We all know about them but many of us are scared to eat them. The secret vegetable that grows in the dark.. They don’t have bright beautiful colors like the other vegetables so they must be bad. And let’s not forget they carry the stigma of being called a fungus. Poor dull Mushrooms, you never had a chance.
As a former picky eater, I will admit that I got caught up in the mushroom’s bad reputation. They couldn’t possibly taste good with that lackluster appearance. Plus everyone knows that only bright colored vegetables are nutritious and mushrooms are drab!
But I am here to tell you, that mushrooms have gotten a bum rap! They are a great source of phosphorus, magnesium, potassium and selenium. In addition, mushrooms contain virtually no fat or cholesterol. They are naturally low in sodium and a good source of fiber. So why didn’t I want to eat them?
Nutrition and looks aside, if it didn’t taste good to me, I wasn’t going to eat it. I will admit that I remained skeptical for years until that eye-opening day in 1995.
I was in downtown Indianapolis restaurant with my college best friend. We were looking at appetizers on the menu and he suggested a stuffed mushroom. The description was intriguing “baked white mushrooms generously stuffed with sautéed onions, cheddar cheese and seasoned bread crumbs.”
I put on a smile and manically said we should get it! I was frightened and excited all at the same time. Was I really going to do this? Could I get past the bad reputation of this ominous veggie?
The platter reached our table and I will admit I was hesitant. I was relieved that is was served with a rich buttermilk ranch dip. If all else failed, I could always drown in it in dip!
I put the hot mushroom on my plate (with a hefty dollop of dip) and took a deep breath. I sliced into it with my fork and took my first bite. Okay, I didn’t bite it, I just swallowed it. I was still a bit scared but there was something starting to captivate my taste buds. I took my next bite and was pleasantly surprised. There was this delightful woodsy flavor. Bite after bite, it just got better.
Before we knew it, all of the mushrooms were gone and my belly was unbelievably satisfied. I think I just did sensitivity training against my mycophopia. (Yes, there is a name for fear of mushrooms).
STUFFED MUSHROOM RECIPE
1 pound cleaned mushrooms (Wet a paper towel and wipe off any debris)
2 Tbsp butter
1 cup shredded cheddar cheese
1 beaten egg
1 Tbsp lemon juice
2 cloves minced garlic
½ one onion, minced
½ cup breadcrumbs
Fresh lemon to squeeze
- Remove mushroom stems; finely chop. The woodsy part of the stem is at the opposite end of the cap and it should be chopped off.
- Sprinkle inside of mushroom cap with salt and set aside.
- In a medium sauté pan, sauté the stems in butter over medium hear for 3-4 minutes. Add garlic and onion
- Deglaze the pan with the lemon juice.
- Add egg and cook until egg looks scrambled but not brown.
- Take off the heat and let it cool for a couple of minutes so the hot mixture won’t melt the cheese.
- Add this mixture to a bowl with cheddar and breadcrumbs.
- Mix well.
- Stuff each cap and place on baking sheet. (Extra stuffing is great on a piece of bread tossed under the broiler).
- Bake at 350 degrees until brown, 10-15 minutes. (If you like your top really brown, broil for a minute.)
- When the mushroom are done, give them a squeeze of lemon and serve.
After eating this recipe, you will never recoil from a mushroom again. You will realize that the mushroom is a fun guy to have around! (You knew that was coming. I hope it wasn’t in ‘spore’ taste).
Well, you can’t be too careful with those mushrooms! Like remmeber the time that Mary Ann ate the poison mushrooms and caught Roomis-Igloomis?
Well, I mean the mushrooms weren’t actually poisonous, it was just a big misunderstanding because her boyfriend was getting married, and the Skipper and I heard it on the radio but didn’t know how to tell her, and then when we were talking to the Professor and Mr. Howell about it she overheard, and she thought we were trying to figure out how to tell her that she had eaten poison mushrooms, which she hadn’t, but then she had this whole big dream, and that’s when the Professor diagnosed her with Roomis-Igloomis (Roomis, like “room”, plus igloomis, like when eskimoes say “mush” to get their sled-dogs going, and you put it together and you have “mush”-“room”), but then fortunately when she woke up we all told her she wasn’t dying, which was good because as you know Mary Ann is everyone’s “favorite”.
Oh, by the way, we’re stranded on a desert island. Can you send some help?
Dear Gilligan, I guess you didn’t read my earlier blog about being map impaired so I don’t think I would ever be able to find you. I am impressed that you are on an island with the internet! Did the Professor set that up with some coconuts?
I think that not liking mushrooms is a kid thing. It’s texture versus taste and kids seems very sensitive to the texture of foods they eat. As for me? Love mushrooms. Sauteed with butter and garlic. Stuffed. In all kinds of dishes and sauces. One of God’s greatest creations.
Barb, I completely agree! I use mushrooms in so many dishes now. I will admit that I am still not a fan of them in the raw but give me time! : )
Shrooms most definitely get a bum rap. Eat a couple and listen to Workingman’s Dead; absolutely sublime!
I only eat “shrooms” raw in salads, just don’t like the cooked texture. However, seeing the recipe, I may have to try them again. Thanks.
My next two posts will have more mushrooms in them so there has to be one that will make come over to the dark side. : )
These stuffed mushrooms are my favorite! My whole family loves when I make them.
Great fan on this blog, a bundle of your blogposts have seriously helped me out. Looking forward to updates!
My husband loves this dish. It’s the best.
I have always loved mushrooms. Raw or cooked! I feel like I need to have an appetizer dinner one day. I have had your mushrooms before, and love them. I might try them out for my bible study group. Thanks for trying to convert some others. 🙂
Laura, I am so glad you have gotten to make them yourself. Hmmm, what dish should become their favorite next? : )
Janine, YOUR husband IS the best!!!! I’m glad he likes them but when will I convert you?
Cheryl, you’ll like my next couple posts because they are filled with shroom! : )
Barb – you might – just maybe – might have convinced me to give shrooms a try. Maybe.
Barb, honey. You know how I feel about the mushroom; I am definitely among the unconverted. I might make this for Reed as a surprise. But is there a type of mushroom I should use? I have heard that portobella mushrooms are “meaty.” That is the extent of my knowledge about mushrooms. Would you consider a mushroom primer for us, the uninitiated?
Drew, you do realize it was Reed who got me to eat my first stuffed mushroom? In this recipe, use button mushrooms. Save the bellas for other recipes that need their intense, meaty flavor. I can’t convert my mom either so I won’t hold it against you.
Big smooch right back at you!!
I read that part of your post to Reed and asked him, “Was that you?? Were you guys at Palomino?” He totally remembered it. I had a mushroom appetizer at Palomino once and when Reed and I went together, we ordered it. The one time I loved mushrooms. It wasn’t stuffed mushrooms. Maybe roasted or something like that. Thanks for the advice. We’ll see. Maybe I can make a half recipe, or quartered, and try one and let Reed have the rest of them.
Tit for tat.
howdy, excellent article, and a decent understand! one for my bookmarking.
haha. this is a cool idea! 😀
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