A while back I saw a recipe for Stuffed Mushrooms in a Vegan cookbook. Yesterday I found myself at the market, without a clue on what to cook for dinner. I saw Stuffer Mushrooms, and decided I would wing it without a recipe or an ingredient list.
This is way out of my comfort zone. I usually consult books, the internet, and even read all reviews of recipes before I commit to making something. And sometimes it is still a huge disappointment!
At the supermarket, I started thinking about ingredients for Stuffed Bell Peppers, and thought that reversing the ingredients might be a safe bet. When I realized I could serve with Panko Crumbs, I was sold (yes, I am still lovin’ Panko Crumbs!).
Beyond that, I didn’t have a plan. To make things more interesting, we were having company over for dinner! I’ve had enough dish flops in my day to know that this is a bad combo.
There’s been LOTS of times I’ve tossed food in the trash and we went out to eat but I sure didn’t want to do that with our guests!
Here’s the dish on my Not So Stuffed Mushrooms.
How long it takes
About 1 hour.
Here’s the breakdown:
5-10 minutes to prep/chop veggies
20-30 minutes to sauté veggies
20 minutes to bake Stuffed Mushrooms
2 minutes to sprinkle Panko Crumbs on top
20 SECONDS to brown Panko Crumbs
(2) Green Bell Peppers
(2) Yellow or White Onion
(2) 14-ounce containers of Stuffer Mushrooms
(1) Can Aduki Beans – Only using 1/2 the can (The same beans used in the Chinese desert “Red Bean”)
Basil, Parsley, Italian Herbs, Garlic (packaged herbs for this one)
Salt & Pepper
Dried Italian Seasoning