Today was the last day of race to clean before the party next weekend day.  I only have  a little less than two weeks here till I go home and frantically craft everything for my wedding. Thank goodness Roland will be with me.  He worked so hard today, that I made some soup for him and his dad. Though I don't know what to call it.  I made a pork meatball Asian style soup for his mom and I.  It was very tasty and used up a lot of the veggies that had almost over stayed their welcome!

 Not my soup found on Google images. I keep eating it before I take a picture

 I should just leave a camera on the dinning table.

Well I tried this recipe a few days ago and it was loved loved loved!  I served these meatball stuffed mushrooms next to a large twirl of angle hair pasta in marinara, or shaved zucchini in marinara. They were a big hit!

Meat ball stuffed mushrooms

9 big fat mushrooms. (not wide, but thick capped.)
half an onion
4 cloves of garlic
Basil
1/3 lb of ground meat (I used beef but anything is ok)
olive oil
1/4 a tsp of salt and pepper
grated cheese. (Italian mix is super yummy, but I just used cheddar, cause its what we had!)

 First you need to take a wet paper towl and just  wipe the dirt off the mushrooms. Then take the stalks out of the middle.  Cut the woody hard parts of the mushroom stalks off and then  chop the rest finely. Do the same with the onion and the garlic.

Place about a Tbs of Olive oil in the pan and place on high to medium heat. Then add the chopped up ingredients.

 When they are browned and transparent take half the basil and  tear it apart with your hands into the pan. Bruising the basil makes it more fragrant! Only give it a little while in the pan, less than a min on a really hot setting then take the pan off the heat.  Put the meat in a bowl and add the onions and mushrooms to the meat. If you added too much oil, or if the  onions gave off a lot of moisture sprinkle in a little bit of flower to absorb some of the liquids. If not just mix thoroughly.

 The oven should be pre-heated to 175 C or 350F.  Take some olive oil and cover the bottom of your baking dish, and a little up the sides.  Then section of a little bit of the meat mixture at a time, and gently place inside the mushroom cap.  Line the caps up with a little space between. Finally add a pinch of cheese to the top and then into the oven!

 They come out golden and  yummy! Use them instead of meat balls or make a big one and cover it with tomato sauce. I loved it!

 I was going to take a picture of it with the pasta, but... I didn't get a chance to!

Muwah!