Southwestern Stuffed Mushrooms and Confessions of a Dog Mom
I feel slightly embarrassed to admit this, but I sleep with two tiny cockapoos. They’ve stolen my heart and now it seems that I can’t kick them out of my bed. Now you should know I never intended it to be this way. Oh no, since the day I adopted these two poodles (in my mind) I had them sleeping in their comfy dog beds, which were in their crate.
But then, (you know there’s a but coming on) they started whining, which made me feel like a terrible dog mom (sadly it’s what I think of myself as now). So I let them out of their crate and into the bedroom. In my head I made an agreement with myself that they could sleep on the floor by the bed. Of course what I didn’t think about was the fact that these two little creatures had a bit of terrier in them and they are good jumpers. They kept jumping up on the bed even after I told them to get down. It was like a three ring circus in the bedroom that night.
Finally, Max understood he was not to come on the bed, but then he gave me this terrible look and it was as if he said “Mom, don’t you love me?” So yet again, the dogs won. They started sleeping on the bed. Since December, which was when I first adopted them, they have gotten very comfortable on that bed. They even have their own “spots” now. Oh what is a girl to do? Do your four-legged friends have a place on your bed too? Is it something to be ashamed of? Most of my non-dog-owning friends don’t seem to understand that these two little poodles sleep on my bed (sometimes Layla even creeps up onto the spare pillow).
Aside from sleeping with two adorable creatures, this post is also about the Southwestern stuffed mushrooms I recently cooked and then promptly devoured. Anything with guacamole is delicious in my book. I’m also a sucker for portobello mushrooms and chili-spiced corn salad. So for me, this recipe was a winner. I hope you enjoy it too!
Southwestern Stuffed Mushrooms:
For the rice layer:
1 cup of short grain brown rice, or the rice of your choice
1 clove of garlic, minced
2 tsp of extra virgin olive oil
1/4 tsp of salt, garlic powder, and pepper
*1/4 tsp of dried cilantro, or 1 tsp of fresh cilantro, diced (optional)
For the mushroom layer:
2 tsp of olive oil
4 (or more-since the filling should fill more than 4) large portobello mushroom caps
1/4 tsp of sea salt, pepper, garlic powder, and cumin
For the corn salad layer:
2 tsp of olive oil
2/3 cup of corn
2/3 cup of black beans
1/4 tsp of salt, pepper, garlic powder, and chili powder (or more to taste)
a tiny dash of cayenne pepper
a dash of smoked paprika
For the guacamole layer (four layers is pushing it, I know):
1 avocado, halved and then diced
1 clove of garlic, diced
1/4 tsp of salt, pepper, garlic powder
1 lime, juiced
1/2 tsp of dried cilantro or two teaspoons of fresh cilantro, diced
*optional: add diced tomato, red onion, etc. (I was low on the extras so I just kept it simple)
1- Make the rice according to the package or box. The type of short grain brown rice I use calls for about 2 cups of water per cup of brown rice. I set the heat to medium-high and waited until the water was boiling before turning the heat down to medium-low and letting the rice simmer for about 45 minutes until it was done (or when the water was absorbed).
2- Add all of the rest of the ingredients to the rice when it is finished. Stir it and let it sit to let the flavors combine.
3- While you are waiting for the rice to finish and after it has been cooking for about 30 minutes, then add olive oil to a frying pan and let it heat over medium heat. Add the mushrooms when the pan is hot. Sprinkle the spices on as the mushrooms begin to cook. Turn them when they start to brown on one side (about 5-7 minutes). Let them cook for another 5-7 minutes on the other side. Take them off the heat when they’re tender.
4- When you are starting the mushrooms, heat a pot over medium heat. Add all of the ingredients for the corn salad to the pot. Stir and let them heat up for about 5 minutes or so. Once all of the ingredients are warmed, take the pot off the heat.
5- Add all of the guacamole ingredients to a bowl and mash together with a fork or potato masher. It’s really that simple!
6- When all layers are finished and prepped, start by placing all of your mushrooms with the tops facing down. Fill each with rice, then the corn salad, and finally top with the guacamole. If you have an extra lime you can drizzle some lime juice over the top of each. Serve immediately. Enjoy!