Clark: “Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?”
Eddie: “Naw, I’m doing just fine, Clark.”
Name that holiday movie. I’ll give you a hint: it’s one of my favorites.
Since we’re all in the throes of full blown seasonal entertaining, I thought I’d share a delicious appetizer recipe with you, just a little inspiration so that you don’t come up empty handed in the hors d’oeuvres department this coming weekend.
I wish you could taste these right now — honestly, you simply must make them! You’ll be amazed by how quickly they fly off the platter, and they’re a total ‘man’ pleaser. ‘Course, ladies like ‘em, too.
Now, if only holiday houseguests would disappear as quickly…
(KIDDING! I’m looking forward to having you and Dad here, Mom. Really I am! And you can stay as long as you like!)
Oh and by the way, it’s Christmas Vacation. Ho, ho, ho!!
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, & BACON
Yields: about 2 dozen
- 8 ounces bacon slices (Sendik’s Nitrate Free is on sale)
- 1 c. chopped onion (sale)
- 1 – 10 oz. package chopped frozen spinach, thawed, squeezed dry
- 4 oz. feta, crumbled (about ¾ cup)
- 4 oz. cream cheese, room temperature (on sale)
- ¼ t. dried crushed red pepper
- 2 ¾ lb. button mushrooms (about 48), stemmed (I always use the really big white mushrooms, but the smaller ones are on sale this week)
Preheat oven to 375. Cook the bacon in a heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but ¼ c. plus 2 teaspoons bacon fat (adding olive oil as necessary to equal that amount). Set the oil mixture aside.
Heat 2 teaspoons olive oil in the same skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool. Mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved bacon fat / olive oil mixture in a very large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in a single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity (use more obviously, if you choose to use the larger mushrooms). Filled mushrooms can be prepared one day ahead. Cover and refrigerate.
Preheat oven to 375. Bake mushrooms until heated through, about 10 minutes (slightly longer if they’ve been refrigerated). Transfer mushrooms to a platter and serve warm.
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