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| THATS alot of snow! |
Made these for lunch today, while I was contemplating shoveling two feet of snow off the walk out to the cars - about a 100 foot trek.... Came up with the recipe based on what I had in the house at the time, since I clearly wasnt going anywhere to get groceries!! These were FANTASTIC!! Highly recommended by my wife!
Dan’s Snow Storm Stuffed ‘Shrooms…
6 large mushroom caps
¼ stick cream cheese
½ cup gorgonzola cheese
5 strips bacon crumbled fairly small
8 cherry tomatoes, diced
½ tsp garlic powder
fresh ground salt and pepper to taste ( about 6 or 7 twists)
1/2 cup panko bread crumbs ( more or less for texture)
Pre heat oven to 375
Place bacon on paper towel, and microwave bacon – 1 minute on high per strip, plus 1 extra minute, on high. Make sure it is crispy, but not burnt.
De stem mushroom caps ( they should be about 1.5 to 2 inches across), place on a paper towel hole down, and microwave for 1 minute on high. Set aside.
Soften cream cheese in microwave for about 20 seconds or so – don’t completely melt, but should be pretty soft – easily mixable. This is what binds the mix.
Place mushrooms hole up on a foil covered baking sheet (lightly brush it with olive oil to keep them from sticking)
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| Dan's gonna be late for work tomorrow! |
In a medium mixing bowl, mix cheeses, tomatoes, bacon and bread crumbs. Use only enough bread crumbs to bind mixture so you can make little balls out of it with your hands. Stuff each mushroom with about a 1 inch ball or so of mixture .
Bake for 20 minutes, or until warmed through. Don’t over cook or the cheese will liquefy!
Serves 2 for appetizers.
Serve with a nice, cold, Sauvignon Blanc, or Fume Blanc
Bon Appetit!
Thats alot of snow!! 
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