Goat Cheese Stuffed Mushrooms

We started with a recipe from Martha Stewart and changed it up a bit...

Olive oil, for baking sheet

2 slices white sandwich bread

1 slice wheat sandwich bread

2 garlic cloves, coarsely chopped

1/2 a shallot, coarsely chopped

6oz soft goat cheese, crumbled

1/2 cup fresh parsley leaves

1/4 cup Sparkplug

Coarse salt

A large package large white button mushrooms (15-20), stems removed

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.

In a food processor, pulse bread, garlic and shallots until fine crumbs form; set 1/2 cup aside.

To food processor, add goat cheese, parsley, and Sparkplug. Season with salt, and pulse filling until combined.

Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs.

Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Very quick and easy recipe and SO tasty!

Eggs of the Devil?!

I'm planning what I hope will be a yearly Tea Party. My menu includes a recipe for Deviled Eggs that I found on Martha Stewart's website.

Since today is the day after The Big Snow, I don't have several ingredients so I made some substitutions and it turned out pretty well.

6 eggs, hard boiled, peeled and halved lengthwise.
1/4 cup light mayonaise
1 shallow tbsp McMenamins Terminator Stout Stone-Ground Mustard
1 1/2 tbsp finely minced white onion
1 twist of ground black pepper
1 shake of paprika
1 tbsp Homeward Bound Sparkplug Hot Sauce
a sprinkling of kosher salt

Combine yolks with remainder of ingredients and spoon or pipe into the egg-white.



Nom.