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.
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.