Stuffed Mushrooms - the bacon kind

I have yet to meet a stuffed mushroom I don't immediately develop a rapport with.  So when the opportunity arose to make appetizers this week, I thought why not harken back to one of my favorites.  But, I didn't want to go with the standard bread stuffing; I wanted to branch out, but I didn't have the time to develop my own stuffing.  Fortunately, the epicurious app for my iphone is handy in a pinch.  I scrolled through about six recipes before I found this one, and boy did it look good. And it was!

We also used the leftover stuffing to stuff baked (350°F until tender) sweet potatoes, also pretty tasty.

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat.  If you're looking to limit the use of bacon fat, use olive oil instead. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

I should probably read recipes all the way through before I make them, but that's no fun.  As it turns out, the first time I made this, I only roasted the mushrooms until the centers filled with liquid.  And, since I was in a time crunch, I just filled them with stuffing and did not rebake them.  Still tasted good.

The recipe is from Epicurious.com at: http://www.epicurious.com/recipes/food/views/Roasted-Mushrooms-Stuffed-with-Feta-Spinach-and-Bacon-105655#ixzz1mNif5C5I

Trout Chowder

What do you make with frozen Montana Trout? Well, I've been thinking about that for nearly 6 months.  Last summer I caught, and froze a number of brook trout, rainbow trout, and brown trout for winter eating.  Of course, as with anything I freeze, I tend to forget about it for nearly a year.  This summer, at one of Erin's softball games, her teammate suggested making a trout chowder.  I finally did, and it was pretty good, ask Erin.

5 10" Montana Trout
1 Can (12 oz) chicken broth
1 Medium onion
4 Cloves garlic, minced
3 medium red potatoes chopped
1 Can (12 oz) corn kernels
1 Red bell pepper
1 small jalapeno, diced
2 Tbsp fresh cilantro
Salt & Pepper to taste
1 tsp cayenne
2 C milk
2 Tbsp butter

Start by sauteeing the onions and garlic in the butter until they just start to brown in a large pot Add the potatoes and chicken broth to the onions and garlic, turn the heat to medium.  Cook until potatoes are almost done.  Add the remaining ingredients, except trout, and let simmer.  Cook the trout, on the grill, in a pan, or any other way. Remove the skin and bones, and break up the trout.  Add the trout to the soup and simmer for  20 minutes.  Remove from heat and let cool overnight, allowing flavors to mix.

As a side note, I may not have listed all the spices, as I tend to forget what I added if I don't write it down immediately.  So, add whatever you think will taste good!

We enjoyed this with Gin and Tonics, I would recommend the same.