Oopsie....

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Okay, I'll admit it. I forgot to do tonight's post.

I've been super, super busy working behind the scenes, though. Monday is the launch of the new site and next week I'm going to have several really awesome giveaways for you -- one everyday!

There will be details about the new site and all the giveaways on Sunday night, so that you know exactly what's going on. It's not quite ready yet, so I won't tell you how to find it....

How about an extra recipe to make up for it?

Stuffed Mushrooms
When I was a teenager, we went to the Olive Garden to celebrate someone’s birthday and had stuffed mushrooms. I created this recipe after that experience in an attempt to copy those mushrooms. I later adapted it once we were dairy-free and it’s just as good that way. My father requested this dish at a recent holiday, it’s so good.

Ingredients:
8 oz. button mushrooms, stems removed and reserved
½ c. breadcrumbs
4 oz. clams, chopped
2 oz. asiago or parmesan cheese, grated*
½ tsp. oregano
1 tsp. basil
1 tsp. sea salt
½ tsp. black pepper
2 tbsp. olive oil
*Optional

Directions:
Sautee mushrooms in olive oil until soft and juices are running out. Place in a baking pan. In a bowl, mix together breadcrumbs, clams, cheese (if using), oregano, basil, salt and pepper. Stuff mixture into each mushroom. Top with cheese if desired. Bake at 350 for 10 – 15 min. or until cheese is melted. (If you’re not using the cheese, you don’t need to bake it, you can serve it immediately.) Makes 3 – 4 servings.

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