Mushrooms Stuffed with Tomatoes and Onion

A few weeks ago, we spent a lovely day with our friend, W, and his girlfriend, S, who we were meeting for the first time. We had a lovely afternoon swimming and relaxing at the beach at a local conservation area. Afterwards, we cooked dinner on the barbecue. There was so much food: stuffed mushrooms, garlic loaf, chicken drumsticks, corn on the cob, mixed vegetables, and homemade cinnamon buns for dessert.

I have a bit of a control issue in the kitchen (not sure if this is surprising to other food bloggers). I’m used to doing everything by myself. I don’t often like having help and tend to be a bit bossy if you somehow convince me you should help. I’m working on getting over this, because I’d love to have Bryan, or friends for that matter, be in the kitchen with me more often and teach me a bit about their food preferences and cooking styles. I tried very hard at W’s home to not be my usual bossy self. Everyone had a part in preparing dinner.

We rarely have barbecued dinners. We have a small camping-sized grill, which is barely large enough to cook dinner for two. So, an entire dinner cooked on the barbecue was very much a treat for Bryan and I. I think the highlight of the meal, for me, was the stuffed mushrooms. I had a strong dislike for mushrooms growing up, and love when I enjoy them as an adult. They were delicious.

Also, the conversation about the mushrooms was hilarious. W isn’t a huge fan of onions and had complained earlier that there were a few too many onions in the mushroom stuffing for his liking (which I totally understand, onions were the other food I disliked as a child). I think S took a few out. Over dinner, everyone was complimenting S on the delicious stuffed mushroom (and they were much deserved compliments). However, Bryan wanted to tease W about his earlier comment by remarking that there were too many onions in his mushrooms… however, he must have remembered my usual dislike for mushrooms at the last second and instead commented on how there was too much mushroom in his mushrooms! Much laughter ensued.

After dinner, we learned to play a game called “Dice,” which was very fun and taught S how to play Euchre. Everything was amazing, company and food. We can’t wait to have another chance to hang out with W and S!

Recently, we tried to replicate the stuffed mushrooms… but we had mostly forgotten what was in them. So, instead of doing the logical thing, which would be to email S and ask, I decided to come up with a similar recipe. (The original recipe includes pizza sauce, I’ve used tomato pieces instead).

What’s your favourite recipe for stuffed mushrooms?

Mushrooms Stuffed with Tomatoes and Onion

Inspired by dinner with W and S

Ingredients

  • 6 large button mushrooms, washed and scrubbed – approximate cost $3.00
  • 1 vine-ripened tomato, chopped – approximate cost $0.75
  • 1/4 red onion, chopped finely – approximate cost $0.25
  • 2 cloves garlic, minced – approximate cost $0.30
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1/2 teaspoon black pepper – approximate cost $0.10
  • 6 slices (100 grams or so) old cheddar cheese – approximate cost $1.50

Method

  1. Preheat the broiler in your oven.
  2. Remove the mushroom stems so there is a hollow center in each of the mushroom.
  3. Discard the stems.
    1. Note: S chopped up the stems and included them in the stuffing mixture. I discarded them because there was too much stuffing already (and so I could tease Bryan about how I made sure there was less mushroom in his mushrooms this time).
  4. Combine the tomato and onion pieces, minced garlic, sea salt, and pepper in a small bowl.
  5. Mix well.
  6. Stuff each mushroom with some of the tomato mixture.
  7. Top each mushroom with a slice of cheese.
  8. Place under the broiler for 5-7 minutes (or until the cheese is melted and the mushroom begins to soften).
  9. Allow mushrooms to stand for a few minutes.
  10. Serve and enjoy!

Makes 6 servings (approximate cost: $0.99 per serving).

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15 Comments

  1. I just found your site and love it. I am going to let my daughter know about it. She is a Senior in college and is going to be cooking for herself this year! Oh yeah, she is a vegetarian and these mushrooms would be right up her alley! Am now following you on facebook and pinterest – would love it if you would consider following back!

    Reply
    • Thanks Cynthia! I hope that your daughter will enjoy this blog as well. I’m not a vegetarian, but that doesn’t mean I don’t enjoy vegetarian foods! I’m always looking for ways to make vegetables a bit more interesting and try to post vegetarian recipes as well!

      I’ve followed you back on Twitter and Pinterest (I couldn’t find a Fan Page on Facebook for your blog).

      Reply
  2. Oh, boy, I have always loved mushrooms and these look amazing! I like the idea of tomatoes instead of pizza sauce…and all that gooey cheese makes them irresistible!!

    Reply
    • Thanks Liz! I loved the slightly cooked tomatoes as well! Overall, it made the mushrooms a bit less messy. The pizza sauce was a bit more juicy. The cheese did help bring everything together nicely.

      Reply
  3. What a great appetizer idea! Love use of fresh tomatoes.

    Reply
    • Thanks Jessy! I have a feeling I will be making these again soon, they went over really well!

      Reply
  4. WonkyWonderful

     /  August 11, 2012

    Mushrooms are my Favorite! Especially stuffed mushrooms – these look so good. I’m craving now 🙂

    Reply
    • Thanks for stopping by! Let me know if you get a chance to try out these stuffed mushrooms. Would love to hear what you think!

      Reply
  5. i do LOVE the addition of fresh tomatoes to your recipe – they’re so gloriously in season right now, fresh from the farmer’s market tomatoes just can’t be beat. mmmm tomatoes. i think i still have some in the fridge from the weekend. hm 😉 great recipe!

    thank you for linking up with us at the Wednesday Fresh Foods Blog Hop – I hope to see you back again this week with another seasonal post 🙂 xo, kristy.

    Reply
    • Thanks Kristy! And thanks for hosting the blog hop! I will definitely be linking again this week!

      I agree, fresh tomatoes from the farmer’s market (or your own garden) can’t be beat!

      Reply
  6. My whole family loves mushrooms and this recipe looks absolutely delicious! Thank you for sharing such a fantastic recipe on Allergy-Free Wednesdays.

    Reply
  7. Thank you for stopping by our Gluten Free Fridays link up http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    I have pinned your recipe to our Gluten Free Fridays (recipes) board on Pinterest! Thanks again for making it a huge success! We had over 100 gluten free recipes this week 🙂
    Cindy

    Reply
  1. From my cookbook collection: Chicken Jalfrezi « The Cook's Sister

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