{"id":58626,"date":"2009-11-20T00:04:34","date_gmt":"2009-11-20T05:04:34","guid":{"rendered":"tag:typepad.com,2003:post-6a00d83451d48a69e2012875bb5211970c"},"modified":"2009-11-20T00:25:18","modified_gmt":"2009-11-20T05:25:18","slug":"mushroom-caps-stuffed-with-eggplant-garlic-onion-and-honey-habanero","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/58626","title":{"rendered":"Mushroom Caps Stuffed with Eggplant, Garlic, Onion and Honey Habanero"},"content":{"rendered":"<div xmlns=\"http:\/\/www.w3.org\/1999\/xhtml\">\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e2012875bb6f36970c-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Bookclub_mushroomcaps2\" class=\"asset asset-image at-xid-6a00d83451d48a69e2012875bb6f36970c \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e2012875bb6f36970c-500wi\" style=\"width: 500px;\"><\/img><\/a>  <\/p>\n<p>One of the appetizers I made for a book club I catered were these delicious mushroom caps stuffed with eggplant and sauteed garlic and onion with a kick of honey habanero mustard and <a href=\"http:\/\/www.iphonepics.noshtopia.com\/2009\/11\/awesome-twist-paradise-bakery-tomato-pineapple-spread.html\">a secret ingredient<\/a>. The stuffed mushrooms had a nice zest without being hot.<\/p>\n<p>For the guests, I had to take in consideration vegan and dairy, egg allergies. This appetizer is vegan, but on half the mushrooms, I topped them with some Parmesan cheese. You could also use Vegan Parmesan.<\/p>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98b5f970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_stems\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b98b5f970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98b5f970b-500wi\" style=\"width: 500px;\"><\/img><\/a>  <\/p>\n<p><strong>Ingredients (makes 14 mushrooms):<\/strong><\/p>\n<ul>\n<li>14 large button mushrooms<\/li>\n<li>1\/2 large eggplant <\/li>\n<li>1\/4 onion<\/li>\n<li>5 cloves of garlic<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>1\/2 tbsp <a href=\"http:\/\/www.davesgourmet.peachhost.com\/ct_PRdahhm.htm\">Dave&#8217;s Habanero &amp; Honey mustard<\/a><\/li>\n<li>Parmesan cheese or Vegan Parmesan<\/li>\n<li>(optional secret ingredient) 1 tbsp Paradise Bakery Tomato Pineapple spread mixed with 1 tbsp mandarin orange or pineapple juice<\/li>\n<\/ul>\n<p><strong>Let&#8217;s get cooking<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 350 degrees.<\/li>\n<\/ul>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b989f0970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_eggplant\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b989f0970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b989f0970b-500wi\" style=\"width: 500px;\"><\/img><\/a> <\/p>\n<ul>\n<li>Dice the onion and garlic. Cut up the eggplant into 1\/2 inch pieces to make it faster for the eggplant to cook.<\/li>\n<\/ul>\n<ul>\n<li>Wash the mushrooms and remove the stems.<\/li>\n<\/ul>\n<ul>\n<li>\u00a0Put 2 tbsp olive oil in a pan and heat on medium. When hot, saute the garlic and onion until they&#8217;re sweaty, and then stir in the Dave&#8217;s Honey Habanero mustard. If you want more heat (spice), add more of the Dave&#8217;s mustard. I used about 3\/4 tbsp.<\/li>\n<\/ul>\n<ul>\n<\/ul>\n<ul>\n<li>After stirring in the Dave&#8217;s mustard, toss in the eggplant and stir until the eggplant cooks. You might have to add another 1 tbsp of olive oil or 1 tbsp of water to help cook the eggplant. The eggplant is pretty absorbent. The cooked eggplant should be soft but not mushy.<\/li>\n<\/ul>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98ba1970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_fry\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b98ba1970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98ba1970b-500wi\" style=\"width: 500px;\"><\/img><\/a> <\/p>\n<ul>\n<li>Take the eggplant off the burner and put into a bowl to let the mix cool down for about 20 minutes.