HAPPY NEW YEAR AND MONDAY MORNING RECIPE POST - WALNUT AND BLUE CHEESE-STUFFED MUSHROOMS

Happy New Year Everyone!

May it be a joyous one for you all.

If you visit this link it will give you another wonderful version of Auld Lang Syne, which I mentioned yesterday.  

I am not one to make New Year's Resolutions, but these sound interesting.  

Which ones will you do? 

Are there any you would like to add?

1. Learn something new.

2. Tell people you love them.

3. Set healthy boundaries.

4. Get outside when you can.

5. Be truthful but not hurtful.

6. Read good books.

7. Sing in the shower.

8. Allow your feelings to breathe.

9. Be delighted by small things.

10. Take responsibility.

11. Practice seeing goodness.

12. Speak kindly to yourself.

13. Speak kindly to and of others, but know your worth.

14. Everyone works very hard so, let us give ourselves a little bit of the lazy.

15. Remember your dreams.

16. Take a walk in the woods, and enjoy the nature that surrounds us.

17. Swallow your pride.

18. Mend a few fences.

19. Stay compassionate and hopeful.

20. Have faith that there is always someone who loves you.

Here in the States it is traditional to fix Hoppin’ John on New Year’s Day.  You can see a recipe I made here. 

I also decided to go ahead with sharing a Monday recipe.  Today's came from 'Inspired by Charm', hosted by Michael. You can find the original recipe here.

Walnut and Blue Cheese-Stuffed Mushrooms:

Serves: 20

Calories per serving: approximately 55

24 large fresh mushrooms (other suggestions were white button mushrooms or cremini mushrooms)

1/2 cup seasoned breadcrumbs

1/3 cup Parmesan Cheese

1/3 cup sour cream

2 tablespoons chopped fresh flat leaf parsley

2 cloves garlic, minced

1/4 teaspoon black pepper

1/3 cup crumbled Blue Cheese (if you are not a fan of Blue Cheese you can use Feta or Goat Cheese)

1/4 cup chopped toasted walnuts

1-2 tablespoons olive oil  

Preheat oven to 425 degrees F. 

Clean the mushrooms and remove and discard the stems. Place the mushrooms stem side up on a baking sheet.

In a small bowl, combine the breadcrumbs, parmesan cheese, sour cream, parsley, garlic, black pepper, blue cheese, and toasted walnuts. 

To toast walnuts (this can be done earlier before you start the recipe) spread them in a single layer on a baking sheet and toast in a preheated oven at 350 degrees for 5 to 7 minutes, or until they become fragrant.  It doesn't take long for them to start burning so we need to keep an eye on them.

Spoon this mixture into the mushroom caps. Lightly brush with olive oil.

Bake for 17 to 20 minutes or until lightly brown on top and heated through. 

Garnish with a sprinkle of parsley.

We enjoyed this very much and didn't make any changes. If you have any leftovers, store them in an airtight container and use in two days. Reheat in the oven for best results.

These can be made in advance. Prepare them the day before up to the point of putting them in the oven. Store them in the refrigerator covered with plastic wrap. When you're ready to serve, bake as directed.

I have been adding the full web address link at the end of my recipe posts. This is in case you prefer to cut and paste rather than use the links above.

https://inspiredbycharm.com/walnut-and-blue-cheese-stuffed-mushrooms/

Thank you for stopping by, have a great week and have a great year!