Well, I can now say that
I successfully ran and completed a Half Marathon! Don’t worry, I will soon devote a lovely little post about the grueling
13.1 mile day…and
the food that replenished me afterwards 
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Over the weekend, a handful of family members came down to San Diego to celebrate the 21st birthday of my little brother, Brian! Since his birthday happened to be on the same Sunday of the race, the friday night before, we surprised him with a tasty gourmet home-cooked dinner out on Pearl’s relaxing patio. My mom and I had been chatting the week prior to lock down some menu items that were some of Brian’s favorites!
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Tastiest shrimp skewers around town. Brian had never tried them, but love them!
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Oh, wait did I forget one dish? Why, yes I did! Since Brian loves loves loves stuffed mushrooms, we were definitely sure to prepare Walnut Parmesan Stuffed Mushrooms! I had switched up the recipe we normally use for the holidays and added in walnuts, fresh parsley, herbs de provence, scallions, shallots, and sherry.
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Let me tell you, best decision of my life. They were so darn delicious. I have a few left over and am probably going to eat them for breakfast. Now, I have a strict policy on only eating breakfast items for breakfast, but this calls for an exception. That is how good they are!
Here is how we prepared them:
Chop garlic, scallions, shallots, and saute in olive oil.
Chop mushroom stems and add to saute pan.
Chop walnuts and add to saute pan.
Add butter, herbs de provence, white wine and reduce for a few minutes. Add the breadcrumbs and cooking sherry and mix together. Add parsley and grated parmesan romano cheese, salt and pepper, to taste and combine.
Meanwhile, while this stuffing cools enough to handle, place de-stemed mushrooms in baking dish, open side facing up. 
Stuff those suckers. The mixture should be enough to have heaping piles of stuffing in each mushroom cap.
Volunteer your darling little sister to do the stuffing. Why, because she wants to….
Top each stuffed mushroom with freshly shredded parmesan cheese. Throw in the oven, tented with foil and bake for about 20 minutes.
I would love to show you a picture of them actually cooked, but prep time for this little birthday surprise dinner was dwindling fast. You will just have to imagine, melty cheese atop piled high stuffed mushrooms, garnished with a bunch of fresh chopped parsley. YUM.
Again, my apologies. I guess this means you will just have to make them for yourselves!
Walnut Parmesan Stuffed Mushrooms
Makes 24 individual mushrooms
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Ingredients:
24 medium-sized Crimini mushrooms, stems removed and reserved
2 shallots, finely diced
2 scallions, chopped
2 Tbsp butter
3 cloves garlic, minced
3 Tbsp walnuts, chopped
4 Tbsp fresh parsley, chopped (2 Tbsp reserved garnish later)
1 1/2 tsp herbs de provence
3 Tbsp plain bread crumbs
2 Tbsp cooking sherry*
2 Tbsp white wine*
2 Tbsp olive oil, or more if too dry
3 Tbsp Parmesan Romano, grated
1/2 cup Parmesan cheese, freshly shredded, for topping
*Little Yellow Note: If you don’t have wine or sherry, you can use one or the other, and if you don’t have either, you can substitute it with chicken stock.
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Directions:
Clean and de-stem each mushroom and set aside the stems for chopping. Chop garlic, scallions, shallots, and saute in olive oil for 2-3 minutes. Chop up the mushroom stems, add to the saute pan and cook for 2 minutes. Chop the walnuts and add to saute pan. Add butter, herbs de provence, white wine and reduce for a few minutes. Add the breadcrumbs and cooking sherry and mix together, letting the flavors combine for a minute. Add parsley and grated Parmesan Romano cheese, salt and pepper, to taste, and combine. Turn the heat off. If the mixture looks to dry, add more olive oil, or a tad more butter. Let mixture cool for a few minutes so you can handle it with your hands.
Place mushroom caps in a glass baking dish, and start to stuff each one with the mixture. Press the stuffing down into each cap so you don’t end up with a big mess and mushrooms un-stuffed when serving. Top each with a little pile of freshly shredded Parmesan cheese. Tent with foil and bake in oven, pre-heated to 350 F, and bake for about 20-25 minutes. For the last 3 minutes of cooking, take the foil off of the dish. Garnish with fresh parsley and serve as an appetizer or side-dish!
From the Little Yellow Kitchen,
Chrissy
That is all. Now your life is complete 