<\/li>\n<\/ul>\n<ul>\n<li>While the eggplant is cooling, massage the mushrooms with olive oil. Place a Silpat on a baking sheet, and and bake the mushrooms at 350 degrees for 3 minutes to soften them up a bit but not too much.<\/li>\n<\/ul>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98c29970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_solo\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b98c29970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98c29970b-500wi\" style=\"width: 500px;\"><\/img><\/a> <\/p>\n<ul>\n<li>Take the mushrooms out of the oven to cool down, and then turn up the oven heat to 400 degrees.<\/li>\n<\/ul>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98cb3970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_processor\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b98cb3970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98cb3970b-500wi\" style=\"width: 500px;\"><\/img><\/a> <\/p>\n<ul>\n<li>When cool, put the eggplant in a 3-cup food processor and blend until chunky. Pour into a bowl and mix in the Paradise Bakery Tomato Pineapple sauce. You don&#8217;t need to use this special ingredient Paradise Bakery spread, it&#8217;s just my personal twist. In fact, you might want to try a little marinara sauce mixed with pineapple juice.<\/li>\n<\/ul>\n<ul>\n<li>Stuff each mushroom with the eggplant mix.<\/li>\n<\/ul>\n<p>\u00a0<a href=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98d1b970b-pi\" style=\"display: inline;\"><img decoding=\"async\" alt=\"Mushroomcaps_stuffed\" class=\"asset asset-image at-xid-6a00d83451d48a69e20120a6b98d1b970b \" src=\"http:\/\/www.cravingideas.com\/.a\/6a00d83451d48a69e20120a6b98d1b970b-500wi\" style=\"width: 500px;\"><\/img><\/a> <\/p>\n<ul>\n<li>Put a Silpat on a baking sheet, and arrange the mushrooms about one inch apart. Sprinkle the cheese on top of the mushroom caps or leave the cheese out.<\/li>\n<\/ul>\n<ul>\n<li>Bake the mushrooms at 400 degrees for 12 minutes.<\/li>\n<\/ul>\n<ul>\n<li>Take the mushrooms out of the oven and cool down about 15 minutes before serving.<\/li>\n<\/ul>\n<p>Enjoy!<\/p>\n<\/p>\n<\/div>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~a\/nQ_N1ZsbJT1By-wLGc_dTLHnSoc\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~a\/nQ_N1ZsbJT1By-wLGc_dTLHnSoc\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~a\/nQ_N1ZsbJT1By-wLGc_dTLHnSoc\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~a\/nQ_N1ZsbJT1By-wLGc_dTLHnSoc\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<div class=\"feedflare\">\n<a href=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?a=oIdz4tMBXyg:jfF69rrVbhA:yIl2AUoC8zA\"><img decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?d=yIl2AUoC8zA\" border=\"0\"><\/img><\/a> <a href=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?a=oIdz4tMBXyg:jfF69rrVbhA:I9og5sOYxJI\"><img decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?d=I9og5sOYxJI\" border=\"0\"><\/img><\/a> <a href=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?a=oIdz4tMBXyg:jfF69rrVbhA:gIN9vFwOqvQ\"><img decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~ff\/Noshtopia?i=oIdz4tMBXyg:jfF69rrVbhA:gIN9vFwOqvQ\" border=\"0\"><\/img><\/a>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/Noshtopia\/~4\/oIdz4tMBXyg\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 One of the appetizers I made for a book club I catered were these delicious mushroom caps stuffed with eggplant and sauteed garlic and onion with a kick of honey habanero mustard and a secret ingredient. The stuffed mushrooms had a nice zest without being hot. For the guests, I had to take in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-58626","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/58626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=58626"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/58626\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=58626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=58626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=58626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}