The wedding was magical…
It was amazing to witness seventy close friends celebrate their shared histories and bright futures. Without hovering, Ralph and I enjoyed Meaghan and Theo’s friends completely. I say without hovering because we were conspicuously loving being in the presence of such youth and unbridled happiness, so we were with them a lot!. These kids – young professional adults – were crazy about each other and did nothing but laugh and celebrate life for an entire week.
We got to spend time with Theo’s beloved family and share stories about our kid’s childhoods.
Meggie and Theo’s love for each other radiated through all of us. You could feel the joy in the air. The ceremony was stunning. The speeches were fantastic! Kaitie sang Meggie a love song that brought the house down. Meg and Theo’s first dance started slow and romantic then broke out into crazy fun. When they finished, every other guest got up and didn’t sit down until the wee hours of the morning.
As Ralph and I walked back to our room that night, we didn’t speak. We held hands and basked in the contentment of our daughter marrying the love of her life.
It’s beginning to look a lot like party season. My inbox was full of lovely invitations to family and friends holiday gatherings. I love it! In honour of the upcoming fun, I thought I’d share one of the easiest appetizer recipes on the planet with you…
Easy Stuffed Mushroom Caps
Preheat oven 375*F
8 large stuffing white mushroom caps, stems removed and saved
3 tablespoons extra virgin olive oil
2 cloves of garlic
¼ cup pistachios, shelled and chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 tablespoon fresh rosemary, leaves picked
¼ cup Italian seasoned bread crumbs
¼ cup old cheddar, shredded
¼ cup gruyere, shredded
THE STEPS:
Place the 8 mushroom caps on a parchment lined baking sheet – make sure the caps are clean
Place the mushroom stems, garlic, pistachios, rosemary, salt and pepper in the bowl of your food processor.
Pulse until coarsely chopped.
Place olive oil in a skillet over medium high heat.
When oil is warm, add mushroom mixture and sauté until soft and fragrant.
Remove from heat and stir in bread crumbs.
Divide mushroom mixture between caps and place in oven for 20 minutes
Remove from oven and drizzle a little extra virgin olive oil into each cap.
Divide the shredded cheeses between the 8 caps and return to the oven for 10 minutes.
Remove from oven, allow to cool for 5 minutes then serve.
THE LOVE: The secret to yummy baked mushroom caps is not to over cook them. There’s nothing worse than being at a cocktail party, taking a bite from a mushroom cap and it drains all over the front of you! Slightly undercooked is actually better. You’re looking for cooked but still firm.
one year ago: venison stew
two years ago: spinach salad
It’s nice to be home…
Thanks for reading.
here’s a few suggestions for a cocktail party to include with my stuffed mushroom caps:
