“The Herb Popper”
Ah, the Oscars… so many stars, and such a great opportunity to get together with friends and make fun of them. Okay, not all of them, just most of them. If you’ve read my posts from last year’s Oscars, you know that for the past three years Ryan and I have hosted a little soiree where we serve dishes based on the titles of the best picture nominees. All this week (and into next) I’ll be posting what we served. The last two years we only had to worry about five main movie-based dishes, but this year, with ten best picture nominees, we had our work cut out for us!
Rather than having things in mind that we wanted to make, we went almost exclusively off of the movie names for inspiration. I ended up making a few of our favorite appetizers, which you’ll recognize from past posts, but I also tried some new recipes. These stuffed mushrooms are the latter, and I’ll definitely be making them again. I thought I’d kick the week off with these to honor “The Hurt Locker” – the title they’re based on – since it took so many awards last night, including best picture.
I had a bunch of ideas of what to make off of the title “The Herb Popper”, but once I came across the recipe for “Ryan’s Mushroom Poppers” from The Vegan Table by Colleen Patrick-Goudreau, I knew that I wanted to use them for this. With both “Ryan” and “Popper” right there in the title it felt like a sign, although an ironic one since my Ryan can’t stand whole mushrooms. He tried the filling though, and loved it.
These were so easy to make (another reason I chose them), and they were seriously delicious. I made the filling (cooked and chopped tempeh bacon, chopped chives, minced garlic, salt, pepper and vegan cream cheese) a day in advance, stuffed the mushrooms the following morning and kept them in the fridge, and then baked them at the beginning of the party. Most of the people eating them weren’t vegan, or even vegetarian, but they were still a huge hit.
Stay tuned for the nine other nominees…