Stuffed Magic Mushroom Yule Caps! 🍄
An easy appetizer made mostly with things hanging out in my fridge: some cooked millet, vegan pesto ( just basil or parsley would work), some leftover grilled artichoke hearts, roasted garlic, a tiny bit of @kitehillfoods chive cream cheese. I also had some crushed roasted hazel nuts that I added into the mixture and sprinkled some on top. Mixed all that together and stuffed the mixture into mushroom caps that I had removed the stems, brushed bottoms with a smidge of oil (optional but lovely) and roasted in a 375 oven for about 15 minutes. Mushrooms should be tender. Remove from oven and sprinkle some finely chopped arugula, or basil or parsley on top.
I change up the ingredients all the time depending on my mood, season, and what I have on hand. They always disappear! 🍄
Bu vatan toprağın kara bağrında
Sıradağlar gibi duranlarındır,
Bir tarih boyunca onun uğrunda
Kendini tarihe verenlerindir.
Tutuşup kül olan ocaklarından,
Şahlanıp köpüren ırmaklarından,
Hudutlarda gaza bayraklarından
Alnına ışıklar vuranlarındır.
Orhan Şaik Gökay🍁