We're almost finished with the major photo organizing project. Yeah! I just have a box or two of college years photos to go through. The important albums are done. Thank goodness. I'll share a few of the fun pics I came across in the coming weeks. I'm going to start scanning some of my favorites.
I made Crab Stuffed Mushrooms for dinner. Yum! A very nice summery (is that a word?) supper with a salad. Ate it on the patio which was nice but I did notice the spiders have made a few cobwebs again so I added cleaning the patio to my list of things to do this week. Here's a daily dose of food porn and the mushroom recipe.
Shelly's Crab Stuffed Mushrooms
12 fresh Mushrooms, large (I use Crimini)
1 Tablespoon Butter
1 small Yellow Onion, chopped fine
2 Green Onions, diced
2 cloves Garlic, minced
1 6 oz. can Crab Meat
1/3 cup Mayonnaise
1 Tablespoon Prepared Horseradish
1/4 cup Parmesan Cheese
1/4 cup Italian Blend Cheese, shredded
1/4 cup Italian Breadcrumbs (almond meal is what I use to sub)
Salt/Pepper to taste
Olive Oil
Remove the mushroom stems and chop, set the mushroom caps aside. In a skillet, melt the butter and add the onions and cook till golden. Add the garlic and chopped mushroom stems. Saute' for a few minutes. Mix onion mixture with crab and allow to cool for a few minutes. Add mayonnaise, horseradish, cheeses, and bread crumbs or almond meal. Mix well and season with salt and pepper as needed. Spoon the mixture into the mushroom caps and place them on a baking dish. Drizzle with olive oil and bake at 350 degrees F for 25-30 minutes.