Saturday, January 08, 2011

Zucchini Fritters and Stuffed Mushrooms

Oh my goodness... I never thought this meal would turn out so tasty.

I started with Zucchini Fritters recipe from Simply Recipes.  I made the recipe almost completely as listed.  Used a little more zucchini than suggested (1.38 lbs - two medium and one small), so I used two eggs and I added approximately a 1/2 cup of julienned carrots too (because they were in the refrigerator and I decided this needed a little color).  We left out the side of sour cream or yogurt.  These fritters were excellent. 

Also whipped up a batch of stuffed mushrooms, or stuffing stuffed mushrooms to be exact.  I don't remember when I came across the idea, but I saw it somewhere to make stuffed mushrooms with Stove Top stuffing.  So that is exactly what I did.  I used regular button mushrooms (16 oz package), Savory Herb flavored Stove Top and a little shredded mozzarella.
  • Preheat oven to 375
  • Prepare Stove Top as per package
  • Clean and remove stems of mushrooms (just snap off the stems, no need to cut; clean tops with a damp towel)
  • Toss mushrooms in olive oil
  • Stuff each mushroom top with finished stuffing
  • Top each with a bit of cheese (I used mozzarella, but Parmesan would be good too).
  • Bake mushrooms for 20-25 minutes or until cheese is slightly browned
The meal made plenty for my husband and I.  We both probably ate well move than a serving and there is plenty left for lunch tomorrow!  And we still have soup from yesterday.

I started working on next week's menu and picked up a new cookbook.  More info to follow.

    1 comment:

    Elise said...

    So glad you liked the fritters!

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