There is my little Rudy Rut-ton. He loves his momma! He misses her too! I’ve been chatting with Grumpy tonight and he has been informing me what a pest Rudy is being. Basically because I’m not home for him to pester! As soon as I sit he’s right there climbing all over me and trying to lick my face. I definitely have to stop him there because I really don’t care for wet kitty kisses! So, since I am not home, Grumpy is the lucky recipient of all the attention! I am sure both Rudy and Grumpy will be happy to have me home on Wednesday!
I had been craving stuffed mushrooms and when I saw the medium sized portabello mushrooms in the grocery I knew it was time to make them! These were the side I made to go with Grumpy’s london broil for Christmas Eve!
These were also my favorite part of the meal. I really don’t have a “recipe” per say so I am going to guesstimate what I did.
HoneyB’s Stuffed Mushroom’s
Wipe 10 medium portabello mushrooms with a damp paper towel to clean.
Remove the stems and dice. Dice one mushroom and add to stems. Saute in 4 Tablespoons butter with 1/2 diced onion. When softened, add 1 cup dried seasoned breadcrumbs, 1/2 cup grated fresh Parmesan cheese and enough sour cream (I always use about 2 tablespoons light sour cream)to moisten.
Spray baking dish with cooking spray. Spoon stuffing into mushroom, packing well. Place in 375 degree oven and bake approximately 25-30 minutes.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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