Monday, June 6, 2011

Summer Eats

It is summer time and now that most of my patio container garden has been planted and thriving I am starting to use my fresh herbs. I have Rosemary, Basil, Italian Parsley, Kentucky Mint planted so far. I also have grape tomatoes, yellow pear cherry tomatoes and Roma tomatoes and  baby yellow zucchini and strawberries (strawbabies so far). I will share some pictures with you on Wednesday!

I have already been using my herbs and I wanted to share this awesome summer recipe with you. These stuffed mushrooms are awesome and are now a staple of my summer-diet. Stuffed mushrooms have been a favorite summer food for 5 or 6 years. A friend shared her recipe with me and (you know me) I just ran with it. So far this is my favorite version, it is so easy and a fresh vegetarian meal.  I hope you enjoy them! 

If you don't like mushrooms try these options:

4 Zucchini or Yellow Squash:  
using a spoon, scoop out the seeds and pour in the tomato and cheese stuffing. Sprinkle the top with Parmesan cheese and bread crumbs. Bake until 45 to 50 minutes. Serve hot with a sprinkle of extra basil over the top.

4 small  Tomatoes: Cut the tomatoes in half length-wise and place in a foil covered baking dish. Bake at 350˚F for 15 to 20 minutes until soft.   Make the cheese mixture per directions above  and divided evenly into the pre-cooked tomatoes. Continue baking for 30 minutes and serve hot over a salad or bowl of rice with a sprinkle of basil.

4 Medium Baked Potatoes:
Wrap potatoes in foil and bake at 400˚F for 40 minutes or until a knife easily goes through the potato. Slice open and pour in cheese mixture. Wrap up in foil and continue baking for 7 to 10 minutes. Do not microwave with cheese mixture inside. 

As a Dip:
Mix all the cheeses together in an oven-safe baking dish. Microwave for 50 seconds and stir well. Mix in the vodka, basil, garlic  and  (if you like, chop up 8 oz of cooked mushrooms and add in to the cheese mixture) mushrooms.  Bake at 350˚F for 25 to 30 minutes and serve topped with basil and with pita, chips or crackers.

Calamity Kate's Garden Stuffed Mushrooms
Printable Version Here
6 portabello mushrooms or 2 (8 oz) containers of mushrooms
1/4 cup Parmesan cheese
1/2 cup tomato sauce (I used homemade tomato sauce from the farmers market)
2 ounces cream cheese
1 tablespoon goat cheese or mozzarella
2 splashes vodka or chicken stock
1 tablespoon chopped basil
1 garlic clove, chopped finely
1/2 cup Breadcrumbs, optional

Salt& pepper
Chicken stock or white wine to coat the pan (mushrooms only)

Preheat the oven to 400˚F.

Wash your mushrooms and pat dry.  Place them top down in a foil wrapped baking dish.  Remove the stems and chop them finely and set aside

In a microwave safe bowl add the cheeses together with the tomato sauce and garlic. Microwave for 50 seconds until the cheeses are soft. Add in the herbs (saving  a pinch for later), vodka and the finely chopped mushroom stems and mix together well.

Fill up the mushrooms with  the cheese mixture and top with a sprinkle of Parmesan cheese and bread crumbs.  Pour in the white wine or chicken stock until each of the mushroom bottoms is covered.   Bake for 45 to 50 minutes or until each mushroom is cooked  through and the cheese mixture develops a crust.  A knife should easily pierce the cooked mushrooms.

Serve hot or cold and sprinkled with basil. I serve these lovely stuffed mushrooms as an appetizer, over a salad and  over rice or pasta.


  1. I love the splash of vodka in the recipe! I will pretty much eat anything with booze even if it is only a small little splash. Thanks for the recipe, I bookmarked it!

  2. Thank you for your lovely comment on my blog.

    Your recipes look delicious so I will definitly be following you and checking back often!

    All the best,

  3. Oh we like mushrooms :) No substitutions in our house! Great recipe, thanks for sharing

  4. Scandalicious! I'll invite you to a blog party in Cayman if you bring this :)


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