That’s how it all starts. An innocent maiden voyage evolves into an exploration deep into the unknown. Justify it any way you want to. We can pretend it’s a game. Start with the tip and see how it feels. If it’s no bueno, fair enough. But then again, we’ve already gone this far. What’s a few more steps into the abyss? I mean the collateral damage has already been sustained. So why not enjoy it for what it’s worth? We can write it off as youthful indiscretion. An official OOPSIE! Let’s blame the extra bottle of wine. We both should have known better. But we’re all adults and mature enough to move on. I’m glad we had this discussion. I feel better. Don’t you? Oh by the way, have you tried these killer stuffed mushrooms?
Total time: approximately 15 minutes
Projected cost: $10
Drinking Buddy: Red wine
Ingredients (serves 2):
1. 1 tablespoon of breadcrumbs
2. 1 pinch of salt
3. 1 tablespoon of HONEY
4. 2 handfuls of fresh spinach
5. 3 slices of bacon cut into small pieces (turkey and veggie ok)
6. 10 white mushrooms
7. 1 green onion diced
8. 10 small slivers of Brie cheese
Preheat the oven to 350 degrees F. Wash the mushrooms thoroughly before removing the stem leaving the cap intact and deep. Cut up the stems into tiny pieces. Place the caps in a small bacon pan.
Warm up a pan on medium-high heat. Fry up the bacon slices with the green onions, chopped mushroom stems, spinach, salt and bread crumbs. Cook it all down into edible goodness.
Scoop a teaspoon of the stuffing into each mushoom cap, place a sliver of brie on top of each stuffed cap, and then drizzle the honey over each cap. Bake the stuffed caps until they are warmed through and the cheese melts (approx 5-7 minutes). Serve it up classy on a plate.