Oh, look at that…it’s stuffed mushrooms…again. 😉 What can I say? I like mushrooms. And cheese. I really, really like cheese. My friends even bought me a cheese subscription for my birthday last year. It was probably one of the coolest gifts ever. And the stinkiest. But I think that’s a good thing in this case.
You know what I don’t like? Tomatoes.
I didn’t even like the tomato salad at The French Laundry. Not even the genius of Thomas Keller could get me to like the flavor of tomatoes.
Then one day I slow roasted them. Oh hello there, yumminess.
I’m still not besties with raw tomatoes, but I’m happy to say I’ve found ways to work in the roasted versions into different dishes, like these stuffed mushrooms.
Sweet roasted tomatoes, tangy feta, salty olives all piled into chewy mushroom caps. Oh my yum.
Today I’m guest posting this recipe over on Brunch with Joy. If you haven’t met Linda yet, she is just the sweetest, so you need to get your butt over to her site (1) because you need to meet her and (2) because you need this recipe. I promise you, you won’t regret either.
Get the recipe HERE.
Have you ever hated something then later found a way to get along?
