I am usually left out of the Super Bowl festivities simply because I don’t understand football. It has seemed an un-crossable cultural barrier for me as a Chinese woman. While Peter cheers and curses, I’m either reading or taking a walk on the beautiful and deserted trails. I, along with the rest of the world will never understand the extent of the American Super Bowl mania. Everyone is having a party today. I made the mistake by going grocery shopping after lunch and the lines for the cashiers were so long that I left without my grocery. On my way home, I saw the Buffalo chicken wing place on Lombard, which is usually quite empty, had long lines of people ordering boxes of wings to take home.
There was a box of baby bella in the fridge and I decided to celebrate the excitement of the day by making a Super Bowl finger food with the mushrooms.
At the suggestion of a friend, I watched the beginning of the show and was very moved by Lady Gaga’s National Anthem. I am an American after all.
Garlicky Parmesan Baked Mushrooms
8 to 10 oz baby bella
1 cup panko bread crumbs
1/3 cup shredded parmesan
1/2 garlic powder
2 teaspoons dried oregano leaves
2 eggs, beaten
Honey Mustard Yogurt Dip
1 tablespoon Dijon mustard, or coarsely ground mustard
1 1/2 teaspoon honey
2 tablespoon Fage Total or other Greek yogurt
Make the dip and set aside.
Heat the over to 410F
Wipe the mushroom with paper tower, cut off the end of the stems.
Dip the mushrooms one by one into the egg and then coat with panko bread crumbs. If there is not enough bread crumbs on the mushroom, repeat the egg and panko dipping one more time.
Lay the breaded mushrooms on a parchment paper lined baking sheet.
Bake 8 to 10 minutes based on the size of the mushroom. Over cooking will result in sogginess.
Serve warm with the dip or with ketchup.
Happy Super Bowl Day!