summer sundays

Sundays are always prep days in my house. I wake up at "normal time", create a to-do list in my head and eventually hop up and wander to the kitchen.
My laptop has taken up permanent residence on the kitchen counter...after I put on the tea kettle, I sit down to read or write or catch up on my online class before the day gets in my way.
Once the guys start to stir and move around the house, I know it's time to get moving.....
We haven't been home for a couple of weekends, so it seemed like the fridge was more bare than normal and because I committed to starting over tomorrow, I knew I wasn't going to be able to wing it this week.
I took quick inventory and got started on the things that had to be cooked inside.....
I cooked sausage and scrambled eggs for breakfast bowls, rice with broccoli for a quick side dish. Hot work done before 8am!
I prepped all of the veggies and salads and got my water going (super ripe, too soft peaches and basil) then started to make meatballs.
Ugh.... I'm sick of meatballs. Don't get me wrong, I love the pre-portioned convenience, but I had such a busy week last week that I ate meatballs a.lot. :(
A good friend of mine gave me some lean ground pork yesterday and I happened to have a ton of BIG mushrooms in the fridge, so I decided to play around with a new stuffed mushroom recipe....
my experiment paid off....they're delicious, hope you enjoy.

stuffed mushrooms
1# package large fresh mushrooms
1 egg
3 tsp. Italian seasoning or herbs of choice
1/2 cup onion, finely diced
1/2 cup red bell pepper, finely diced
1# lean ground meat of choice
sea salt and fresh ground pepper to taste

1. Rinse mushrooms and dry with a paper towel.
2. Remove stems. Rinse and finely dice 1/2 of the stems to get 1/4 cup. Discard remaining stems
3. Beat egg in a large bowl, Add Italian seasoning and mix
4. Add onion, red pepper and diced mushroom stems
5. Add ground meat and mix until veggies are evenly distributed throughout mixture
6. Form 1 ounce balls of meat mixture and press into mushrooms
7. Sprinkle with a dash of sea salt and fresh black pepper

Grill (meat side up!) on well oiled grill rack for 25-30 minutes, or until meat reaches an internal temp of 165.

Ladies, you can have 4 mushrooms....guys, you can have 6.
Mushrooms are darn close to a free food so enjoy these with extra veggies or a salad on the side.