How to store food at home?
Easy, as they were stored in the store! Only canned or bottled products should go to the fridge after you opened them!
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CREAMY SPINACH STUFFED MUSHROOMS
One of my favorites, super easy to make and very delicious, I make this all the time. 😋
PREP TIME
15 mins
COOK TIME
17 mins
TOTAL TIME
32 mins
AUTHOR Slice of kitchen life
SERVES 5
INGREDIENTS
10 medium / 5 large portobello mushrooms (approx 350-400g)*
3 tablespoons butter, divided
2 teaspoons garlic puree (or crushed garlic)
200g baby spinach leaves
3-4 tablespoons sour cream (or could use softened cream cheese)
4-5 tablespoons parmesan cheese, freshly grated
INSTRUCTIONS
Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter.
Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!
VEGAN STUFFED ZUCCHINI
I love this recipe mostly because I really like zucchinis. 😀
PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes
SERVINGS 4
AUTHOR Megan Gilmore
INGREDIENTS
4 medium zucchini
1 tablespoon extra virgin olive oil
1 red onion , diced
1 red bell pepper , diced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon chili powder
1.5 cups black beans , cooked (or a 15 oz. can, drained)
fresh cilantro (for garnish)
TAHINI "CHEESE" SAUCE
1/4 cup raw tahini
1/4 cup water
4 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1 tablespoon nutritional yeast
1/4 teaspoon fine sea salt
1/4 teaspoon turmeric (mostly for color)
1/4 teaspoon chili powder
INSTRUCTIONS
Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.
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