This afternoon I was able to get more writing done and only have a few more stories to complete. This evening I tested two recipes. Guess I know what we are having for dinner! Stuffed mushroom caps and Brazilian pizza. I made up the mushroom recipe and created it recently but (as usual) didn’t write anything down or measure. Sooooo, I had to remake it. I thoroughly washed the caps and removed the stems. Then finely diced half the stems (the other half I used on the pizza) and 6 green onions. After sauteing the onion and stems in garlic and olive oil I mixed them with 12 finely crushed
ritz crackers, 1 teaspoon dried basil, 1 teaspoon
dried oregano and 1/4 cup grated Parmesan cheese. I filled each cap and placed them in a roasting pan. I poured 1/2 cup of red wine over them, covered the pan and baked them for 25 minutes at 350. I removed the foil covering and put shredded mozzarella cheese on each cap, returned the pan to the oven and broiled the caps for about 4 minutes.
The pizza crust recipe (whole wheat and white flour) makes two large pizzas! So I made a teddy bear pizza with one. I watched a bear pizza crust being made in Bosnia and I just couldn’t resist making it! Brazilian pizza doesn’t have tomato sauce. I used pesto and alfredo sauce with shredded chicken, mozzarella and Parmesan cheese.