I know, you missed me.
Mommy missed you, too. Well, a little. As much as you can miss someone when you’re drinking margaritas and falling asleep at the dinner table. Ok, that wasn’t me, but my father-in-law did. God, I love that man.
Coming home from vacation you always feel one of 2 things. In the off chance that your vacation and travel plans went smoothly, you end up coming home refreshed. In the event that you vacation like my family does and eat every three hours, you feel stuffed.
Who am I kidding. I do that when I’m not on vacation, too.
Here’s a little stuffed something to get you through your monday.
Goat Cheese, Parmesan and Pepper Stuffed Mushrooms
- 3 slices white bread,crusts removed
- 2 scallions, roughly chopped
- 1 red bell pepper seeded and roughly chopped
- 3 ounces fresh goat cheese
- ½ cup freshly grated Parmesan
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound button mushrooms, stems removed
Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the bread crumbs, and stir. Add the parmesan, salt and pepper.
Preheat oven to 350 degrees. Place mushroom caps, cups facing upward, on a large baking sheet. Spoon stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes.
Really, I did miss you.
Love,
Whit
Num!