I think it's safe to say that my morning sickness is finally starting to fade away! Yesterday I had the energy and appetite to make Pesto Stuffed Mushrooms!  Unfortunately I didn't take a picture (they didn't last long!), but I wanted to share the recipe since it is so easy!

Ingredients:

• 1 batch of whole mushrooms - about 14 (any variety is fine, I used white)
• 1/4 cup of parmesan cheese
• 2-3 Tbsp of pre-made pesto sauce
• 1/4 cup Italian bread crumbs

Directions:

1. Pre-heat oven to 425 degrees.
2. Wash mushroom caps and remove stems (center should be hallow).
3. Spray cooking spray on a baking dish, and place mushroom caps hallow-side down on the dish - spray cooking spray on top of the mushroom caps as well.
4. Cook in the oven for 5 minutes, and remove.
5. In a small bowl, mix parmesan cheese, pesto and bread crumbs.  Feel free to add more or less of these ingredients to obtain the flavor/texture you prefer.
6. Flip mushroom caps over in the dish (hallow side up), and stuff with the pesto mix.  (*optional: add pine nuts on top)
7. Place dish back in the oven and cook for 8-10 minutes, or until cooked through.
8. Enjoy!!

If I could add something to my previous post about "Working vs. Homemaking", I would add that a con to working is that I lack the time to write!  Actually, that's not really 100% true.  My husband and I have been busy travelling, attending events, preparing to move and beginning to make ready for a baby!


If there's one thing I probably will love more than being a housewife, it will be being a stay-at-home-mom!  I'm really excited to have new things to write about, although any new recipes may have to wait until I get through this period of morning sickness.  I can barely stand the sight and smell of most food right now. So sad!

I'm planning to continue working until we're close to having the baby, but am looking forward to homemaking again!