Did you know that mushrooms are 90% water? Find out lots more interesting
and intriguing mushroom trivia tomorrow night, when FRTM will celebrate THE
DAY OF THE MUSHROOM. (I don't know why the holiday is in all caps, or why
it's written this way as opposed to the more normal "National Mushroom
Day". But every time I type it, it reminds me of "The Day of the Triffids".)
Our slate of volunteers is shaping up. We have openings for Ah Counter and
Inspiration. We can also use one more evaluator, if someone would like to
evaluate me as Toastmaster (for "running an online meeting").
Toastmaster Jennifer Dunne
Table Topics Master Elizabeth Wong
General Evaluator Bill Farrand
Speaker #1 Minjun Zhao
Speaker #2 Jonathan Kolber
Speaker #3 Alan Wong
Speaker #4 Jennifer Dunne
Evaluator #1 Dirk Kittredge
Evaluator #2 Robin McIntosh
Evaluator #3 Revathy Sukumaran
Evaluator #4 Open
Grammarian Pattie Apple
Timer/Joker Katelynn Pau
Inspiration OPEN
Ah Counter OPEN
Quizmaster Luis Estrada
Here's a bonus: a recipe for Stuffed Mushrooms (gotta eat them before they
eat you...)
Easy Stuffed Mushrooms - serves 10
Ingredients
- 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style
breadcrumbs), divided
- 4 ounces low-fat cream cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 ounce Parmesan cheese, grated (about 1/4 cup), divided
Directions
- Step 1
Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with
cooking spray or line with parchment paper. Remove stems from mushrooms and
reserve. Lightly brush any dirt from mushroom caps and stems. Arrange
mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
- Step 2
Heat oil in a large nonstick skillet over medium-high. Add chopped
mushroom stems, garlic, salt and pepper; cook, stirring often, until
mushrooms soften and turn golden brown and moisture has evaporated, about 6
minutes.* Be sure to get all of the moisture out of the chopped
mushrooms before moving on to the next step; if not, the filling will be
soggy and make the mushroom caps watery. *Add 1/4 cup of the panko;
cook, stirring often, until panko is light golden, about 1 minute. Add
cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from
heat, and stir until combined.
- Step 3
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir
together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a
small bowl. Working with 1 at a time, gently dip the stuffed tip of each
mushroom cap in panko-Parmesan mixture to lightly coat; return to baking
sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
- Step 4
Bake in preheated oven until tops of mushrooms are golden brown and
mushrooms are soft, 20 to 22 minutes.
Nutrition Facts
Serving Size: About 3 Mushrooms
Per Serving:
75 calories; protein 4g; carbohydrates 7g; dietary fiber 1g; sugars 2g; fat
4g; saturated fat 2g; calcium 38mg; potassium 229mg; sodium 184mg.
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*ROAR: Overcome Obstacles in 3 Simple Steps *
Available from Amazon in print and ebook
