I’ve mentioned before that we spend a lot of time sitting on our back porch, especially on weekends. It seems like some of our best family conversations happen on that porch (or in the car, but that’s another post).
On one recent Friday night, my older son asked me, “Mom, what do you want me to be when I grow up?”
I was caught a little off guard, but I answered, “Whatever makes you happy.”
He wanted to know if I wanted him to make a lot of money.
I told him no, I wanted him to do something he was passionate about because if you love what you do, you never work a day in your life. I forget who said that, but it was someone famous.
He said he’d think about it.
I told him he didn’t have to decide today. He’s only 12, after all.
It did make me think, wondering if I talk too much about money or about how much things cost. When it came down to it, I decided that I didn’t because material objects are not what we value in my family.
Instead, we value things like laughter, going to church together, and cooking and talking on the back porch. To us, that’s priceless.
Bacon Cheese Stuffed Portobellos
5 slices bacon
6 portobello mushrooms
1 Tbsp butter
2 Tbsp onion, chopped
3/4 cup shredded Colby jack cheese
parsley, for garnish
Cook bacon until crisp. Drain on paper towel. Crumble and set aside.
Preheat oven to 400° F.
Remove mushroom stems. Set aside caps. Finely chop stems.
In a sauce pan over medium heat, melt the butter. Cook and stir the chopped stems and onion until tender, about 5 minutes. Remove from heat.
In a medium bowl, stir together the mushroom/onion mixture with bacon and 1/2 cup of cheese. Mix well. Spoon into mushroom caps.
Bake at 400° F for 15 minutes. Remove from oven.
Top mushrooms with remaining cheese and sprinkle with parsley.
Nutritional Information: Calories Per Serving: 376, Calories from Fat: 254, Fat: 28 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1310 mg, Potassium: 125 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 27 g.
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