fridge vacuum meals...

Yes, it sounds weird. But these 2 things are good ways to use up half an onion here, 3 pieces of bacon there and various what-nots in your fridge and pantry that you don't have enough of to make the star of a meal but don't have the heart (or pocketful of cash) to just throw away. 

And yes, they just happened to be similar: stuffed vegetables. I like...stuff. I bet you do too. 

I don't think that makes sense entirely...BUT it is Sunday night and I would like to enjoy my last moments of freedom before another week of work starts. Oh, well...there's that holiday on Wednesday...but let's call it a full week, eh?

These stuffed mushrooms were inspired by my mother-in-law who cooks THE BEST MUSHROOM DIP/APPETIZER/WHAT-HAVE-YOU in the world. We're not sure what's in it (and we don't dare replicate it anyway), but it is gooooood stuff. So, when she had some stuffed mushrooms cooking in the oven, we all knew it would be up there with the other stuff she cooks. 

I made mine with the following leftovers:

12 pieces of crimini mushrooms

     - stems chopped into small pieces

     - caps tossed in olive oil, salt, and pepper (hanging out in a baking dish until they get stuffed)

3 pieces of bacon, chopped into small pieces

1/2 large red onion

3 big cloves of garlic

2 tablespoons of cream cheese

100 grams of turrialba cheese (okay, so I don't know how much EXACTLY..but let's just say, go with your gut...and more importantly, with what you have left)

Also good when melted in between two corn tortillas.
Crushed potato chips are optional BUT recommended as a side..or inside.

Handful of parmesan cheese

2 pieces of stale bread

Dried thyme, rosemary, parsley, or oregano (any combination will be good)

Preheat oven to 400 F degrees.

Place bread in a food processor (or chopper) and pulse until it turns to small crumbs. Add parmesan and herbs and pulse until mixed well. If using bread crumbs, then your life is easier because you just need to mix everything in a small bowl.

Saute the mushroom stems, bacon, red onion, garlic in olive oil. Season with salt and pepper and cook until everything looks soft, cooked and smells awesome. :p This will take about 10 minutes. 

Transfer to a bowl and mix in cheeses and herbs. Season with salt and pepper.

Place mixture on top of each mushroom cap until it can take no more.

Sprinkle bread crumb and parmesan mixture on top of each mushroom.

Bake in the oven for 30-40 minutes until the tops are golden brown and the mushrooms are soft (I always poke at whatever is baking in the oven :p)

What's missing in this picture?

Look closely...

Look again...

Okay, so these finished product pictures don't have the parmesan crust in the recipe. This is because this was the first time I made them and forgot to take pics of the ingredients. The second time I made them, I took lots of pictures while prepping, but forgot to take pictures when I took the mushrooms out of the oven. I got excited to serve them, don't shoot me. 

Anyway...

On to the stuffed peppers, which are similar in preparations but just cook it longer in the oven, about an hour until the peppers are nice and tender. 

My stuffed peppers had the following leftovers:

2 large bell peppers cut in half lengthwise with the core and seeds removed, also tossed in olive oil, salt, and pepper (hanging out in a baking dish until they get stuffed)

1 cup Primavera rice (or any rice you have - it just so happened that Mr. G had bought this boxed kind)1 chicken breast cut into small pieces and marinated in salt, pepper, Lizano sauce (or whatever seasonings you like in chicken)

1 medium white onion

3 cloves of garlic

Handful of cheddar cheese

Dried thyme, rosemary, parsley, or oregano (any combination will be good)

Mr. G's only request was to stuff this with MORE...stuff.

I agree. 

Happy fridge cleaning,

Janice