I have exciting news! We are moving! The time has finally come. Our kids are old grown and leaving the nest, so my husband and I are downsizing to a loft downtown San Diego! I am so excited! We have had so many joys bringing up our kids, but now it is time to move into the next phase of our lives together! I am letting you know that my posts will be a little off and on for a week or two as we get settled into our new home. In the meantime... Let me give you my husbands absolute appetizer recipe:
Gluten Free Stuffed Mushrooms
10 large white large mushrooms
1/2 C GF Italian vinaigrette
1/4 C minced green onions (white and green parts)
2 garlic cloves minced
5 oz gorgonzola cheese
5 oz cream cheese
3/4 C grated Parmesan cheese
salt and pepper
Preheat oven to 350 degrees F.
in a saucepan, add vinaigrett, green onions, garlic, and bring to a boil.
Add 3 cheeses, reserving 1/4 cup of parmesan for sprinkling over the top of the mushrooms. Heat until fully melted and then remove from heat.
Remove the stems from the mushrooms. Fill mushrooms with cooked cheese mixture.
Bake for 25 minutes at 350.