Because people were in and out of town visiting, work and life were crazy, and well...me taking a break from cooking, I have not had occasion to post a new recipe. But no more. Tonight, I decided to cook AND give you a recipe. And, I needed (well, and my stomach) a break from the meal I have been having every night for the past three nights (and for lunch today). That meal, you ask? Only the best, gooiest, crispiest, most amazing meal ever. The meal for which I have an undying love? A grilled cheese sandwich. Gourmet, I know.
I hated grilled cheese sandwiches growing up. HATED. But, my family loved them--paired with tomato soup. Blah. Maybe its because of the cheese used? I DO use a different cheese. Growing up, it was Kraft American cheese slices. Now? Psh...I have GOURMET taste buds...I kid. Seriously. No, now I use extra sharp cheddar cheese. For some reason, this is the one kind of cheese I could eat at any time. Other cheese, I have to be in the mood for, and those moods are rare. Very rare. So, I choose to make my sandwiches with extra sharp cheddar. Thick slices. Lots of them.
I buy Publix bakery's Whole Wheat Mountain Bread to make these babies with. Oh heavens. It is some gooooood bread. I could eat it by itself. Every meal. Seriously. But, I am getting off topic. I butter both slices...liberally. But, hey. I used Smart Balance Light spread. So much better for me. Then, I cook them in the skillet til browned, flip them. Pile one with cheese...lots of cheese. Probably too much cheese. Then top it with the other, wait til the bottom side is browned, then flip and brown the other side. It is perfection. Gourmet-tasting perfection. And sometimes if I want to get really crazy, I throw in some slices of sharp white cheddar cheese. Trust me. It's good. Or if I want that whole sweet and savory combo, I cook thinly sliced apples in a skillet with butter and cinnamon-sugar, then add those inside my grilled cheese. Sounds gross, but it isn't. It's incredible.
So, after having a grilled cheese Saturday, Sunday, Monday nights and then one today for lunch at Panera, I decided I needed a break. Note: That doesn't mean I don't want one for dinner tonight. Because I totally do. Seriously. I want one. Now. I will never get sick of them. WHAT IS WRONG WITH ME? Anyways, here is an easy, minimal-ingredient, recipe for you to try! I usually pair it with a baked sweet potato or sweet corn-bread (2boxes of Jiffy, can of creamed corn, 2 eggs, 1/3 cup milk and bake according to the box). Thanks to Patsy, a friend of mine, for the recipe (slightly modified). Excuse my picture. I didn't buy enough mushroom caps and was NOT going to waste the filling...so I overstuffed them. :)
Stuffed Portobello Mushrooms
Ingredients:
1 medium onion, chopped
2-3 cloves of garlic, minced or chopped
1 T olive oil
1 red bell pepper
1 can chopped artichoke hearts (drained)
3-4 portobello mushroom caps (gills scraped out)
1 package of mushrooms (white or baby bella)
Instructions:
Sautee the peppers, onions, mushrooms, garlic in olive oil until they begin to soften. Add artichoke hearts and season with salt and pepper to taste. Add a few drizzles of balsamic vinegar if you like (I do and it is a nice touch). Fill the mushroom caps with the sauteed mixture and bake at 350 for 20 minutes. If you desire a crunchy topping, add bread crumbs. I used Italian seasoned bread crumbs and it was very good.
Voila! A quick, easy, and tasty meal! It is a great meal to have when you want something light (like, for instance, after a grilled cheese binge). Oh, and the man approves of this one too. :)
Have a fantastic week, all!
