Good morning and a Happy Thursday everyone. Here it is the 4th of October and still a bit too warm for me. I am ready for some lower temperatures and humidity. Next week we are leaving for our annual see America from the car window. We are heading to Pittsburgh where my husband will perform with a big band jazz ensemble. He is mainly a piano player but also really wails on the saxophone.
Last year we hit the fall season color change just in time. Hopefully this year will be equally as gorgeous. I definitely plan on taking photos. As you know we don’t see much color change here in Florida. I am so excited to get a chance to do some landscape photography outside of Florida.
This male cardinal’s wife likes to preen on the side view mirrors of our car. We have to put plastic bags on the mirrors so that she won’t scratch them up. If we forgot to put them on she’ll be right back over there looking at her self and pecking the mirror, LOL.
Today’s recipe – Stuffed Portabella Mushrooms. I found this recipe in one of my favorite cookbooks, Candle 79. It is actually called tenderloin but obviously it is a take on the real thing. No meat here, LOL. It’s really pretty easy to make and the results are quite dramatic. To make the tenderloin you will need a 2 inch by 3 inch baking ring. I don’t have any baking rings so I used the cans from water chestnuts. Works great. You might want to have a recipe ready that calls for water chestnuts though.
Recipe – Serves 2
4 large portabella mushrooms (cleaned)
12 tablespoons filling of choice (I used brown rice with sun-dried tomatoes & chives)
1 tablespoon olive oil
Preheat the oven to 350 degrees. Massage the oil into the mushrooms and sprinkle a dash of salt and pepper. Place on a baking tray and bake for 15 minutes. Allow to cool and then take a baking ring and center it on the inside of each mushroom. Press all the way down and gently remove the outside pieces. These will form the inside wall to hold in your stuffing. Place your baking rings on a baking tray and place one top from each mushroom in the bottom of the ring. Wrap the outside pieces around the ring pressing into the sides. Spoon in 6 tablespoons of filling in each mushroom ring. Place the other top of the mushroom on top, press down gently.
Bake for 12-15 minutes. Using a spatula to pick up the stuffed mushroom (can and all) place on a serving plate. Lift the ring up from the mushroom and serve. Mashed potatoes and asparagus make for some tasty sides.
Thank you so much for stopping by and enjoy your weekend. Don’t forget to check out Google+ if you haven’t already.