Yul Lose

Caprese Stuffed Portabello Mushrooms Preheat oven to 375degrees peal and mash and chop 4 cloves of garlic and toast in a skillet in butter until dark brown, stir often so they don’t burn. Wash and remove stem from 4 portabello mushrooms, pat dry with paper towel. 1 bunch fresh basil coarsly chopped 1 7oz. jar sun dried tomatoes packed in oil, dried on a paper towel 4oz. garlic and herb feta cheese crumbled 12 mozerella balls or slices from a fresh mozerella roll about 1/2” thick. Balsamic vinegrette to taste Brush the bottoms and insides of the mushrooms with the garlic infused butter. Distribute the roasted garlic over the inside of the 4 mushrooms. Sprinkle the feta cheese over the insides of the mushrooms, distribute the chopped fresh basil over the cheese and toasted garlic. Place 3-4 sun dried tomatoes on each mushroom and then distribute the mozzarella slices between the dried tomato pieces. Sprinkle with balsamic vinegrette, more can be added when you eat them if not enough now. Sprinkle Italian seasoning over the entire mushroom content. Place in oven on a cookie sheet and bake for 20-25 minutes or until mozzarella is nice and melted. I added a little more vinegrette to mine, Mrs. Lose thought hers was just right as it was out of the oven. She says I can fix these anytime, I guess she liked them. We’re having the remaining 2 for lunch tomorrow. I cooked these in the Pitboss pellet smoker.

Gotta ask. How hard would it be to set it up to where new users/posters can’t post or send PM’s for 24 hours to allow time for verification? Not allowing access to joiners from certain countries might help also if you can tell where they originate from.

Same here, I remember getting $1.00 for mowing a lawn that took 2-3 hours.

Spinach and Mushroom Egg Muffins I tried this one this morning and in my opinion they are the best ones yet. Heat oven to 375 degrees and spray muffin tins with non stick oil like Pam. 2 cups fresh spinach 1 cup chopped mush rooms 1/2 finely diced red pepper 1 bunch green onions finely diced Sauté the spinach in olive oil, I like it to have a little firmness and crunch so I don’t cook it too long. Sauté mushrooms, onion, and pepper in olive oil until onions are soft. 8 large eggs 1/3 cup plain yogurt 1/4 cup smoked Gouda cheese finely minced 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp sea salt 1 tsp dried rosemary Combine the eggs, cheese and yogurt in a mixing bowl along with the spices and beat until well blended with a fork. Add sautéed spinach and mushroom mixture to the egg mixture and stir. Using a soup ladle, ladle mixture into muffin cups, about 3/4 full works well. Stick the filled muffin tins in the preheated oven for 20 minutes. The mixture will swell as they bake. Remove from oven and let sit for about 15 minutes so they’ll firm up, much easier to remove from the muffin cups. Enjoy. Freeze leftover egg muffins in ziplock bags and reheat in the microwave wrapped in a paper towel for 90 seconds or until hot inside.