I am so happy to be back to you this week completely cold-free. I wrote up the Mashed Potatoes post thinking I was completely over it but, friends,
I was so not over it.
Naturally, by the time I did manage to beat the cold away, it was the end of the week and I lost so much precious blogging time that I nearly had a fit.
Blegh. Have you ever noticed that when you feel like you are getting things done, or find yourself in a positive, inspired mood, life just throws all this crazy junk in the way (aka my cold) to keep you from doing it?
That. Is. The. WORST.
I know that is sort of the schpiel when it comes to real life, but it never ceases to
So although I may be scrambling to re-organize all of my delectable Holiday Entertaining posts for the rest of November, I can at least happily share these stupendous stuffed mushrooms today!
They almost didn’t happen though, if you can believe it.
It all started about a week ago….
You see, yours truly has never made stuffed mushrooms, or really worked with mushrooms at all.
They are delicious and I love them, but typically I just enjoy the fruits of others’ labor when it comes to the little tiny (slightly alien-looking) fungi.
So you can imagine my dismay, nay, even utter terror, at removing the stem from a mushroom and noticing that the inside of said mushroom looked,
Yeah, that’s the best way to explain it. I nearly threw the mushroom cap across the kitchen in shock. Seriously, those ridges? They look furry. My food should not be furry. Ever.
Thankfully, with the aid of smartphone camera technology, my mother reassured me that my mushroom was indeed NOT an alien life form that would soon grow legs and eat me.
Phew. Crisis averted.
Other than that little ordeal, these stuffed mushrooms are an absolute breeze and a perfect appetizer for your friends and family at Thanksgiving. Savory, addicting, and easily customized to your favorite flavors (bacon, anyone?!) this is a recipe I will make again and again.
Thank you, Mr. Mark Bittman, and your How To Cook Everything cookbook; so far you are transforming me into quite the cook!
I’ll be back Wednesday with another super easy, yet super fabulous recipe, this time for a stunning (and seasonal!) side dish.
See you then and as always,