A project my mom put me on to figure out what to do with our passing mushrooms...
So here we go!
STUFFED PORTOBELLA MUSHROOMS
serves 8
(store in airtight container for up to 5 days--not that they'll last that long)
Ingredients
- 8 portobella mushrooms
- 1 lb. of ground beef
- 1 medium sized onion, diced
- 2 stalks of celery, sliced
- 2 stalks of green onion, thinly sliced (optional)
- 1 red bell pepper, small julienne
- 1 6 oz. bag of stuffing mix (you probably have leftover from thanksgiving)
- 1 egg
- 1/2 cup of liquid (water/stock/broth etc.)
- olive oil
- Worcestershire sauce
- Shredded or Crumbled cheese of your choice (optional)
Procedure
1. Prep your mushrooms- dab with a wet paper towel to clean, clean out the ribs (the funny black stuff on the bottom) and cut off the stems. Drizzle with olive oil
2. Grab a generously sized saute pan and drizzle with olive oil. Over medium heat, place your diced onion and let caramelize.
3. Take your ground beef out of the package and straight onto the pan. Break up the beef and let brown for a couple minutes. Place your sliced celery in the pan and cover for a few minutes. Then place your julienned red pepper in the pan.
4. Place half of your sliced green onion in the pan, and then put your stuffing mix in.
5. Grab your 1/2 of liquid and place it in the pan, stirring to mix. Cover for a couple of minutes.
6. Break your egg into the pan and mix quickly, making sure that the egg doesn't hit the bottom of the pan. Splash with Worcestershire Sauce as you like.
7. Take your mixture and divide evenly among your 8 portobella mushroom caps. Then top your mushroom caps with cheese as preferred.
8. Set your caps on two baking sheets (or better yet, one large one if it fits).
9. Place 1 baking sheet at a time under a broiler set to high for 5 minutes, then check for done-ness. If need be, set it under the broiler for an extra minute or two. Take it out of the oven, and garnish with the rest of your sliced green onions. Repeat process with as many pans as you have (I used two)
10. Eat, preferably accompanied by moans of pleasure.
Enjoy the recipe! I legit just improvised this the other day. Praise me...
Yeah, you know how I said on July 3rd there was going to be this bigass party where I'll post recipes and/or pictures of catering food for my aunt's wedding?
Yeah, that never happened.
instead there was a party for my grandpa's birthday (my grandpa who died about a couple weeks before said party was to occur~yeah, I have no idea why, i think it has something to do with Filipino culture? I really don't know) and there was just a lot of food that we got from Sam's Club because we didn't have enough time to cook a lot. I made a bullshit Bouillabaisse that was really just me putting shit together in a pot. Everyone raved about it. What bullcrap. And yeah. So I really don't have recipes or photos from that excursion. But I did end up cooking today.
I made tacos! I love Tacos. Tacos are very good...
Whoa, sorry there, i was just drooling. But yeah, it was really easy to make also.
::::::::YUMMY NUMMY SHREDDED PORK TACOS::::::::
(Picture from teh interwebz- Pretty much looked like this)
::INGREDIENTS::
-leftover shredded pork (just cook your pork over medium heat with liquid and garlic salt)
-fresh salsa of your choice
>tomatoes, fresh jalapenos, onions, cilantro+salt and pepper to taste was what I used
-Hot sauce (I used tapatio)
-lettuce
-cheddar cheese
-water or stock/broth of choice
-vegetable oil
-tortillas of choice (I prefer corn, but I only had flour :c)
::PROCEDURE::
~~Set stovetop to medium heat and drizzle oil around a saute pan to coat.~~
1. Place 2 loosely packed cups of shredded pork in the saute pan and brown slightly for a couple minutes, until oil is all soaked up.
2. Add about 4 oz. (1/2 cup) of water or stock/broth of choice to the saute pan and 4 oz. of salsa.
3. Stir to combine and cook for 2 minutes.
4. While that's going on, bring about 4 oz. of oil to another saute pan until it starts to bubble/smoke under high heat.
5. Fry your tortillas to the shape of a taco shell
- place tortilla in saute pan, and hold half of the tortilla out of the oil with tongs.
- when the first half of the tortilla is fried, fry the other half side
- When tortilla is done, drain on paper towel and sprinkle with salt
- repeat process with another tortilla
6. Add hot sauce to your liking (I like a lot of heat, so I added bout 20+ splashes of sauce) to your pork mixture and cook until liquid evaporates (but still keeps pork moist).
7. Grab your taco shells, fill with your pork mixture, shredded lettuce, and the cheese.
8. Bask in the presence of food glory, and dig in.
Experience the food-gasm as you enjoy your home-made, authentic pork tacos.
Beverage pairing: Lemonade/Ginger Ale punch
