Ode to Stuffed Mushrooms

I have loved stuffed mushrooms since the first time I tried them in 7th grade. Before that moment, I really didn't care for mushrooms at all. It helped that the boy who made them made them well (and was also my then-crush). Since then, I've always wanted to experiment with recipes, and I have over the years. Sadly, I didn't record them as they were usually free-style. But today, that changes, because I am pleased with this batch. Introducing:

Gluten-Free & Vegetarian Stuffed Mushrooms

Ingredients: 

1 package mushrooms

cream cheese (don't skimp on the fat!) (1 package is more than enough)

1/4 cup green onions

1 sweet onion

2 cloves garlic

spinach (est 3-4 cups before cooking)

1 small sweet red pepperyour favorite Parmesan cheese

freshly ground pepper

salt

your favorite hot sauce 

***This recipe will make extra stuffing. This is intentional-simply add more creamcheese and you have a fantastic dip.

As I said before, I like to free-style my stuffed mushroom recipes, so please feel free to use more or less of any ingredient. These mushrooms are creamy, juicy (no breadcrumbs!), with lots of garlic and onion coming through. The red pepper adds a really nice burst of flavor and pairs well with the parmesan.

Directions:  

1. Preheat your oven. 350 F should work fine. If this is the only thing you're baking, I suggest using a
     small convection oven. 

2. Wash all of your vegetables. To preserve taste, mushrooms should be "washed" with a damp paper
     towel. Missing a little dirt really won't hurt you, I promise. 

3.  Scoop out the center of your mushrooms (stems)-this is where the filling will go. I find a spoon
     works well-but you can use your thumb if you're worried about breaking the mushrooms. Save
     the stems for later!

4. Grease your baking tray with a little olive oil/vegetable oil. Then, the most important step:  place
     your mushrooms upside down on the tray (holes on the tray), and bake for 10-15 minutes. Since
     this is a gluten-free recipe, there are no bread crumbs in the recipe. Those crumbs normally absorb
      seeping water from the stuffing and mushroom, so you need to ensure that the mushrooms are
      "dried". Make sure the shrooms are upside down so the water drains onto the pan (you'll need to
      empty it a few times-more on that later)

5. Heat a medium size pan with a little oil. Chop your sweet onion, garlic cloves, and mushroom
     stems and add to the hot oil. Let the water evaporate.

6. Check your shrooms, empty the leached water into the pan to pump up the flavor. 

7. Chop the red pepper into 1/4 inch pieces. Add the red peppers to the oven tray so they can also
     dehydrate. 

8. Chop the spinach (feel free to use more) and add to the pan once the onions are translucent.

9. Mushrooms are dehydrated! Take out of the oven to cool.  Add red peppers and any liquid into the
     pan. If veggies are cooked, turn off the burner. 

10. Finely chop green onion and grate parmesean cheese. 

11. Bring out your cream cheese from the refrigerator. 

12. Assemble all of your ingredients.

13. Roll cream cheese balls to match the size of the mushroom holes. Roll the cream cheese balls in
       chopped green onion. 

14. Salt and pepper the shrooms to taste. 

15. Place cream cheese balls in the right-side-up shrooms. Add the mix of veggies onto the shrooms. 

16. Top with parmesean cheese. 

17. Pop stuffed mushrooms into the oven. Bake for approx 10 minutes, longer if using full sized
       oven. Monitor closely. 

18. Serve hot and add your favorite hot sauce if you like some kick! 

 Enjoy! 

-S.