Not So Mellow Mushrooms

My brother, sister and I kicked our parents out of the house to throw a small Eagles party. Sure, the Birds didn’t have anything to play for, well, except to break our collective hearts by actually winning a fucking game. Regardless, friends came over to watch, eat and drink. And drink. We were taking shots of Hypnotiq by the time the 4 o’clock games were starting. And I was passed out by 6pm. This is all to say – I don’t really have any pics of the food. Oops.

I made a chipotle, beef and three bean chilli – served with cornbread muffins (from a box, but hey, I never claimed to bake); chickpea, artichoke and roasted red pepper dip – served with pita chips; spinach and cheese stuffed mushrooms; SAG’s homemade spicy pickles; SAG also made a chiptole dip; and we put out some extra sharp cheddar and Emmental cheese with crackers.

BUT, there were some leftovers of the spinach-cheese mixture, so I turned that into an ad hoc spinach and artichoke dip. Recipe for the mushrooms and the dip post jump.

Spinach, Cream Cheese and Ricotta Stuffed Mushrooms

De-nub the mushrooms with a serrated grapefruit spoon. I used both white button and baby bella mushrooms. Toss with extra virgin, salt and pepper. Flip so the hollowed out side is facing down and place on baking sheet. Keep in the oven until the mushrooms are a bit soft and there are puddles of water draining out of the shrooms, maybe 10-15 minutes at 350-ish.

Defrost one package of frozen, chopped spinach and then drain it in a colander to release all extra water. Either take out the cream cheese a couple hours before so the cream cheese is at room temperature, or put the cream cheese in a microwave safe bowl and nuke for 22 seconds. I say 22 because dad gansie always nukes food for either 11 seconds, 22 seconds, 33 seconds…I think you see where I’m going with this: Yes, you can be too lazy to hit two different numbers on a microwave.

In the bowl with the softened cream cheese (8 oz) add in the spinach, 8 oz of ricotta, 2 or 3 handfuls of pecorino romano, lemon juice, scallions, fresh parsley, salt, pepper and red pepper flakes. This mixture will be very thick.

Fill mushrooms with mixture and put in 350 degree oven for about 15 or so minutes, or just until the shrooms have warmed up.

Next Day:

Artichoke and Spinach Dip

With the left over mixture, add in chopped artichokes. I use the artichokes that come in a little jar with a marinade – I’m totally terrified of actual artichokes. Also add in some diced onion and diced tomato. Spread out the mixture to cover the bottom of a pyrex dish. Place in 375 degree oven for about 15 minutes, or until hot. Scoop up with tortilla chips.

Modeling Credit: my sister Sherry – notice the great nail color, OPI Romeo and Juliet

More: appetizer recipes