CAPS! CAPS! CAPS! Celebrating a long awaited DC Championship with what else? CAPS!
An unreal experience to be in the midst of my hometown sports history, a moment I’ll remember forever. With my love for food and DC sports, it was only natural I pay tribute to the CHAMPIONSHIP team and name.
Congratulations Washington Capitals. You’ve made DC proud. #ALLCAPS ♥
Hi. Yeah see that crowd up there on the steps of the National Portrait Gallery? Yeah I was there. The moment the Washington Capitals defeated the Vegas Knights for the Stanley Cup? Yeah I was there – well not in Vegas, but running around the Penn Quarter streets outside of Xfinity Center yes.
Being able to share this moment with Washington DC sports fans who have waited for this moment was truly heartwarming. I should add that the DC restaurants, bartenders, security officers, public transportation, and over-all general public truly proved why DC is one of the classiest & hardest working cities out there that night (ignoring political figures of course). They did an impeccable job of keeping Caps fans safe, fed with dank food & drinks obvs, and engaged with the excitement overall.
While not as big as LA or NYC, DC has the charm of a big city with small town feels: the perfect combo for an outgoing introverted person who loves good food, friends, and times, aka yours truly.
PREP: 25 minutes TOTAL: 50 minutes YIELD: 6-8 servings
CHILI GARLIC STUFFED MUSHROOMS
- 1 8oz package Baby Bella Mushrooms
- 1 8oz package White Button Mushrooms (feel free to stick to Baby Bella entirely)
- 1 White Onion medium size, finely chopped
- 2 Garlic Cloves, finely minced
- 3 Thai Green Chilies, finely minced
- 1 tbsp. Sriracha
- 1/2 tbsp. Salt – to taste
- 1/2 tbsp. Ground Black Pepper
- Olive Oil
- Breadcrumbs (Italian or Panko)
- 1 Poblano Pepper
- 4-5 sprigs of Cilantro, with stems
- 1/3 cup Plain Yogurt (feel free to use Plain Greek Yogurt)
- 1-2 Thai Green Chilies (optional)
- 1 tsp. Salt – to taste
- 1 tsp. Ground Black Pepper
- Preheat oven to 400º F.
- Clean Mushrooms thoroughly. Pull off stems and finely chop them. Keep mushroom caps to the side.
- On medium heat, add 1 tbsp. Olive Oil to a pan. Add in chopped Onions, minced Garlic, and minced Green Chilies. Cook for 3-4 minutes.
- Stir in chopped Mushroom Stems. Add Salt, Ground Black Pepper, and Sriracha. Cook for additional 2-3 minutes.
- Drizzle large baking sheet with 1 tbsp. Olive Oil to lightly coat. Evenly spoon filling into Mushroom Caps. Arrange stuffed caps on sheet, open side up.
- Evenly drizzle 1 tbsp. Olive Oil over stuffed caps. Sprinkle Breadcrumbs on top.
- Bake Stuffed Mushroom Caps for 25 minutes.
- Prepare Poblano Yogurt: Roast Poblano Pepper over an open gas flame using tongs to turn until skin is charred & blistered. After, rub off charred skin and chop pepper into large pieces; throw away stem, skin, and seeds. In a food processor, add roasted Poblano Pepper, Cilantro, Yogurt, Green Chili, Salt, and Ground Black Pepper. Blend until smooth consistency.
- you can also roast the poblano pepper under a broiler on high heat for 5-7 minutes if you don’t have a gas based stove-top!
- Drizzle Poblano Yogurt over the mushrooms.
- Serve as a side dish or appetizer.
Poblano Yogurt goes great as a dipping sauce/marinade for grilled seafood and poultry, spread for flatbreads, or on tacos! It’s healthy. It’s spicy. It’s vegetarian. What more y’all need.