In my blog two years ago, I shared some of our special family ornaments that we have collected through our travels and hang on the tree every holiday season. This year, we took trips to Atlanta, Georgia (for the first time) and also returned to our favorite vacation spot in Sunriver, Oregon...and of course returned with our memories and Christmas tree ornaments to treasure and remember the times with.
The World of Coca-Cola Headquarters and Museum
and our tour of Atlanta, Georgia in March.
Memories of our Whitewater Rafting excursion
with Ouzel Outfitters in Blue River, Oregon in August.
This week while both girls were out for an evening, my husband and I decided to have one of our infamous "nosh nights". Instead of just our typical go-to Genoa salami with Vermont sharp white cheddar cheese and rosemary garlic Triscuit crackers, I decided to take it up a notch and go for a little more fancy holidayesque platter...Crab Cakes with Dill Butter sauce, my favorite Stuffed Mushrooms and finished it off with Toasted Baguette slices with Fig Jam, Proscuitto and Cambozola Cheese, (which by the way is now my daughter's new favorite high end lunch...forget the basic grilled cheese sandwich, she is completely addicted to this.
These mushrooms are elegant enough for an
upcoming New Year's Eve party or
simply perfect for stay at home date night.Stuffed Mushrooms
1 pound white, button mushrooms
1 cup Italian seasoned panko breadcrumbs
2 Tbl. butter
1 small onion, finely diced
2 garlic cloves, finely diced
1/2 cup finely grated Parmesan cheese
1/2 cup mozzarella cheese
1/4 cup chopped fresh parsley
Preheat oven to 400 degrees.
Wash and dry mushrooms well. Pull stems from mushroom caps (set caps aside). Finely chop the mushroom stems.
In a large saute pan, melt the butter over medium-high heat. Add the chopped stems, onion and garlic. Saute about 10 minutes until onion starts to turn light golden brown. Turn heat to medium and add the panko crumbs and saute another 4 minutes. Remove from heat and add the Parmesean and Mozzarella cheeses. Stir well until cheeses have melted into the mushroom/onion mixture.
Spoon (about 1 heaping Tablespoon) each mushroom cap with the filling, pressing gently. Bake on a parchment lined cookie sheet for 20 minutes (check after 10 minutes), until mushrooms are tender and stuffing is gold brown.
One Year Ago: Blueberry-Banana Muffins
Two Years Ago: Rouladen