Amazing Day

Wow! I had another one of those amazing days again today. You know, the ones where everything in your day just runs smoothly, without stress or strain. I finally made time today for those things that I've been putting off, saying I don't have time for them...taking down the Christmas decorations on the patio, working out with the trainer for an hour, starting my 4th step, ect. And wouldn't you know it, I had so much extra time show up in my day that I was able to experiment with a new recipe - stuffed mushrooms with caramelized onions, got to snuggle with my husband (of 6 months and 1 day), and am now blogging before bed at 10:42pm - the earliest I've gone to bed in probably the last 6 months. It's amazing how when I make time to do things that honor me and honor God, suddenly extra time shows up in my day. I love that. I just wish I would remember it tomorrow. And the next day.

So we made it to 6 months with hardly a scratch! This was probably the fastest six months of my life (and definitely one of the best...so far!). Eric has gone part time at TB (which according to them is 40 hours, down from the previously required 50), so that he can go back to school. On Tuesday he starts two classes, a GE math class and an Addiction Treatment Class. I'm so excited for him to be really taking a step towards his dream of becoming an addiction counselor. Here's to making dreams realities!

So for those of you interested in the recipes that I said I would post, here is tonight's....

Stuffed Mushrooms with Caramelized Onions

Ingredients:
18 Baby Portabella Stuffing Mushrooms
1/2 cup Light Whipped Cream Cheese
1/4 cup grated Parmesean
3 Sweet Yellow Onions
1 tbsp Minced Garlic
2 tbsp Butter
Olive Oil
Salt

First: Caramelize the onions. I had never done this before and didn't realize how long it would take. I just coated a large pan with a light layer of olive oil (about 1 tbs per onion), and melted 2 tbs of butter on medium heat until simmering. Then I added the onions that were cut finely and coated the onion completely with oil. I then left it at medium for about 30 minutes, stirring occasionally to prevent burning. I also added a dash of salt to the onions. After about 30 minutes, the caramelizing began and it was necessary to stir more often and lower the heat a bit. The whole process took about 45 minutes.

While the onions were caramelizing, I prepared my mushrooms. I used a spoon to carve out the stem and center of the mushroom, placing the carvings in a bowl and the mushrooms on a baking sheet, upside down. I prepared a total of 14 mushrooms and used the extra 4 mushrooms for the stuffing. I would suggest pricking through the center of the mushrooms with a fork to create holes for the extra water from the baking process, mine were a bit watery.

Next I chopped up the 4 whole mushrooms and the leftover carvings into the smallest pieces possible. I then heated two tablespoons of olive oil, the garlic, and the mushroom pieces in a pan over medium heat until the mushrooms were reduced and tender. I then added the caramelized onions. (I used a little too much oil in the caramelization so I drained some of that oil off before mixing it.) I then added the Parmesan and cream cheeses, a dash of salt, and mixed completely.

The next step was to spoon a generous amount of filling into each mushroom.

I did add gluten free breadcrumbs to the tops, but that was totally unnecessary. The caramelized onions are what make this taste wonderful.

Then I placed it in the oven for 20 minutes at 350 degrees.

If you try it, tell me how you like it!

I hope you have an amazing day too!

Annie