“Beloved, let us once more praise the rain.
Let us discover some new alphabet,
For this, the often praised; and be ourselves,
The rain, the chickweed, and the burdock leaf,
The green-white privet flower, the spotted stone,
And all that welcomes the rain; the sparrow too,—
Who watches with a hard eye from seclusion,
Beneath the elm-tree bough, till rain is done.
There is an oriole who, upside down,
Hangs at his nest, and flicks an orange wing,—
Under a tree as dead and still as lead;
There is a single leaf, in all this heaven
Of leaves, which rain has loosened from its twig:
The stem breaks, and it falls, but it is caught
Upon a sister leaf, and thus she hangs;
There is an acorn cup, beside a mushroom
Which catches three drops from the stooping cloud.
The timid bee goes back to the hive; the fly
Under the broad leaf of the hollyhock
Perpends stupid with cold; the raindark snail
Surveys the wet world from a watery stone.”
– Conrad Aiken
Praise the rain and give thanks for mushrooms...
- 24 button Mushrooms, peeled and stems removed
- ¼ cup bread crumbs (recipe on this link)
- a knob of butter (for butter flavour)
- 3 tbsp DS Premium Organic Extra Virgin Olive Oil
- ½ cup grated Parmesan cheese
- ½ cup grated mozzarella cheese
- 1 cup finely chopped spring onions
- 1 cup finely chopped mushrooms (use stems from whole mushrooms)
- 2 cloves garlic, crushed
- 1 tbsp DS Pickled Organic Zaatar
- Salt & black pepper to taste
Mushrooms, cheese, butter, garlic… are you getting the picture? It doesn’t get any better!
So simple to make, yet delicious! I have never made these and did not receive a shower of compliments and requests for the recipe! They are really good, and will delight and please everyone! The best thing about them is that they take no time to make, and can even be prepared in advance and baked just before serving! Whether for a snack or as part of your menu for cocktail bites, or even to nibble on while catching your favourite series or movie… they are perfect for every occasion!
Make them often and enjoy 🙂
Have also included for you a video of 3 absolutely delicious cocktail bites that you can whip up in no time. Also included some more cocktail bites recipe links at the end of this post. This is in case you were planning a cocktail party, so you are covered where food is concerned.
In a medium saucepan heat the butter and olive oil, add the spring onions, garlic and mushrooms. Cook until softened but do not brown.
Add the pickled zaatar and stir to coat then add the breadcrumbs and season with salt and black pepper. Stir until all are well incorporated.
Add the parmesan cheese and mix well. Remove from heat.
Preheat your oven to 350 F – 180C.
Place the peeled mushroom caps in a single layer on a baking dish.
Fill each cap with 1 tsp filling, top with the grated mozzarella.
Bake uncovered in the preheated oven for 15-20 minutes or until the mozzarella is melted and slightly browned.
Serve hot or at room temperature.