Stuffed Mushrooms

I like my stuffed mushrooms big enough to eat with a fork! I use extra large white mushrooms - easier to stuff.

Ingredients:
2-3 strips bacon, sliced into small pieces and browned
9-12 large/XL mushrooms
olive oil
butter
1 onion, peeled and finely chopped
4 garlic cloves, minced
1/2 cup white wine
1 cup seasoned bread crumbs
parsley
salt
pepper
1/2+ cup mozzarella or parmesan cheese

Preheat your oven to 350 and grease a large cookie sheet.
Remove stems from mushrooms and set aside. Using a melon baller or small spoon, carefully remove as much of the insides of the mushrooms as you can and place the caps, hollow side up, on the cookie sheet. Finely chop all the stems and innards.
In a large pan, heat some olive oil over medium-low heat and saute onion and garlic until tender and almost translucent. Add the mushroom innards, raise heat to medium and cook about 5 minutes. Stir in the wine and continue cooking until most of the liquid has evaporated. Remove from heat, add bread crumbs and bacon. Season with parsley, salt and pepper.
When it's mostly cooled, mix in 1/2 cup cheese. Spoon mix into mushroom caps and top with a small dollop of butter.
Bake until caps are soft and wrinkly. 2 minutes before done sprinkle tops with additional cheese.
Great with Ranch Dressing! And for creamier stuffed mushrooms, add a small amount of cream cheese to the bottom of the caps before you fill them up!

**Allergy-free substitutions
Butter - smart balance or bacon fat
Cheese - omit (they still taste awesome with out!)
Cream cheese - Tofutti better than cream cheese
Bread crumbs - Ener-G bread crumbs or make your own by combining rice crispies, pepper, onion powder and italian seasoning in a food processor
Garlic - omit

Twice Baked Sweet Potato

Very similar to my other twice baked potato recipe, only better!

Ingredients:
1 large sweet potato (the meat is a light yellowish, not to be confused with the orange meat Yam)
2 TBSP smart balance or coconut oil
1/4 cup So Delicious Unsweetened Coconut milk
a handful of fresh chives, cut into small pieces
chili powder
pepper
salt
2 strips bacon, cut into small pieces and cooked well

Start by cleaning the potato and making steam holes all over it with a fork. Cook in the microwave until tender, just as skin begins to wrinkle.
When it's cool enough to handle, cut off the top 1/4 of the potato. Scoop out the meat into a bowl and combine with smart balance, milk, chives, bacon and season with salt, pepper and cili powder. Return all to the inside of the potato and wrap in foil leaving the top open. Bake in the oven at 350 until slightly browned on top.
Perfect for making ahead of time and refrigerating until dinner.