Happy almost Friday once again I can’t believe another week has flown by!! I had all intentions of getting this post up early in the morning but the crazy storms last night kept me busy watching. By the time they finally ended I was left exhausted and ready for bed! While I was busy storm watching I had fun reading all of the comments on yesterday’s post. I’m glad to see that I am not the only one who enjoys shopping for food & kitchen stuff rather than clothes! In other news, today is my last day working for my dad so i’ve been busy tying up loose ends, printing out and organizing all of my work! We also went over to visit my grandpa during lunch today which was nice, I hadn’t seen him since Christmas. While we were there he showed me his garden and it made me wish I had room for my own garden :( I think there is just something so amazing about growing your own food. I am keeping my fingers crossed my little potted garden will provide me with at least a small amount of produce this summer. I am planning to grow tomatoes, herbs, spinach, kale, mesculin mix, strawberries and lots of bell peppers. Between my garden and our CSA I am hoping to have lots of beautiful, fresh organic produce to create new, delicious recipes with!
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Mini Pizza Stuffed Mushrooms
adapted from Clean Eating CoIngredients:for the mushrooms:
1/2 T olive oil
2 cloves garlic
16 oz large button mushrooms (you could use portobella mushrooms too)
1 cup organic tomato sauce
1 green bell pepper
1 red bell pepper
1/2 yellow onion, diced
1/4 c fresh basil, chiffonade
1/2 tsp salt
black pepper
fresh mozzarella cheese or cashew cheese
for the cashew cheeze:
1 1/2 c raw cashews
1/4 tsp salt
1 T lemon juice
1/2 T olive oil
1 small clove garlic
Directions: Preheat the broiler on low heat. Remove stems and scrape out mushroom ribs, gently rub with a wet cloth to clean. Place mushrooms ‘belly’ side up on the baking sheet. In the meantime saute onion in 1/2 T olive oil over medium heat until it begins to soften, stir in finely diced peppers and garlic. Cook until soft, about 8 minutes, stir in salt, pepper, and basil. For the cheeze sauce combine all ingredients in a food processor or high speed blender, process until combined adding more liquid as needed. Spoon about 1/2 T of cheeze and 1/2 T of sauce into each mushroom. Fill mushroom to the top with pepper/onion filling and pop under broiler until the top begins to brown watching closely, about 10 minutes.
Saute your veggies for the filling until tender, make the cheeze sauce by combining the ingredients in a blender and scoop out the mushroom ribs. To stuff the mushrooms start first with 1/2 T of cheeze, 1/2 T of sauce, and 1 T of filling. Place the mushrooms on a baking sheet and pop under the broiler until they start to brown and cook through, about 10 minutes!
I was amazed at how delicious and creamy the cheeze sauce which complemented the rich and flavorful filling perfectly!
The mushrooms turned out to be the favorite appetizer and were gone within minutes of serving them. My mom also asked for the recipe which put a giant smile on my face.
Questions:Plans for this evening? Cooking & yoga with my mom, packing and relaxing! Are you a mushroom fan? yep, love them! Do you garden? Any gardening tips? I love to garden but i’m not very good at it… I am hoping to learn more this summer. Check out Cara’s blog for gardening tips! ”The best way to prepare for life is to begin to live.”
Elbert Hubbard
I’m off to get some more work done i’ll see you tomorrow with a fabulous guest post
Kate
Happy almost Friday once again I can’t believe another week has flown by!! I had all intentions of getting this post up early in the morning but the crazy storms last night kept me busy watching. By the time they finally ended I was left exhausted and ready for bed! While I was busy storm watching I had fun reading all of the comments on yesterday’s post. I’m glad to see that I am not the only one who enjoys shopping for food & kitchen stuff rather than clothes! In other news, today is my last day working for my dad so i’ve been busy tying up loose ends, printing out and organizing all of my work! We also went over to visit my grandpa during lunch today which was nice, I hadn’t seen him since Christmas. While we were there he showed me his garden and it made me wish I had room for my own garden :( I think there is just something so amazing about growing your own food. I am keeping my fingers crossed my little potted garden will provide me with at least a small amount of produce this summer. I am planning to grow tomatoes, herbs, spinach, kale, mesculin mix, strawberries and lots of bell peppers. Between my garden and our CSA I am hoping to have lots of beautiful, fresh organic produce to create new, delicious recipes with!
Mini Pizza Stuffed Mushrooms adapted from Clean Eating Co Ingredients: for the mushrooms: 1/2 T olive oil 2 cloves garlic 16 oz large button mushrooms (you could use portobella mushrooms too) 1 cup organic tomato sauce 1 green bell pepper 1 red bell pepper 1/2 yellow onion, diced 1/4 c fresh basil, chiffonade 1/2 tsp salt black pepper fresh mozzarella cheese or cashew cheese for the cashew cheeze: 1 1/2 c raw cashews 1/4 tsp salt 1 T lemon juice 1/2 T olive oil 1 small clove garlic Directions: Preheat the broiler on low heat. Remove stems and scrape out mushroom ribs, gently rub with a wet cloth to clean. Place mushrooms ‘belly’ side up on the baking sheet. In the meantime saute onion in 1/2 T olive oil over medium heat until it begins to soften, stir in finely diced peppers and garlic. Cook until soft, about 8 minutes, stir in salt, pepper, and basil. For the cheeze sauce combine all ingredients in a food processor or high speed blender, process until combined adding more liquid as needed. Spoon about 1/2 T of cheeze and 1/2 T of sauce into each mushroom. Fill mushroom to the top with pepper/onion filling and pop under broiler until the top begins to brown watching closely, about 10 minutes.Elbert Hubbard I’m off to get some more work done i’ll see you tomorrow with a fabulous guest post