I admit – I used to be a really picky eater.
My grandmother loved going out to eat as a family, and insisted that my picky eating habits not change that. She thought it was important that I know how to order for myself at restaurants, and I can attribute my love of menu stalking before going out to eat to her. Thanks Pat!
My go-to restaurant items, as a child, were as follows: spaghetti with butter, a cheeseburger or a steak.
I was what my father described as a "vanilla" eater.
As I got older, and started paying out of my own pocket to go out to eat – I became less picky. I liked going to nice restaurants, and I tried more things. Are there some things I don't eat still? Of course! But are there things that childhood me would have never dreamed of eating and now love? Definitely. Mushrooms, scallops and crispy tofu to name a few.
So while I haven't reached the confidence to cook scallops at home, I do have a pretty great stuffed mushroom recipe that I've tweaked over the years that I want to share with you all today. (Somewhere, my friend Lauren is eagerly saving this recipe.)
· 8 oz. mushrooms (I like to use a mix of white and brown, but you could also get some large portabellas and do work)
· ½ lb ground turkey
· ½ a small onion, chopped and diced
· 2 cloves garlic
· salt and pepper
· 1 cup frozen spinach, chopped
· ½ cup feta cheese
· Grated Parmesan cheese
1. Preheat your oven to 350. Line a baking sheet with a layer of tin foil.
2. Remove any stems from your mushies, and pat them clean. There's a kitchen myth that you shouldn't wash mushrooms – and I abide by it. Basically it means you shouldn't soak them. Rinsing them lightly and patting them dry is your best bet.
3. Using a little bit of olive oil, brown your ground turkey. Don't forget to add some salt and pepper! Add in the garlic and onion, and cook for about 5-7 minutes.
4. This is a good time to cook your spinach. I use frozen spinach because you can just add a little water and cook it in the microwave.
5. Once everything is cooked, add your ingredients to a mixing bowl. Add in the feta cheese and mix together. Snack on a bit for yourself.
6. Using a spoon, or your fingers, stuff your mushies! Place them on your baking sheet and once they're all there – sprinkle with some Parmesan cheese.
7. Cook for around 20 minutes.
These are great if you're going to a dinner party, or having people over, or if you're just in the mood for something small. I usually make extra filling (by multiplying the recipe in two) and I use the leftovers to make rice bowls for lunch!
Good luck and happy cooking!