On the Wagon

Sunday, February 17, 2008

Life has been unusually busy around here lately.  I thought February was supposed to be a sleepy month with plenty of time to study the seed catalogs and whip up late winter dishes.  It’s not happening this month.  Anyway, I’ve found that I’m able to stay on the local foods wagon even when I’m pinched for time and have to shop at one of the huge supermarkets with more produce from Peru than PA by buying mushrooms.  With Kennett Square being the mushroom capital or some such designation, a lot of mushrooms that are at the big supermarket chains are actually grown in-state.  So it was that I was able to make this batch of stuffed mushrooms to take to a party this weekend. (I snapped the photo before we left - we popped them under the broiler for about 8 minutes once we got to our hosts’ house.) Not perfect locavore cuisine, but not bad either.  Oh, and they’re very tasty and easy. 

Stuffed Mushrooms

1 lb. of mushrooms (button, white, baby bella, etc.) with stems removed and reserved
1/2 - 1 c. swiss cheese
1 c. bread crumbs
1/4 c. butter
2-4 T. minced onion

Mince half of the mushroom stems with the onion. Add the cheese, bread crumbs, butter and seasonings. Stuff mushrooms and broil for 5-8 minutes.