Stuffed Shrooms

PapaQ

Last night I cooked Raspberry Chipotle Tenderloins like TRex did for Thanksgiving. They were great. Thanks TRex.[p]But the real surprise for dinner was the stuffed mushrooms I did. Before dinner, I was roaming the vegetable isle at the grocery store looking for something I hadn't had for a while. I spied a package of twelve large "Stuffing Mushrooms". These were small portabello mushrooms and Ah Ha, I thought. Like Spawn of Mad Max, I've stuffed portabellos lots of differant ways, but never the appetizer sized ones. [p]At home, I got out the ever-present container of cream cheese I keep in the fridge for spur of the moment ABT's, and dumped some into a bowl. I added toasted pecan chips, diced roasted red peppers, some blue cheese crumbles, fresh ground pepper and a teaspoon or so of balsamic vinegar. I mixed it all together, sprayed the shrooms with olive oil and stuffed them. I topped them off with Ken Stone's Gilded Splinters and some more pecan chips. After the tenderloins came of and while they were resting, I put the mushrooms on one of those flat vegetable grids with the holes in it and put them on the raised grid I had used for the tenderloins. The egg was at 340, and I left the shrooms on for about ten minutes. Sliced the pork, put four mushrooms on each plate and added a rice pilaf. I was so intent on plating the dinner that I forgot to take a picture, but the dinner was picture perfect. And the best part of the mushrooms was that I just used what I had in lying about to make them. [p]Now I only have to wait another hour and a half before I can dig into the leftovers.[p]Paul

djm5x9

PapaQ:[p]Those portabello mushrooms allow for plenty of creativity. I did some searching, but could not find TRex's Raspberry Chipotle Tenderloin recipe. Do you have the link to the thread where it was posted?

PapaQ

djm5x9,[p]I'm sorry about the attribution to TRex. Lawn Ranger (designer and craftsman of a number of the BBQ tools I have and the church key I am expecting in the mail) was the person who posted the recipe. Sorry Mike. I'm not computer savy enough to post a link to the original posting. It appeared on 11-25 at 18:58 under the title, "Oink". It's a great recipe.[p]Paul

djm5x9

PapaQ:[p]Thanks!