Stuffed squash blossoms

Ingredients:

• 1 1/2 cups Mixed fresh mushrooms, stemmed and chopped (recommended: cremini, oyester, button, beach)
• 1 Shallot, chopped
• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 1/4 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• Pinch creole seasoning
• 1/4 cup Fresh bread crumbs
• 2 tablespoons Goat cheese
• 6 to 12 Zucchini blossoms, depending on their size
• Basil pesto and Parmesan Reggiano, for serving

Preparation:

Add the mushrooms and shallot in food processor and chop until a uniform small dice is achieved. Heat a non stick skillet over medium heat. Add the butter, 1 tablespoon olive oil and processed mushrooms mixture then season with salt, pepper, and Creole seasoning. Sauté lightly for two minutes and add the bread crumbs and combine. Remove the mixture to a mixing bowl. Add the goat cheese and combine. Using a spoon place a tablespoon of the mushroom mixture into the blossoms and gently close with the petals. In the same pan, heat the remaining olive oil and sauté the stuffed blossom just until wilted. Serve over fresh basil pesto and freshly grated Parmesan Reggiano cheese.

Irene Milito