The end of April means two things:
1. I have less than a month left in this glorious city and really need to start organizing my “where I NEED to eat” list
2. Foodie Penpals reveal day! So just in case you forget what this foodie penpals is all about…it was started by Lindsay @the lean green bean and here’s a little summary of this fantastic foodie program:
Every month you receive your penpal pairing via email. You then contact them to find out all their likes/dislikes/allergies and put together a box filled with scrumptious food products that costs no more than $15. Include something written and send your box off and await to receive your own delightful box of goodies. Then you blog about it at the end of the month. If you don’t have a blog…don’t fret. You can still participate in this wonderful foodie program.
I couldn’t even wait until the picture was taken to rip into that bag of snap pea crisps. Crispy and crunchy with a very interesting flavor, I think they would be perfect for adding texture to a nice green salad in place of the usual croutons. My favorite thing in this box was the peanut butter granola.
The first day I had it mixed into yogurt, the second just eaten straight from the bag. This sweet and peanutty cereal is now a house favorite! Thank you Caroline for the delicious box of goodies! Check out Jennifers blog to see the food gifts I sent to her!
Inspired by foodie penpals, I reached for the bag of pistachios I was gifted last month, combined them with goat cheese, and stuffed them into some button mushrooms, a perfect vessel for this creamy filling. These delicious, cheesy, and rich mushroom bites would make the perfect party appetizer or really the perfect snack anytime. I mean, anything stuffed with goat cheese and pistachios is bound to taste good right?
Goat Cheese and Pistachio Stuffed Mushrooms
6 button mushrooms, stems removed
1/4-1/3 cup of goat cheese, softened
2 tbsp chopped pistachios
zest of half a lemon
1/2-1 tsp fresh rosemary, minced
1 clove garlic, minced
splash of milk
salt and pepper
Preheat oven to 375. Arrange mushrooms on a sheet pan.
Mix together remaining ingredients, adding enough milk until it reaches a stuffable consistency (you don’t want to it too thick you can’t stir it but not too thin it wouldn’t stuff and stay in the mushrooms…I probably used about 2 tbsp milk)
Stuff mushrooms and bake for about 15-20 minutes, until top begins to brown and mushrooms are soft and tender.
Surprisingly so delicious, considering how simple the ingredients were and how quickly they came together. I think they would also be nice over a bed of spinach with a drizzle of balsamic and oil as a salad. The perfect spring appetizer!