I had a birthday BBQ on Sunday, so I decided to make a new side dish that I hadn’t attempted before. Something vegetarian-friendly that wasn’t a salad that would go well with barbecue. Behold, stuffed mushroom caps.
As per usual, I used an online recipe and threw in something different and improvised measurements. I don’t know what it is with me that when it comes to cooking I treat recipes as mere suggestions, unlike baking which is chemistry and I follow measurements pretty closely.
In this case, I didn’t feel like buying a bag of onion powder just for this recipe and used chopped green onions instead. I also upped the cayenne pepper and subbed romano cheese for parmesan (I prefer the sharper flavour of romano).
I forgot to take photos yesterday, but I kept a tray of stuffed mushrooms and ate them for dinner today. I used extra cayenne pepper on most of the mushrooms yesterday, sprinkling it on top the way you would paprika plus more romano cheese so it was spicier than my home version. Too spicy for the kids, which meant more for the adults…
I was going to bake them in the oven upstairs, but I was persuaded to grill them on the barbecue in the backyard instead. It made an unholy cheesy mess once the mushroom filling bubbled, so next time I’m going to foil-wrap them to save the spillage!
