Commercials, product placement and pay per clicks. Guess what though. You’ve got to be getting hundreds if not thousands of ad clicks a day to see any results from that kind of gig before you even see a dime. I haven’t. not even one red cent. Not that I’m complaining, I just want you to recognize that some people just love what they do so much they feel like keeping things to themselves. That way our hobbies don’t become headaches and we don’t become slaves to the pills that stop the pain.
I don’t want that for me; headaches that kill the passion I have for my hobbies. As long as I can share the things that I’ve learned through my education and experimentation, I’ll keep cranking out recipes for Poor Mans Gourmet Kitchen. But like any true artist out there, sometimes you’ve got to wait for the release of a masterpiece!
On a lighter note, here are a few concoctions I’ve been thinking about writing about. If any of these recipes catch your attention I’d like to know about it. There’s a Lo mein noodle that is as good as any restaurant or fast food I’ve ever had; grilled Salmon smothered in a sweet and sour sauce with veggies; Nachos… baked; Ceviche Tilapia; fresh Chicken Tequitos; and last but not least, a Chicken Wrap with a Peanut Lime sauce!
What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!
My Crawfish Boil
I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.
Crawfish Boil Seasoning
I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!
Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!