Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Sardine Stuffed Mushrooms

I admit it. I went back to the French Foodie Baby blog and took a chance with the mushrooms stuffed with cream of sardine recipe.  There are some absolutely wonderful recipes on this site, and this one is particularly quick and easy.  And delicious.  My husband, who doesn't usually like stuffed mushrooms, was swooning.  Robert, who has never had stuffed mushrooms, ate one and a half by himself.

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Sardine Stuffed Mushrooms

  • 4 Portabello Mushrooms

  • 1 can of sardines in olive oil

  • 1 cup Ricotta

  • 1/4 cup grated Parmesan

  • a few chives

  • 1/3 bunch of parsley


  • Preheat the oven to 375

  • Rinse the mushrooms and cut off the stems. Place mushrooms on a cookie sheet

  • Put the mushroom stems, chives, and parsley into a food processor and blend until fine

  • Pour the sardines and oil into a large bowl and fork mash

  • Add the Ricotta, Parmesan, and mushroom stem/herb mixture. Stir until thoroughly mixed

  • Spoon into the 4 mushroom caps

  • Cook for about 20 minutes or until there is a pool of liquid bubbling under the mushrooms

I needed to cut Robert's mushrooms into small, bite size pieces for him to enjoy this dish.  This will definitely show up on our table again.  It is nice to have a tasty option for days when I can't get fresh fish.

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