d'oh!mestic

When I rang the Capt’n, it was a catalog of doom which began and ended with “The Civic blew up.”

While that’s not exactly true — only the battery went kablammo — it’s knocked us down a car, and the Capt’n is already in the middle of an engine transplant. My car is it  for the time being.

From three cars to one and a whimpering Capt’n — that calls for dinner.

We had a bag of beautiful brown Italian mushrooms the Capt’n found at Albertsons, some cream cheese, a half an onion, cheese, some herbs from the windowsill and one teeny-tiny jalapeño.

I destemmed the mushrooms, sliced up the onion and threw the whole mess into a sauté pan with some olive oil.

And then, while thinking about it, I threw in some rosemary from the window garden, some salt, the baby jalapeño, some garlic, some salt, some New Mexico red.

When everything was nice and delicious-fied, it was mixed in with an 8 oz. package of cream cheese, more rosemary, more garlic, more salt, and more New Mexico red. The mushrooms were stuffed with the mixture, and for an added kick of the ridiculous, I covered everything with cheese.

It went into a 350º oven for 10 minutes. The result?

Damn tasty.

Crappy Monday Mushrooms:

• 18 – 20 big brown “Italian” mushrooms — stems removed from caps and diced
• 8 oz cream cheese — softened
• 1/2 yellow onion — diced
• garlic powder (add in some some freshly minced, if you have it lying around)
• kosher salt
• enough rosemary to last until Judgement Day
• olive oil
• New Mexico red chile powder and a small jalapeño
• Shredded cheese — whatever is lying around

Sauté the mushroom stems, onion and jalapeño in olive oil, and season with salt, garlic, rosemary and chile to taste.

Mix the softened cream cheese with the same spices as added to the mushrooms and onion.

Mix the contents of the sauté pan with the softened cream cheese. Fill the mushroom caps with the cream cheese mixture. Sprinkle with shredded cheese.

Bake at 350º F  (175º C) for 10 minutes.