Piled High Stuffed Mushrooms

I’ve been incorporating yellow summer squash into meals every chance I get but they keep coming in from the garden as fast as I use them. Two of them went into these piled high stuffed mushrooms.

I tossed shredded yellow squash with kosher salt (the same amount of salt I would normally use for seasoning) and left them to drain.

stuffed mushrooms

 

After letting them rest awhile I proceeded to press the liquid out with a spoon.

stuffed mushrooms

 

To the shredded and drained squash I added fresh French tarragon, blue cheese and an egg.

stuffed mushrooms

stuffed mushroomsstuffed mushrooms

stuffed mushrooms

 

If you read yesterday’s post you may recall that I had hollowed out a few hoagie buns. Well, I tore those scraps of bread into small pieces and lightly toasted them in the oven, then I mixed those bread pieces and crumbs into the squash and egg mixture.

stuffed mushrooms

stuffed mushrooms

 

I removed the stems from a couple of portobello mushroom caps and placed them in a baking dish which had been rubbed with olive oil.

stuffed mushrooms

stuffed mushrooms

 

I filled the mushroom caps and piled them high with the squash mixture.

 

stuffed mushrooms

 

The stuffed mushroom caps were baked at 350ºF for 45 minutes – until an inserted toothpick came out clean and they were starting to brown on top.

stuffed mushrooms

stuffed mushrooms

stuffed mushrooms



 


7 thoughts on “Piled High Stuffed Mushrooms

  1. Oh, okay! I’ll do it!!! I bought three of these li’l darlings yesterday, but have never shredded/salted/soaked them. I have some fresh, nice big mushrooms, too, so nothing stopping me from adding a bit of Italian sausage and trying this out for dinner. Think I will bake in the Cuisinart Oven Central – because I am just too lazy to heat up the big oven. Or maybe I will drag out my toaster oven, which has not seen the light of day since acquisition of the Cuisinart Oven Central. I’ll start with the Cuisinart Oven Central, and then brown the tops in the toaster oven if I find it necessary.

    Thanks for the great idea! DH looked at your photos, and is now sitting at the table, knife and fork in hand, waiting for the promised dish! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

      1. It’s a whole new idea – salting and draining squash like we do eggplant. I guess it is the age-old problem with squash . . . it costs more to transport it than its inherent value. It is frequently 3#/$1. here. I guess it must be a loss leader, because surely it costs more than that to transport it, even if it is coming only from as nearby as Mexico.

        But, yes! I would love to be on the receiving end of your overages! ;->

        Liked by 1 person

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