Magic Mushrooms

I first came up with this recipe more than a year ago, while foraging for something, anything to eat because there was no quick and easy food in the house and I was too busy (or lazy) to walk up the street to get something. After finding these random ingredients in the fridge, I decided I’d experiment, and it was one of the few times something I’ve cooked (other than instant meals that you just stick in the microwave) actually turned out really well. When it comes to kitchen wizardry, I tend to take after my dad; for every nice meal we produce, there are tens to hundreds that aren’t even fit to feed the dog (and Rex will eat anything, so that’s saying something). Since this has now become one of my favourite ‘study snacks’, I thought I’d share it with the Interwebz…

Ingredients (to serve one person):
6-8 small cup mushrooms
30-40 grams cracked pepper cheese
1/6th red capsicum (chopped into roughly 1cm long strips)
1 teaspoon butter
1 tube garlic paste

Preparation/Cooking Instructions:
1. Lay a sheet of aluminium foil on a baking tray and fold up the sides, forming a foil ‘box’.
2. Pull the stalks out of the mushrooms, leaving the cup intact. Put the mushrooms hollow-side up on the baking tray and lay the mushroom stalks around them.
3. Slice off small wedges of cracked pepper cheese and stuff one into each of the mushrooms. Then take pieces of capsicum and poke two or three into the cheese in each mushroom. Any spare capsicum can be sprinkled over the mushroom stalks.
4. Take teaspoon of butter and mix with garlic paste in a small microwave-safe cup (I used a ratio of about 2 parts butter, 1 part garlic paste, but you can use more or less, depending on how strong you want it). Microwave it for 30 seconds or so until melted, then drizzle it over the mushrooms and the stalks.
5. Preheat an oven to 180 degrees Celsius, and then bake the mushrooms for 15-18 minutes.
6. Serve on a small plate and eat immediately.

Alternative extras:
-Fill the mushroom cups with spinach before stuffing them with cheese
-Sprinkle chopped chives or parsley over the mushrooms before cooking
-Use different varieties of cheese
-Add slivers of tomato
-Decorate it with one of those little coloured toothpicks or mini-umbrellas.

It makes a nice savoury snack or side meal, and it could also be ideal for a party/special occasion platter. Enjoy 🙂

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About Rebecca J Fleming

Some random geek on the Internet who likes playing with coloured things. Also, I like to put Easter eggs in the microwave.
This entry was posted in Non-Fiction, Recipes, Writing. Bookmark the permalink.

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