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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5911816/
Here's a winner for the vegetarians amongst us and the mushroom lovers too, filled with vegetable and cheesy goodness from the kitchens of
nosphaer
Hey there... This vegetarian recipe is brought to you by some fungi, and are intended for fun guys... or ladies. Er... These can be made in less than an hour, and, helpfully, they'll likely disappear much quicker than at such a rate. with the right caps, and this aromatic, rich filling, these appetizers will accompany your other snack foods well, and can carry an elegant, cute, or neutral tone, as far as food goes. Enough of the introductory I say! To the recipe!
v^v^v^v
INGREDIENT LIST
8 large, or "stuffing" Button or Crimini Mushrooms (you can find these by generic titles like "Super Stuffers", or by eyeballing sizes in your bulk-bin)
1 small red Onion, diced (about 3/4 to 1 Cup, in volume, when diced properly)
1 small Zucchini, diced (about 1/2 to 3/4 Cup, in volume, when diced properly)
2-3 TBsp. Oil (since we're merely pan frying and sautéing here, go with any flavorful oil, like olive oil)
1 to 3 tsp. Cayenne Pepper, powdered
2 tsp. Table or Sea Salt
1 to 3/2 Cups Ricotta cheese (if you're being picky about your cheese to make sure it's vegetarian-friendly, just check on whether the makers use rennet, or whether their enzymes are plant-based. In the worst case, Ricotta is very easy to make...)
1 to 2 TBsp. Salt
PREPARATION
Before we get started, please do preheat your oven to 400°F (205°C), and go ahead by getting the "washing your hands" over with as well <3... Begin the process by pulling out your mushrooms... To keep the gills from contact with water, leave the stems on as you rinse each cap lightly (or mist them if you're lucky enough to use such a faucet), and rub them down with paper towels to remove the dirt or growing product from the cap and from the stem base. After all your 'shrooms are cleaned, pull the stems off, but do not discard them, as they are to be used in the next step. Set the caps aside and then proceed by dicing all the stems finely, nearly mincing some parts of the stem. Place your pile of stem-bits aside, and very uniformly dice your onion and zucchini to bits no smaller than your stem pieces (the onion and zucchini should be about the size of a dime or five-pence coin at biggest). Meanwhile, heat your oil in a large skillet at medium heat, and place each of your caps, open ends facing down, to soften for 2 minutes. Let your caps cool and/or drain (if they are dripping or leaking from the bake), in the same position, on a wire rack or even a cheesecloth or paper towel-lined plate if the optimal isn't available. Turn the heat up a few notches to medium-high on gas or high on electric and throw in your zucchini to sauté. Once it has gained a slight gold tint in color, add in your onion, and sauté to translucency, following it with your stem-bits for the end, which you can sauté for 30-60 seconds at most. Stir in the salt and spice as you remove these ingredients from your stove's burner (Order does matter here, as these three ingredients are all crucial to the recipe's origin, but they are of vastly different consistencies.)... Pour your veggies out into a bowl and allow them a few minutes to rest and mingle, then stir them and pour in your ricotta, following such with more stirring to complete the filling. (Your ricotta can vastly knock the sodium density down in the filling... While this is good for making the dish healthier, it can lead to disappointment... Taste, season, and taste again, my friends!)... Fill each of your caps leveledly to the brim with your filling, and come back around with each cap to increase their level of filling evenly. This filling did a great job of not melting all over the caps, but know that there's a limit to piling it on - no more than an inch of filling should be heaping over as a pile, for the eater's convenience. Place the caps, evenly spaced (3 inches apart at the nearest), on a non-stick-sprayed baking sheet or pan and bake them for 10-14 minutes. (Some caps will likely be smaller than others, and this can affect cooking time, so if you can, you'll want to look for an even range of sizes, but it shan't ruin anyone's time making these if they cannot find identical caps)... When the caps have browned, they show a sign of the ricotta's wetness being overthrown, and taken over by a delightfully, additionally creamy consistency, and this, in turn, means that they are nearly or already done. When your caps appear finished, pull them out, and let them cool for at least 5 (I recommend 10-15) minutes on a wire rack or plate lined with a cloth or paper towels. These can be garnished ever so easily due to the stuffing's thick consistency, and can be easily altered due to their ability to house seasonings and sauces with their cratered texture. (A hot sauce can really bring acidity and heat that compliments the richness)
To store, put these in an airtight dish, and refrigerate. They won't likely keep well for longer than a few days, but they shouldn't have to. (I wouldn't recommend freezing these, unless you know of a good defrost-reheat process that flew over my head)
To reheat, a few minutes at a lower temperature (300°F/150°C) will bring them back to heat.
