Happy Friday everyone. We've been super busy here printing holiday cards and filling orders just in time for Christmas. No excuse for the sporadic posts, but that's what's up. I hope to photograph all of our new paper goodies and share with you all by next week.
In other news, the hubs and I recently hosted our annual holiday party slash his birthday bash. Every year we go kinda crazy with the food, so for this "Lovely Weekend" post, I've decided to share some photos of the food and prep, and my absolute favorite appetizer recipe for stuffed mushrooms. Perhaps one of you will bring these to a holiday party this weekend. This is my go-to when we're invited somewhere, so get excited: my secret is out. Enjoy!
- 1 lb. fresh whole crimini mushrooms
- 1 (8 oz.) container soft cream cheese
- 3 tablespoons chopped chives
- 2 tablespoons chopped walnuts
- 2 tablespoons crumbled bleu cheese
- 2 teaspoons worcestershire sauce
- 1/2 cup chopped stems of mushrooms
- 3 tablespoons unsalted butter
- Italian breadcrumbs
1. Preheat oven to 350 degrees F.
2. Wash and wipe clean mushrooms with a damp cloth. Remove stems from mushrooms and chop up 1/2 cup of them.
3. Sauté chopped stems in saucepan with 1 tablespoon of butter.
4. Sauté both sides of the mushrooms caps in 2 tablespoons of butter.
5. In medium sized bowl, thoroughly combine sautéed mushroom stems, cream cheese, chopped chives, chopped walnuts, crumbled bleu cheese, worcestershire sauce.
6. Spoon about 1 teaspoon mixture into each sautéed mushroom cap.
7. Sprinkle stuffed mushrooms with a pinch of breadcrumbs.
8. Bake at 350 degrees F for 15 to 20 minutes or until throughly heated.
These make 40 mushrooms (Double recipe for more)