You ever get that feeling where you want a bunch of hors d’oeuvres instead of a real meal? That’s what happened to me the other day. And since I had no cocktail parties on the horizon, I decided to make a couple of appetizers for myself for dinner: Cheesy Garlic Potatoes and Blue Bacon Stuffed Mushrooms.

I love potatoes. I love garlic. I love cheese. Do I have to say anything more?

I used parmigiano-reggiano but think I will try Asiago next time. I want that melted cheesiness!

Cheesy Garlic Potatoes from The Crepes of Wrath

20-24 small red potatoes
10 garlic cloves
2/3 cup olive oil
2/3 cup Asiago or Parmesan cheese, grated (I used Asiago but I think Parmesan would be much better)
1/2 cup mayonnaise
1 teaspoon dried basil
paprika, for sprinkling

1. Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, then turn the heat down to medium-high and cook for 15 minutes, or until fork-tender. Drain the potatoes, rinse with cold water so they stop cooking, and place in the fridge while you prep everything else so they are cool enough to touch.

2. Preheat the oven to 350 degrees F. Put the garlic in a small sauce pan and cover with the cup of olive oil. Over medium-low, cook the garlic until golden and fragrant, about 10 minutes. Remove the garlic from the oil and using a fork, mash it up until it’s as smooth as you can make it.

3. In a medium sized bowl, combine the mashed garlic, dried basil, mayonnaise, and grated cheese. Add pepper to taste, and salt if you really think you need it (the cheeses in this recipe are already pretty salty). Grab your potatoes and cut them in half, then using a teaspoon, scoop out some of the pulp of the potato. I scooped about two teaspoons out; you want to make sure that the shell of the potato is still in tact but that there’s enough room to put the filling in it.

4. Line a baking sheet with tinfoil or parchment paper and spray with non-stick spray. Stuff the potatoes with the filling (about 2-3 teaspoons) and bake for 20-25 minutes, until the cheese is bubbling and golden. Serve immediately.

I’ve made these stuffed mushrooms before: Joseph, my sister, and I devoured them quickly on New Years this year (when I took on the daunting task of making five different appetizers for dinner). These are not healthy, but I would be perfectly happy to only blue cheese and mushrooms for the rest of my life.

I’ve made them with both button mushrooms and large stuffing mushrooms. I think I prefer the former as you can sometimes just pop them in your mouth. The original recipe calls for the ingredients to be blended, but I skip that part. Texture is good!

Blue Bacon Stuffed Mushrooms from
3 strips bacon
6 large mushrooms
1 Tbs butter
1/2 onion, diced
1 clove garlic, minced
3 oz. cream cheese
3 oz. blue cheese
2 Tbs bread crumbs

Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.

Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.

Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Stuff cheese mixture into mushroom caps and place into prepared baking dish.

Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

1 Comment

  1. “I love potatoes. I love garlic. I love cheese. Do I have to say anything more?”


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