Thursday, June 28, 2012

Kitchen Sink Stuffed Mushrooms

So this is one of those recipes where you clean out your fridge.....

No Really.  

Hubby cleaned out the fridge the other night and I decided to use up all the odds and ends.  Bible...this really happened.  I'm not being one of those Foodnetwork people who claim this recipe is great for using leftovers and they have fake leftovers are LEGIT leftovers and scraps! 

They sat next to the moldy container of....something.  And next to the old jar of jam that has left a sticky ring.  Yummm.

On the subject of cleaning out the fridge, I gotta give my boy some major brownie points.  (also because he is a double points for him!)
 I don't really "do" the whole fridge cleaning "thang"  I might do a quick sweep and throw away the things that aren't completely furry yet, but if its real funky....I kinda push it towards the back.

I know......I know!!  Bad Wife!  Bad!

 I just can't do the fur...and the smells.....oh dear god the smells!   Bleh!

This is also why I don't believe in tupperware.  I prefer to just save every sour cream, yogurt, or chinese food container that ever enters my house.  That way if I even suspect that it's funkadelic.  I can pitch it without hesitation or guilt.

Obviously thought I won't throw out bowls and dishes....and that's when I give it the ole pushy push towards the back until the boy gets around to it. that you probably think less of me....let's give you a recipe!  Actually, not much of a recipe because I don't have exact amounts, this is all meaured in "ish"  It's more to give you an idea of the possibilities and then you can use whatever you have on hand....

6 portabella mushroom caps (this is the only ingredient that won't end in ish)
4ish cups of fresh spinach (you could use frozen and use less)
3ish cloves of garlic
1/2 c. ish green onion 
1 tomato diced (ok, I ish here)
1ish cup mozzarella
1/2ish cup feta
1/2ish cup parmesan
1 cupish sour cream  (I would prefer to have used cream cheese but I was out)
1/3ish cup diced pimento  (roasted red peppers would be even yummier!)
Salt & Peppa 

Simply mix it all together and season to taste.

Stuff your caps and bake at 350 for about 30 mins or until the cheeses are all melty and your mushroom is soft.  It will ooze some mushroomy juices and then you'll know they're gettin there

Alllllll done!

Add whatever you got at home.....bacon....different cheeses...maybe olives?  Whatevs!  

And before I end this, Id like to give one more round of applause to my personal refrigerator cleaner.  

If he were here he would either bow or do the pageant girl joke.

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