I've always wanted to try these. Today, Bean craved french toast, and I wanted to use the plethora of mushrooms that resided in the refrigerator. Ironically enough I bought more of them while we were shopping for wine and bread and things...and stuffed them with:
spinach
mushroom innards
lil' butternut squash (how is it still good?!)
parsley
olive oil
cabernet sauvignon (days old)
and after I'd steamed all of those for a bit, I stuck them in the oven with some mozzarella cheese, and it was SCRUMPSH!
My butternut squash that dear Beckie grew this summer is still good too! I haven't used it yet, but I plan to make a soup with it tomorrow. Maybe I'll borrow Eric's camcam and document the proceedings?!
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