A few weeks ago Tommy blogged about all the amazing appetizers she made and froze. I could never keep up with that. But I did make a big batch of stuffed mushrooms for the family last week.
Would you like a little tutorial?
Wash and pop the stems off a bunch of button mushrooms.
Mix some prepared pesto sauce with some seasoned bread crumbs. You want a consistency that holds together but isn't crumbly. Stuff each cap with the pesto mix.
Sprinkle some parmesan cheese and pine nuts on top of each mushroom. (You can see I also stuffed some cherry tomatos because Claire doesn't like mushrooms. Benjamin doesn't like mushrooms or tomatos so he had a cheese sandwich.)
Bake at 350ish for 20ish minutes.
Dig in and enjoy.
You may also notice the plate of peel and eat shrimp on the left and the empty wine cooler bottle on the right. And... the gigantic bottle of Hershey's Chocolate Syrup in the middle. Everything's better with chocolate. (I'm kidding. If I remember correctly, the kids had chocolate milk which is why the syrup is still on the counter.)
We ate every last one.