In The Bag: Mushrooms, Nuts, Herbs

Working off the following snack-etizers by doing a 50 minute weight workout for chest and arms.  Shane and I went for a 4.8 mile run for today’s aerobic activity.  Legs were ok but still tired at about the 4 mile point.  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. 

What is IN THE BAG?!….

Hosted by Julia of A Slice of Cherry Pie and Scott of Real Epicurean, we’re back to enjoy In The Bag.  The hosts provide ingredients, the participants create a recipe.   My recipe:

Stuffed Baby Bellas with Goat Cheese, Nuts and Herbs, serves 6 as an appetizer

• 6 oz or 6 medium Baby Portabella Mushrooms – peeled, gills and stem removed, wipe clean
• 3 large oil packed, sun dried tomatoes – 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,  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 – 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.

Don’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?