Vegetable Stuffed Portobello’s

I’ve been trying to cook lighter lately, and sometimes that can be challenging when cooking for a man too.  Both John and I love mushrooms, but they are usually “in” something.  This time, I decided to make them the star.  This dish is incredibly simple, with fresh, clean ingredients.  The meaty mushrooms are hearty and filling, and the fact that this dish is primarily vegetables is pleasing to the health-conscious individual.
I’ve included directions for a simple garlic pasta, but there are many things that would pair well with these mushrooms, or even use younger crimini mushrooms and serve as an appetizer.
By the way, these are delicious for lunch the next day!  🙂

Ingredients:

Mushrooms:
●10 (or so) 3-inch portobello mushrooms, wiped clean, stems removed
1 zucchini, chopped
●1 cup fresh spinach, chopped
●1 6-oz jar of artichokes in brine, drained and chopped
●1/2 cup onion, chopped
5 cloves of garlic, minced
1 ½ cups mozzarella
●1 tsp dried oregano
●sea salt and fresh ground pepper to taste

Garlic Pasta:
●Angel Hair Pasta (about 4-5 servings)
●3 cloves of garlic, minced
●3 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375.

Arrange mushroom caps upside down on a lightly sprayed baking sheet.
In a medium bowl, combine remaining ingredients, adding salt and pepper to taste.    

Mound the filling into the mushroom caps, distributing evenly.  Try to use all the filling, it will cook down quite a bit.

Bake for about 25 minutes, or until heated through and golden brown.

Meanwhile…

Cook angel hair pasta according to package directions.  In a saute pan, cook garlic in olive oil on medium heat until golden brown.  Toss pasta and garlic oil together and salt to taste.  Serve immediately with hot mushrooms.

Advertisements

Thyme Roasted Fingerling Potatoes

I love fingerling potatoes and have had this simple recipe in my mind for the past couple of weeks.  They’re nothing fancy but very flavorful!   I served my potatoes with scrambled eggs with onion and green pepper, but they would go perfect with a roast, chicken, fish, steak or whatever your heart desires!  ~Janna

DSC_0172

Ingredients:

1/2lb fingerling potatoes, washed and patted dry
1 Tbs olive oil
2 tsp of fresh thyme
1/4 tsp kosher sea salt (more to taste)

Turn oven to 375 degrees.  Cut the potatoes in half length wise, toss with olive oil in a bowl, add thyme and toss again to coat evenly.  Add the salt and stir.

DSC_0173

Lay the potatoes skin side down on a baking sheet and bake in the oven for 15 minutes or until tender.

DSC_0174

Turn oven to broil and cook potatoes for an additional 2 minutes just to brown and crisp them.  Remove from oven and cool slightly.  Enjoy.

DSC_0175

Savory Cilantro Sauce

Have I mentioned that I love cilantro?  It’s one of my favorite herbs.  I love the distinctive flavor and I use it in many of my dishes.  Unfortunately, fresh cilantro does not last very long once picked.  You can prolong the life of it by snipping the ends and storing it in your refrigerator in a cup of water, like a bouquet of flowers.  Or, preserve it in the freezer using this incredibly flavorful sauce.  Drizzle over meat or seafood, use as a marinade or a stand-alone sauce, toss with pasta, the sky is the limit!  ~Joanie

Ingredients:

2 cups cilantro, roughly chopped
3 cloves garlic
¼ cup olive oil
Juice of 1 lime
½ tsp sea salt
⅛ tsp cayenne pepper

Directions:

Toss all ingredients into a food processor and puree, OR use an immersion blender.  The immersion blender takes a little more time and patience, but it works out.  Taste test it to make sure you have it how you like it.

  

Fill a clean ice cube tray with the sauce and let freeze overnight.  Once frozen, pop those babies out, throw them in a ziplock and store them in the freezer.  The small cubes make thawing a cinch, and you now can add that fresh cilantro taste to any dish.