Our guest chef today is making a low carb friendly dish and a sunny cocktail!
To help support Colleen in her run for Eastern Illinois Foodbank’s Prom, you can donate HERE.
Calling all secret agents,mystery women and international spies, save the date for Prom Benefit 2018! Join us on Saturday, March 10, 2018 from 7-11pm at the Hilton Garden Inn. Celebrate 10 years of giving back to our community and help us raise 600,000 meals for our neighbors in need. Don’t miss a night of dancing,donating and crowing the Prom King & Queen — all for a good cause! This year’s event will offer a night full of fun with casino games, raffle prizes, heavy hors d’oeuvres, dancing and of course crowning a Prom King & Queen!
Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
To serve, sprinkle with the remaining Italian seasoning and season with salt and pepper to taste.
- Juice of 3 clementines
- 1 oz triple sec
- 1 oz tequila
- Sprig of marjoram
- Clementine wedge for garnish
- Pinch of cayenne pepper