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

Directions:

1. 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. 
2. In a bowl mix goat cheese and cream cheese together.
3. Mix basil into cheese mixture.
4. Preheat oven to 375 degrees Fahrenheit.
5. Line a baking sheet with aluminum foil. Set to the side.
6. Spoon a heaping tablespoon into the center of each mushroom. 
7. Place on the baking sheet.
8. Sprinkle the tops with paprika.
9. Bake for 20 minutes.
10. Place mushrooms under broiler for 4 to 5 minutes to brown the top.
11. Allow to cool for 10 minutes.
12. Enjoy!