One of the loveliest sights at a summer vegetable stands is that of the sun bright orange – golden yellow squash blossoms. But, these beauties are not only stunning to look at – they also taste delicious. However, most people are too intimidated by their looks to attempt cooking with them. Try this dish and you won’t be skipping the blossoms at the farmer’s market or in the produce aisle. And trust me, your friends will totally be impressed with your dish.
Makes 4 small appetizers
1 tbsp olive oil
8 oz. chopped mixed wild mushrooms ( you can also use shitakes or even button mushrooms)
2 cloves garlic, finely chopped
1/2 cup low-fat cream cheese ( you can also use fat free if you prefer)
1/4 cup parsley, chopped
1/4 cup roasted almonds, chopped
Juice and zest of 1/2 lemon
8 squash blossoms
Lemon for serving
Heat the oil in a sauté pan, add the mushrooms and cook on medium high heat until the mushrooms are nicely browned and lost most of their moisture.
Stir in the garlic, cook for 30 seconds, then add the cream cheese, parsley and almonds and stir until all is well combined. Add in the lemon zest and juice.
Take one of the blossoms, gently spread the petals and fill with a few teaspoons of the mushroom mix. Press the petals lightly together to contain the filing. Continue until all the blossoms are filled and the mushroom mix is used up.
If you want to grill the blossoms just put them over direct heat for about a minute per side. You can also pan fry them in a little bit of oil, again just a minute per side will do the trick. Serve with a squeeze of lemon.