Magic Mushrooms

Sometimes you have to go with your heart. In this week's football pools I went with the Lions and the Bears. The Lions picked apart the Eagles like they were a turkey carcass. The Bears didn't start out as if they were hungry - rather, they seemed to be  suffering from a turkey hangover. It got so bad, I had to leave my Thanksgiving party because I was about to be "that fan."


And then, something changed. Did da Coach put on the Packers sweater again? Perhaps someone filled the Bears headsets with the commentators dialogue dismissing them from the very beginning, bringing a renewed sense of "watch this." Whatever it was, it was wonderful. The Bears and Cutler settled into a winning zone. It was a good zone - not great. There were too many penalties and missed opportunities, but, darn it, Cutler was good.

As for this cook/blogger, I admit to double dipping. My contributions to the Thanksgiving feast included Cranberry Sauce, Cranberry Sauce with Jalapenos and Goat Cheese filled Mushrooms. Everyone was informed the mushrooms were the secret ingredient to a Bears win. They - and the win - were delicious.

Goat Cheese Stuffed Mushrooms (24)

Ingredients:
Olive oil
2 slices White Bread
1 small garlic clove, chopped
5 oz goat cheese, crumbled
1/2 cup fresh parsley leaves, chopped
Coarse salt
20 oz white button mushrooms, cleaned and stems removed

Directions:
1.  Preheat oven to 400 and lightly oil rimmed baking sheet with olive oil
2.  In food processor, pulse bread and garlic into fine crumbs
3.  Set aside 1/2 cup of bread/garlic mixture
4.  Add goat cheese, parsley and red pepper flakes to remaining bread/cheese mixture
5.  Season with salt and pulse until combined
6.  Spoon filling into each mushroom and roll filled side in reserved breadcrumbs.
7.  Place on baking sheet and bake until mushrooms are tender and lightly browned (15-20 minutes)