the homechef challenge is coming to a close – i’ll update it later with the results. here’s something to tide you over till i get the chance to (a busy couple of weeks coming up….i’ll tell you about it when it’s all over, InshAllah!)

Advance planning make these a simple appetizer or side dish. Once every few months, I make a big batch of Bolognese sauce (modified from Simply Recipes). I make some lasagna that night, and then freeze the rest of it flat in zip-top bags. Flattening out the sauce in the bag makes it both easier to store and quicker to defrost (more surface area!). Meat sauces freeze really beautifully, and I can pull this bolognese sauce out for meals for months afterwards.

Quick Stuffed Mushrooms
Bolognese Sauce (I make a modified Simply Recipes version)
White button mushrooms

Prepare the mushrooms: You can use normal sized button mushrooms for this, you don’t have to get large stuffing mushrooms. Hold the mushroom upside down, and very gently pop out the stem. Just move it to one side with a little bit of pressure, and it’ll literally pop out. If there is a little bit of stem left, don’t worry, we’ll fix it.

Do NOT throw away those stems. Freeze them for Odds-and-Ends Broth!

Grab a tiny teaspoon (I used a 1/8 tsp – really, what else can you use these for?) Very gently scrape the gills and any leftover stem bits out from inside the mushroom. If the edges crack a little bit, it’s okay.

Hollowed-out mushrooms

Stuff the mushrooms: Using a 1/4 or 1/2 tsp measure, put in one scoop of bolognese sauce into the empty mushroom cup. Use the tsp to push the meat down into the cup, where the gills used to be. Once it’s packed in, add another couple of scoops on top.

Bake: Oil a pan with a bit of depth to it (because the mushrooms will release juices). Put the mushrooms in and bake at 350F for 15-20 min, or until the mushrooms have softened but can still hold their shape.