Redemption

Day 65.

Here's another tip for saving money at the grocery store: Always check for mark-down shelves or carts. The produce department, the bakery, the deli, the meat department, and the grocery department are all good sources of marked-down merchandise. I allow for spontaneous purchases in these areas every month. Sometimes, I find nothing worth buying. Other times, I find a grocery gold mine. This month, I found lettuce, tomatoes, and mushrooms marked down in my produce department. For fourteen ounces of super stuffer mushrooms in perfect condition, I paid 90 cents.

Also, I had some gruyere cheese, half & half, and white wine that needed to be used up. So I made stuffed mushrooms.

And my husband redeemed himself by loving them.

Panko-Gruyere Stuffed Mushrooms
makes about 8 large mushrooms

Ingredients:

• 14 ounces (roughly 8) Super Stuffer mushrooms, cleaned and dried, stems chopped and reserved
• 2 Tbsp salted sweet cream butter plus 1 Tbsp for dotting tops
• 1/4 cup finely minced white onion
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup half & half or cream
• 1/4 lb. gruyere cheese, in small cubes
• 2 Tbsp dried parsley flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• extra salt and pepper for mushroom caps
• 1 cup panko bread crumbs

How it's Done:

1. Preheat oven to 375 degrees. Lightly spray 8" square baking dish with nonstick cooking spray. Set aside.
2. Melt 2 Tbsp butter in a saute pan. Add mushrooms, onion, and garlic. Cook and stir until soft anf fragrant.
3. Add wine. When it stops hissing and the steam cloud goes away, stir in the half & half or cream. Cook and stir several minutes at a simmer.
4. Stir in cheese until it is all melted. Remove from heat.
5. Pour hot mixture into a mixing bowl. Add bread crumbs and stir thoroughly.
6. Lightly salt and pepper each mushroom cap, then fill them with the cooked stuffing. Place a dot of butter on each musroom.
7. Bake 20 minutes, until heated through. Serve warm.