I am Man, hear me roar! Brand new radiator in the Camry! Thanks to @avidlistener & @ryanbeydler for the rides & to my dad @bankscorl for instilling the knowledge & confidence necessary to do this myself.

Nashville in Spring is awesome!

It’s great to have talented friends. Listening to @david_myers at @uglymugs

Glad that my sister was able to meet me @uglymugs while she was in town!

Chuy’s and Oblivion IMAX with @jtwylie @davemaze @evan_thon

Lots of coffee and some Vietamese Pho with friends @chriscmusic @laurenhcarp @beloved_joy

Stuffed Portobello Mushrooms

Ingredients:

2 Portobello mushrooms

3 Tsp Butter

Stuffing:

2 Tbsp Wasabi Mayo

1 strip of cooked bacon (diced)

1/2 cup shredded mozzarella Cheese

3 Tbsp grated Parmesan cheese

4 pepperonis (diced)

1/4 cup Panko Bread Crumbs

Directions:

Preheat oven to 375º F

Remove the stems from the Portobello mushrooms and lightly sauté in a pan with the butter. You want them to still be firm in the middle.

In a bowl mix Wasabi Mayo, Mozzarella, Parmesan, Panko Bread crumbs, diced Pepperonis and Bacon. If it seems rather wet and isn’t clumping together add some more bread crumbs. 

Place Portobellos upside down on lined baking pan (I used parchment paper, but aluminum foil would work just as well) Spoon stuffing mixture onto the mushrooms and shape so that it covers the bottom fully. 

Place in oven on top rack and bake for 10 minutes or until the top of the stuffing turns golden brown. Remove and serve. 

VEGETARIAN OPTION!

Skip the Pepperonis and Bacon. That’s all I have on that… though feel free to experiment and get back to me. 

@scott_hill this is for you and your disc golf game

pheven:

I feel greatly perplexed and amazed at the same time. This is awesome. 

I finally understand how to transition from one fantasy tale to the next!