Stuffed Mushrooms

Today has been a very productive day thus far. I cleaned the entire downstairs and washed everyone’s bedding. I made a macaroni salad from the $5 Dinner book to review and now I am watching Thing 1 do her school work. My feet are killing me, my legs are sore, my arms hurt from holding Thing 3 and I am feeling a few years older than I am. I guess if I don’t get the office unpacked I won’t fret because I got more done already than I expected. All thanks to Thing 3 who took a super nap this morning. One day we will be finally unpacked and anything not unpacked in the next two months is going in the trash. If we haven’t searched for it by then, then we probably don’t need it anyway.

Without further adieu, here is the stuffed mushroom recipe. This recipe is pretty easy to put together, don’t be fooled by the fact that it’s mushrooms. It takes no more time to throw together and cook than a cake. Have fun trying out this recipe.


Stuffed mushrooms:
Adapted from

This recipe is from Sandy Farhart. She teaches a cooking class at our church (Cornerstone, in Texas) with our pastor’s wife, Diana Hagee. She featured this recipe in one of her cooking classes. The recipe comes from

2 Tbsp of Olive oil
24 Large (About 2″ Diameter) Mushrooms, Stems removed and chopped, caps reserved (Portobello) OR 2 large Portobello mushrooms
(note: when washing mushrooms….don’t submerge in water, just wipe clean)
1/2 cup chopped fresh fennel bulb or 1 celery stalk
1/4 cup chopped drained oil-packed sun-dried tomatoes.
3 garlic cloves, chopped
1/2 cup of grated Fontina cheese or crumbled Gorgonzola cheese
1/2 cup parmesan cheese
1/4 cup of fresh basil
1 large egg
Additional Olive Oil
Salt & Freshly Ground Black Pepper

These could be made ahead of time and refrigerated over night.
Pre heat oven to 350.
Start with your slicing and dicing. Slice and dice your stems. My stems before I began my chopping.
I always substitute celery for fennel bulb because I usually have celery on hand.
Heat your skillet and oil, add fennel (celery), stems and garlic and sauté until the fennel (celery) and stems are tender. I just use a tbs of minced garlic for this recipe.
My portions will look smaller than stated above because I served this as a side for a date night meal. I only used one small package of mushrooms for this meal. Remember, you can also buy two huge mushrooms and fill them. The measurements above are perfect for that as well.
Add the rest of the ingredients salt and pepper to taste. I always use Gorgonzola instead of Fontina for this recipe. It’s a favorite of ours, but use what tastes better to you. Also, I skip the sun-dried tomatoes all together. We don’t really like them so I just omit that part when making them. The beauty of cooking is that you can change, add, or remove things based on your taste… you can’t really do that in baking. I took this picture before I added the egg.
Once you’ve brushed your olive oil on your mushrooms you are ready to fill them. Do make sure to press the ingredients in there, you will want “stuff” them.
Bake them for about 25 minutes. I ended mine early this go around because they smelled ready about 5 minutes before the timer dinged. Serve. Great as appetizers or sides. I served mine with potatoes and steak this go around. It was our date night meal.
Cooked mushrooms:
If you are looking for a good steak marinade try this:
Olive oil, lemon juice, soy, Worcestershire sauce, garlic powder, minced garlic, parsley, basil, salt & pepper. Mix it & pour over your meat. You just have to eyeball it and throw it in a bag. I don’t have the exact measurements for this, this is one of those things that I do literally just throw together in a bag and wing it. You can marinade your meat anywhere from 30 minutes to 24 hours. The longer the better. For mine, I throw it together in the morning and let it sit in a bag of juicy goodness until the man comes home to grill for me. Happy grilling!

Chicken- Fried Steak and Perfect Potatoes au Gratin

It was a Pioneer Woman night at our house. Cubed steak is one of the cheaper meats. I love this recipe and it fits nicely with our budget these days.

I will give you the pictures and recipe to PW’s (Pioneer Woman’s) chicken- fried steak, but FIRST let’s talk about her Perfect Potatoes au Gratin!

Holy guacamole people! She did it again. I threw this new recipe (new for us) in our rotation this week because we love potatoes any way we can eat them. As I was making this recipe I was surprised at how fragrant it was. The ingredients are real simple, yet the smell was filling up my kitchen before I put it in the oven. Once it started baking my mouth started drooling.

Here is her recipe the the Perfect Potatoes au Gratin.

What I did differently:

I used 4 red potatoes. I like red better. Second, I sliced mine into really thin slices. I always worry that my potatoes won’t cook all the way through if I don’t.

Stack a few slices a time while quartering, it will save you some time! 

If you have a little helper like I did, let them throw the slices in the bowl. 

Give them a whisk and let them stir the cream sauce.

I decided to season each of the layers with loads of salt and pepper. The directions did not say to do this. I am so glad I did. It was perfect!

One more thing, I tossed the potatoes around in the cream before adding each layer. I wanted to ensure all of the layers were coated with the cream.
Inhale the smell of this scrumptious creation before you put it in the oven. And wait. For an hour. Then shove it in your mouth as soon as you can!
As we are eating, the man asks whose recipe it was. I said, “Who’s do you think it was.” He shakes his head and says, “She cooks so good, we must be kin.” Then he said it was the best potatoes au gratin he had had.

I love it. I kept eating it because of the taste… I made myself sick eating it. I am over that now and am about to warm up some more. 

Chicken- Fried Steak!
Adapted from The Pioneer Woman Cooks cookbook (pages 143-145)

3 pounds cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/3 cup for the gravy
2 teaspoons seasoned salt, such as Lawry’s
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper (more if you can handle it)
1 1/2 teaspoons black pepper
3 teaspoons seasoned salt
1/2 cup canola or vegetable oil for frying

Start by mixing your spices in with the flour.

I don’t measure as you can see, I just throw it in there.

Season your meat with salt and pepper to taste and then dip it into the egg milk mixture. Flip to the other side to coat. Dredge your meat in the flour on both sides. Make sure it is well coated with flour. Dip the meat back in the egg mixture and then back in the flour once more.  Doing so creates a thick crust. 

Go ahead and heat your oil. You can tell it’s hot enough because it will sizzle when you drop a few sprinkles of flour in it. Cook your meat until it is brown on both sides (about 21/2 minutes).

Get on the gravy train!

Drain your oil in another dish and without cleaning your skillet add 1/4 cup grease back to the pan and heat it up. Mix the flour with the grease. It will create a golden brown paste. If the paste is too oily then add more flour until it is paste like. 

When the paste is a golden brown, it is done. Add 2 cups of milk while stirring and mixing the milk with the paste.

Once combined, let the gravy come to a simmer. The longer it simmers, the thicker the gravy will be. If it’s too thick, add more milk. Season with salt and pepper.

*if you made mashed potatoes the gravy is divine with them!!*