Let me know how you like them! ^-
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5911816/
Allergy warning – recipe contains dairy products
Here's a winner for the vegetarians amongst us and the mushroom lovers too, filled with vegetable and cheesy goodness from the kitchens of
nosphaer******************************Hey there... This vegetarian recipe is brought to you by some fungi, and are intended for fun guys... or ladies. Er... These can be made in less than an hour, and, helpfully, they'll likely disappear much quicker than at such a rate. with the right caps, and this aromatic, rich filling, these appetizers will accompany your other snack foods well, and can carry an elegant, cute, or neutral tone, as far as food goes. Enough of the introductory I say! To the recipe!
v^v^v^v
INGREDIENT LIST
8 large, or "stuffing" Button or Crimini Mushrooms (you can find these by generic titles like "Super Stuffers", or by eyeballing sizes in your bulk-bin)
1 small red Onion, diced (about 3/4 to 1 Cup, in volume, when diced properly)
1 small Zucchini, diced (about 1/2 to 3/4 Cup, in volume, when diced properly)
2-3 TBsp. Oil (since we're merely pan frying and sautéing here, go with any flavorful oil, like olive oil)
1 to 3 tsp. Cayenne Pepper, powdered
2 tsp. Table or Sea Salt
1 to 3/2 Cups Ricotta cheese (if you're being picky about your cheese to make sure it's vegetarian-friendly, just check on whether the makers use rennet, or whether their enzymes are plant-based. In the worst case, Ricotta is very easy to make...)
1 to 2 TBsp. Salt
PREPARATION
Before we get started, please do preheat your oven to 400°F (205°C), and go ahead by getting the "washing your hands" over with as well <3... Begin the process by pulling out your mushrooms... To keep the gills from contact with water, leave the stems on as you rinse each cap lightly (or mist them if you're lucky enough to use such a faucet), and rub them down with paper towels to remove the dirt or growing product from the cap and from the stem base. After all your 'shrooms are cleaned, pull the stems off, but do not discard them, as they are to be used in the next step. Set the caps aside and then proceed by dicing all the stems finely, nearly mincing some parts of the stem. Place your pile of stem-bits aside, and very uniformly dice your onion and zucchini to bits no smaller than your stem pieces (the onion and zucchini should be about the size of a dime or five-pence coin at biggest). Meanwhile, heat your oil in a large skillet at medium heat, and place each of your caps, open ends facing down, to soften for 2 minutes. Let your caps cool and/or drain (if they are dripping or leaking from the bake), in the same position, on a wire rack or even a cheesecloth or paper towel-lined plate if the optimal isn't available. Turn the heat up a few notches to medium-high on gas or high on electric and throw in your zucchini to sauté. Once it has gained a slight gold tint in color, add in your onion, and sauté to translucency, following it with your stem-bits for the end, which you can sauté for 30-60 seconds at most. Stir in the salt and spice as you remove these ingredients from your stove's burner (Order does matter here, as these three ingredients are all crucial to the recipe's origin, but they are of vastly different consistencies.)... Pour your veggies out into a bowl and allow them a few minutes to rest and mingle, then stir them and pour in your ricotta, following such with more stirring to complete the filling. (Your ricotta can vastly knock the sodium density down in the filling... While this is good for making the dish healthier, it can lead to disappointment... Taste, season, and taste again, my friends!)... Fill each of your caps leveledly to the brim with your filling, and come back around with each cap to increase their level of filling evenly. This filling did a great job of not melting all over the caps, but know that there's a limit to piling it on - no more than an inch of filling should be heaping over as a pile, for the eater's convenience. Place the caps, evenly spaced (3 inches apart at the nearest), on a non-stick-sprayed baking sheet or pan and bake them for 10-14 minutes. (Some caps will likely be smaller than others, and this can affect cooking time, so if you can, you'll want to look for an even range of sizes, but it shan't ruin anyone's time making these if they cannot find identical caps)... When the caps have browned, they show a sign of the ricotta's wetness being overthrown, and taken over by a delightfully, additionally creamy consistency, and this, in turn, means that they are nearly or already done. When your caps appear finished, pull them out, and let them cool for at least 5 (I recommend 10-15) minutes on a wire rack or plate lined with a cloth or paper towels. These can be garnished ever so easily due to the stuffing's thick consistency, and can be easily altered due to their ability to house seasonings and sauces with their cratered texture. (A hot sauce can really bring acidity and heat that compliments the richness)
To store, put these in an airtight dish, and refrigerate. They won't likely keep well for longer than a few days, but they shouldn't have to. (I wouldn't recommend freezing these, unless you know of a good defrost-reheat process that flew over my head)
To reheat, a few minutes at a lower temperature (300°F/150°C) will bring them back to heat.
Let me know how you like them! ^-
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5911816/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 144.6 kB
Comments