Bruschetta Stuffed Mushroom Caps

I love mushrooms and it is grilling season. I was inspired from my love of bruschetta to try something new and exciting. I'm sorry this isn't the best picture, but it will give a great idea how the looked prior to baking them. 

For the caps:

4 portabella caps, cleaned and seasoned with salt and pepper2-3 diced shallots1 head of garlic, dicedchopped chiveschopped parsley2-3 Roma tomatoes dicedsplash of balsamic vinegar

Chop, dice and mix ingredients 2-7. Stuff the bruschetta mix into the caps and bake at 450 degrees for 30-45mins or until done.

Happy good eats everyone! :) I will working on updating more with things I have tried at restaurants and items I have cooked. Take care and I hope all is well with you. 

But where did she go??

I've been AIM over the past few month. I left life happen. Over the holidays and into spring, I have been cooking up an hay storm. One of my more recent food trials that went well was a vegan red velvet brownie cake. I will come back later and write a post with some yummy vegan noms! Take care everyone and thanks for sticking by...look out, the adventure has just started.