I finally uploaded my pictures from the shower! I apologize for not getting any pictures of table setting and food before people arrived, but it was just way too hectic. Oh well!
I have a small picture of the table setting here. I was able to find some really nice orchids at ACMoore, with matching napkins at a local party store. I got a nice green tablecloth and pink paper plates to match.
It did look really pretty.
I also managed to get some pictures of the appetizers! Lucky you! Well, before they were cooked. But that’s OK, they didn’t look that different.
The stuffed mushrooms were delicious! A couple of people even asked how I made them. Well YOU get to have the recipe right here!
The bruschetta–I’ll save this one for tomorrow!
Enjoy and let me know what you think!
Adapted from: Giada De Laurentiis
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
3 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Ground black pepper
1/3 cup extra-virgin olive oil
28 large white mushrooms, stemmed (save stems)
Preheat the oven to 400 degrees F.
Stir the bread crumbs, cheese, garlic, parsley, about a 1/4 chopped stems, and pepper to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Lightly coat a heavy large baking sheet with olive oil. Stuff the filling into the mushroom holes–fingers are fine!
Arrange mushrooms caps and stems on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms heated through and golden on top, about 25 minutes.
One last picture of all of them: