Stuff It: Guest Post TAMARA AKA CHEAPSKATE MOM

This post is from Tamara,

AKA Cheapskate Mom

and apparently she has included links to even ANOTHER blog for even MORE GREAT recipes!! Hope you ENJOY!! ;D

She had a WONDERFUL recipe for the stuffed mushrooms that I can't wait to try!!

HERE'S TAMARA!

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That's right I said Stuff IT!!

It's the theme over at Think Tank Mama's place! She does this fun weekly thingamajig called Share a Spoon and I told her to Stuff It and she did!



I love stuffing food. Esp in my face. So what better food to stuff your face with than stuffed food? Right??

Today's recipe is Stuffed Shrooms! I love mushrooms and recently my hubs and I went out on a date (seriously that like never happens) so we splurged and got appetizers before our meal. I ordered stuffed mushrooms and they came served with a lemon wedge. Oh it was scrumptious! The lemon gave the flavors a pow!

Of course I had to make these the very next chance I could. They turned out yummy!


Stuffed Shrooms

Ingredients18 fresh portabello mushrooms
2 tbsp olive oil
1 tsp garlic powder
2 tbsp chives chopped
1 tsp lemon juice
1/2 tsp dill
1/3 cup of cream cheese (for lower calories you can use reduced fat)
1/3 cup of shredded parm/romano cheese blend
1/4 cup of panko crumbs
salt and pepper to taste
parsley
2 lemons

Preheat oven to 400 degrees
Wash mushrooms and pat dry
Gently remove stems from the caps by pulling them with your fingers
Finely chop stems
In a large saute pan heat olive oil
Add chopped stems
Add garlic powder
Add chopped chives, lemon juice and dill
cook until fragrant
remove from heat and set aside
in a medium bowl combine cream cheese, shredded cheese, salt, pepper, and panko crumbs
add mushroom stem mixture and mix well
prepare a large baking sheet with cooking spray
stuff mushrooms generously with mixture
Garnish with parsley. I usually sprinkle a little more cheese on top as well.
Bake in center rack approx 10-15 minutes or until tops are golden brown.

Cool about 5 minutes before serving with a lemon wedge.

You can add crabmeat or artichokes for a more hearty appetizer. I like to mix up my spices so sometimes I add paprika or red pepper flakes. Sometimes a dash of hot pepper sauce or white wine instead of lemon juice. It's really all about making the recipe your own!

For more great Stuff It recipes and to add your own please visit Think Tank Mama's place!

Dijon-Deviled Eggs

Deviled Eggs

D. Rattray

These deviled eggs are always a hit.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 green onion, very thinly sliced (slice little of green separate white)
• a few leaves of fresh flat-leaf parsley, finely chopped, oprional
• freshly ground black pepper
• salt to taste
• paprika, optional

• 
  

  Preparation:

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; 

add mayonnaise and Dijon until desired consistency is reached. 

Stir in white part of sliced onion and most of the chopped parsley. 

Taste and add salt and pepper to taste. Using a small teaspoon or 

pastry bag, fill egg white halves or quarters. Sprinkle with sliced 

green onion and remaining parsley. Sprinkle with a little pepper 

and/or paprika, if desired. 

Makes 12 halves, 24 quarters. Recipe can be doubled.

This recipe came from About.com: Southern Food