Where did the month of July go? I have been on a weekly trip to Bangkok almost all weekend of July as well on business trip since last week. My Bangkok trips were mostly for my language lessons, oh yes, I can read and write in Thai now! I spent like 6 hours a day studying Thai reading and writing on weekends so as you can look at my blog, I haven’t done that much cooking lately. I had one weekend free though, just before I have a series of road trips going on. That was a weekend of relaxing and home-cooked meals.
This month, I was assigned to cook a recipe from What’s Brewing in the Kitchen, for the Secret Recipe Club. What’s Brewing in the Kitchen is the husband-and-wife tandem of Amy and Zach. Zach is a researcher at the National Cancer Institute in the US while Amy is a teacher in Northern Virginia. I’ve thought of making their velveted chicken stir fry or pork fried rice, but then again, I do a lot of stir fries. So something a little bit different than my usual cooking but still with ingredients I can get hold of. The stuffed mushroom recipe caught my fancy, something I could indulge in after several weekends out of the house. I love mushrooms very much, which is why I am enjoying my stay in Thailand – there are so many mushroom species to eat here! I didn’t have smoked mozzarella though so I just use a locally produced mozzarella cheese. And since I was travelling again in the next couple of weeks, I thought of emptying my refrigerator and so added leftover kale and chives into the mix. I omitted the bread crumbs though, as I know I won’t be using any after this. Stuffed mushrooms and my own mojitos – overall a fine weekend!
(Recipe Inspiration from What’s Brewing in the Kitchen)
1. Preheat oven to 400°.
2. Heat a small nonstick pan over medium-high heat. A about a tsp of olive oil, minced shallots and minced garlic then sauté until shallots and garlic are tender. Add the chopped kale and sauté till kale is done. Place the shallot mixture in a medium bowl and cool.
3. Remove stems from mushrooms and chop the chop stems. Add chopped mushroom stems, chopped chives, salt, freshly ground black pepper, and mozzarella cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 teaspoon water; stir well to combine.
4. Spoon about 1-2 tsp filling into each mushroom cap (depending on the size of the Shiitiake mushroom caps, these are usually smaller than portabello mushrooms. Arrange mushrooms, filling side up, on a baking sheet and bake for about 20 minutes or until filling begins to brown and cheese melts. Serve warm.