The weather was cold and rainy here in Massachusetts this week which means one thing: Indoor recess. Those are the worst two words an elementary school teacher can hear, ESPECIALLY in May. More than ever, my 5th graders need to be out running around, getting out their energy.
Anyway, onto the food!
*WARNING: This is in no way a low-cal dish. Eat with caution.*
Last weekend Nolan and I got VERY creative and messy in the kitchen. We created something new- stuffed mushroom pizza, and I finally had an opportunity to sit down and record the recipe. Basically we used all the same ingredients as our stuffed mushrooms, and added a few pizza-y ingredients to balance it out. We omitted bread crumbs- the crust takes care of that. You can use your favorite deconstructed stuffed mushroom recipe if you want- don’t feel the need to mirror ours.
If you can get it, the Ken’s Parmesan and Peppercorn dressing is INCREDIBLE in stuffed mushrooms and a little goes a long way. I wish I could take credit for discovering this ingredient, but I found it on their website. Here is a look at that recipe.
It’s now our go-to stuffed mushroom recipe.
Here’s a look at some of these pizza steps. Regardless of the S.M recipe you choose to use and deconstruct, I highly recommend using the globs of chive cream cheese on the pizza. I had cream cheese as a pizza topping for the first time at a restaurant in Fort Collins Colorado and I was a bit hesitant at first, but when it heats up it gets so rich and creamy! Those little pockets make for the best bites!
Nolan and I both agreed that this was the most delicious thing we have made in a LONG time, and we are always trying new recipes and ingredients. It’s salty, cheesy, and pretty rich. And there is bacon. What’s not to love?! 😉