do you think malabar spinach would work in place of the okinawa spinach? Sure, probably better in fact. I added some okra bits to give it some more binding. With the malabar spinach you shouldn't need the okra unless you want the flavor. ~dianne

Cute flowers & nicely done. I think I would sew the pins on the back neatly as i think it will look more professional. if they turn it over & it is stuck in glue they might think it is easy to do.(my thinking anyway!LOL) Love the pincushion. I would try just covering a lid with any old piece of cloth & stuff it full(can hold cloth on with large safety pin pulled over whole thing(not making myself clear- this is just to see how pins go in-GF just made a cotton Sugar & Spice pin cushion-Didn't work so well, the cotton yarn doesn't want to accept pins, it is crocheted. So she used acrylic yarn & made another,needles & pins go in great. The pincushions are kind of like a sock that fits over a glass to absorb sweat from the glass-imagine that you make 3 sizes & each smaller than last & put large 1 on outside, med. 1 in center & small one in center like a miniature 3 tiered cake-higher in the center(center open for thimble. Lesson is cotton yarn doesn't work, acrylic does. Foam wouldn't work, fiberfill might. Those store bought "tomatoes" that have a strawberry added full of pumice are full of some kind of polyfil or similar material. I'm too tired to be on here. Probably goggle "crocheted pincushions & come up with pattern. She copied mine that someone made me. Hope this makes sense! Jan

I use this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda

This is Sharon's recipe. It is simple to make and is delicious. My favourite stuffed mushroom. I've never made it advance, but I don't see why you couldn't. Home Cookin Chapter: Recipes From Thibeault's Table Stuffed Mushrooms ================= Posted by: chase (My Page) on Wed, Apr 13, 05 at 19:57 I don't know if this is inventive, actually they are so simple but they are d@mn good. Stuffed Mushrooms 20 large white mushrooms 1/3 cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2-1/2 cups grated cheddar 1/3 cup bread crumbs more or less if needed Salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft.