Paula and I were on our own tonight so we opened a bottle of wine and made a delicious meal for ourselves. Paula found it in the September 2012 Rachel Ray magazine. It was called Beef and Watercress-Stuffed Portobello Mushrooms. It was pretty easy to make. You just brown some meat, then saute some onions and garlic with the meat along with some Worcestershire sauce and dried marjoram or oregano. Finally, you add a bunch of watercress to the pan and wilt them. The final step is adding some filler in the form of panko bread crumbs and grated romano or parmesan cheese. While all of this is cooking, you clean and roast the mushrooms in the oven at 425 degrees, about 8-10 minutes. When everything is ready, you stuff the mushrooms and top with provolone and return to the oven to melt the cheese, about 7 minutes. This was a very tasty meal although it was a bit dry. Both of us felt like it would have been better if served with a simple tomato sauce to give it some moisture and we would likely serve it that way if we make this again. It was a treat for the two of us and it went well with the bottle of red that we opened that evening. All said, we had a wonderful “date” night!