Working off the following snack-etizers by doing a 50 minute weight workout for chest and arms.Â Shane and I went for a 4.8 mile run for todayâ€™s aerobic activity.Â Legs were ok but still tired at about the 4 mile point.Â Did you know that if you are a runner, when working with weights, you should try to do 15 repetitions to build those endurance muscles.Â
What is IN THE BAG?!â€¦.
Stuffed Baby Bellas with Goat Cheese, Nuts and Herbs, serves 6 as an appetizer
- 6 oz or 6 medium Baby Portabella Mushrooms â€“ peeled, gills and stem removed, wipe clean
- 3 large oil packed, sun dried tomatoes â€“ reserve oil
- 1/4 cup chopped walnuts
- 4 0z Chevrion (Goat Cheese)
- 1 TBS marjoram, chopped
- 1 TBS parsley, chopped
- 6 large fresh basil leaves
- Smoked Paprika
Preheat oven to 375 F
Brush the inside of the mushrooms with some of the oil from the sun dried tomatoes. Lay a basil leaf on each mushroom over the oil.
In a bowl, mix the walnuts, cheese,Â sundried tomatoes, herbs.
Roll the cheese mixture into 6 balls and put in the center of each basil leaf, sitting on the mushroom. Sprinkle with smoked paprika and bake for 15 â€“ 18 minutes.
Such a pretty little mushroom and it tasted so good.
The herbs: Basil, Marjoram, Parsley with chopped walnuts to add crunch to the creamy cheese.
Donâ€™t forget those sundried tomatoes, an absolute MUST in the cheese mix. A lovely sweetness added to all other scrumptious components make these mushrooms a hit at any party, picnic, or friendly gathering.
Fan or not of mushrooms?