Saturday, May 26, 2012

Lucy Burdette's Memorial Day Stuffed Mushrooms

Before I get into the food and party aspect of Memorial Day weekend, we should pause to think about what it really honors, right? The day was originally set aside to honor the men and women who died while at war defending our country. Here's a little poem that says it all:

We cherish too, the Poppy red
That grows on fields where valor led,
It seems to signal to the skies
That blood of heroes never dies.    Moina Michael, inspired by In Flanders Fields

This day makes me think of my father, who didn't perish at war, though he considered his service as an engineer in the army during WWII to be one of the most meaningful times of his life. (And he had a long one, dying this past January at the age of 89--and we miss him dearly.) Here he was (top right), getting ready with the 1057 Corps of Engineers to head into France, just before D-Day.

So, our heartfelt thanks to all those who lost their lives...or had them changed by the experience of war.

Okay so, the other reason we celebrate on Memorial Day is that it launches the summer season--hooray! Chances are you might be hosting a party. Or at least going to one...and you've probably politely offered to bring something, hoping of course that hostess will just as politely demur or suggest a bottle of wine. Instead she says, "How about an hors d'oeuvres?"

If you're like me, you can't think of one creamy dip with veggies that hasn't been done to death. Cheese and crackers? Deadly boring. But I do have a delicious and easy recipe for stuffed mushrooms that will make folks think you really put yourself out:).


1 box white mushrooms (although no reason the brown baby bellas shouldn't work too)

1 package cream cheese, at room temperature
1 garlic clove, crushed
1/3 to 1/2 cup shredded Parmesan cheese

Mix the cheeses and the garlic together until well combined. Meanwhile, clean the mushrooms, remove the stems, and set them aside for some other use. I know purists suggest brushing mushrooms, rather than washing, but I go ahead and clean them under running water and then pat them dry.

Stuff the cavities with the cheese mixture and bake at 400 until the mushrooms soften and the stuffing begins to brown. Serve warm. That's it!

Have a wonderful weekend!

Lucy Burdette is the author of AN APPETITE FOR MURDER, the first Key West food critic mystery. DEATH IN FOUR COURSES will be released on September 4.

Please "like" her on Facebook, or follow her on Twitter, and above all, enjoy her mysteries!


  1. What a beautiful new cover, Lucy! Can't wait to hear more about the new book.

    Love this recipe. Especially since it doesn't require a grill. It's something that you can pop in the oven while everything else is grilling!

    BTW, Alton Brown did a great experiment on one of his shows. He weighed mushrooms, soaked one batch overnight and compared them the next day. Almost no difference! Contrary to popular belief, mushrooms do not absorb water. So go ahead and wash your mushrooms. (Psst, I do, too!)

    ~ Krista

  2. Great post, Lucy. Lovely tribute to your dad and a great reminder for all of us to pause and remember those who gave their lives--or, as you put it so well--had their lives change by the experience of war.

    You're recipe is a keeper too. Thank you so much for sharing and enjoy the weekend!