My Thanksgiving is gonna be a little wonky this year. My viejo is off in Europe on tour and won’t be home for a few more weeks, and my Aunt who I usually spend the holidays with is going to a friend’s house. My Momma is vegetarian and says the holiday isn’t something she really wants to celebrate. Lucky for me, my son and I are surrounded by amazing friends who have all extended invites to join them and their families for a Thanksgiving feast. I decided to spend Thanksgiving with a dear friend who lives close by. The only thing is… I am for the first time in a position where I am not cooking the main part of the meal. It is both liberating and nerve wrecking. I love that I can actually get ready this year and not be a slave to the kitchen, but it makes me nervous to try and figure out what I can bring as a simple appetizer.
While at Walmart the other day I decided to just walk the market area to see if I could find some inspiration… I knew I wanted to use goat cheese, but wasn’t sure about much of anything else. My friend’s only instruction was to bring a little something we could munch on before dinner is served. After about 10 minutes of strolling I came across some stuffing mushrooms and figured it wouldn’t be the holidays without stuffed mushrooms. Here’s to you and yours…. Happy Thanksgiving!
Ingredients for stuffed mushrooms:
- stuffing mushrooms
- goat cheese (room temperature)
- cream cheese (room temperature)
- basil (fresh, chopped)
- smoked paprika
- Wash and dry mushrooms. With a small pairing knife cut around the stem of the mushroom, then with a spoon scoop the center out. Set to the side.
- In a bowl mix goat cheese and cream cheese together.
- Mix basil into cheese mixture.
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with aluminum foil. Set to the side.
- Spoon a heaping tablespoon into the center of each mushroom.
- Place on the baking sheet.
- Sprinkle the tops with paprika.
- Bake for 20 minutes.
- Place mushrooms under broiler for 4 to 5 minutes to brown the top.
- Allow to cool for 10 minutes.