George and I don’t watch much football; we follow the Chicago Bears who were abysmal this year. But the Super Bowl is must see viewing in our house – partly for the commercials. Normally Sunday night dinner is pretty involved as Sunday is the only day I can devote entirely to cooking if I so desire. Not tonight. Tonight we are grazing on appetizer type food. Yesterday I made beer pimento cheese – the subject of a previous blog. I just finished hard boiling the eggs for deviled eggs. I mix the yolk with a little mayonnaise and some type of flavoring, today half will be mixed with dry mustard the other half with fresh homemade horseradish. Also on the menu; chicken bites with dipping sauce, stuffed baby bella mushrooms ( the veggie component of the meal), and parmesan bruschetta . Here’s the recipe for the stuffed baby bellas.
Stuffed Baby Bella Mushrooms Serves 2
- 8 small or 4 medium baby bella mushrooms
- 2 – 3 tsp vegetable or grapeseed oil
- 1 cup grated swiss cheese
- 1/3 cup diced onion
- 3 cloves garlic – minced
- mayonnaise to moisten
- sat and pepper to taste
- Wipe the mushrooms clean and remove the stem. Chop the stem into small pieces and place in a medium bowl. Using the edge of a spoon, carefully remove and discard the gills from the mushroom cap. Oil the mushroom cap and place on a baking sheet. Add the grated cheese, chopped onion and minced garlic to the chopped mushroom stems. Mix in enough mayonnaise to make hold all the ingredients together. Taste and season with salt and pepper. Fill the mushroom caps with the cheese mixture and place under a broiler. Broil until the cheese is melted and browned in spots. Serve immediately.
This same cheese mixture can be placed in 1/2 teaspoonfuls onto Triscuit Rye crackers and placed under the broiler. A great appetizer when you are serving only finger food.
And for those of us who are neither Giants nor Patriots fans; Wait until next year!