Stuffed Portobello Mushrooms

Last weekend we went to my brother's place.  We love it there.  It is sort of our escape from the busy city.  Every time I go, I cook, especially on their recently renewed kitchen.  It is truly a delight to cook there.

I saw in the refrigerator four beautiful Portobello mushrooms, and instantly I decided to make something with them.  This vegetarian recipe is all mine. 

Stuffed Portobello Mushrooms, ready to eat

Ingredients:

• 4 large Portobello mushrooms
• 2 cups od broccoli
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 2 cups of fresh spinach
• 1/2 tbsp. dry oregano
• 1tbsp. dry parsley
• a little bit of red wine (this is optional)
• Olive oil
• 2 cups of Feta cheese
• Salt and Pepper to taste
• Parmesan cheese to garnish

Mushrooms ready for the oven

Directions:

1. Preheat oven to 400 degrees. Clean mushroom with a damp paper towel. Carefully break off the stems. Season the mushrooms with pepper and place them in a previously greased baking sheet.
2. In a large skillet, heat olive oil and sauté the onion and garlic until translucent and fragrant. Bring the broccoli, spices and wine in. Cook the broccoli, until softened but not mushy.  Set aside to cool.
3. Bring the sauté broccoli mixture and spinach to the food processor.  Use the pulse button to  manage the desire consistency. You want the broccoli and spinach to be roughly chopped.
4. In a bowl, mix the broccoli spinach mixture with the Feta cheese. Fill each mushroom cap with a generous amount of the stuffing.
5. Bake for about 30 minutes or until mushrooms are hot and liquid starts to form under the caps. 

These mushrooms were very delicious.  The greatness of this dish lies in its simplicity. Please make this recipe at home, and let me know what you think. 

Stuffed Portobello mushroom

Buon Appetito!

 

Potatoes and Broccoli Soup

There is nothing heartier than a bowl of soup. This one you can either have it warm or cold. Experimenting with different spices and ingredients has become the signature of my cooking. My hubby describes as "an explosion of flavors". This recipe is light and delicious.

Potatoes and Broccoli soup

Ingredients:

• 4 golden potatoes, peeled and cubed
• 1 cups of coarsely chopped broccoli ( I use everything)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp dry rosemary
• 1 tsp dry parsley
• 1 tsp dry basil
• 1Tbsp Extra Virgin Olive oil
• 1/2 tsp butter
• 1/4 cup cream
• 1/3 cup shredded Gouda cheese
• 1/3 cup 6 Italian cheeses (a little extra for serving)
• Sea salt and pepper to taste

Directions:

1. Boil the potatoes until they are tender.
2. Meanwhile in a large heavy pan, saute the onion until it is translucent. Mix in the garlic and all the spices and cook until fragrant, don't forget to stir all the ingredients together.
3. With a slotted spoon bring the potatoes into the pan and kind of roast them in the spices, garlic and onion mixture. You want them to absorb the wonderful flavors. Add the butter.
4. Boil the broccoli in the potatoes' water for about three minutes. Then bring it to the pan and cook it with the potatoes and spices for a couple of minutes. Reserve the potatoes/broccoli water.
5. Once the water has cool off a bit, place the potatoes and broccoli mixture in the blender, pour the water and blend. You might need to do this in batches. I did.
6. In a medium sauce pan, over medium heat, pour the pure mixture, stir in the butter, cream and cheeses, cook for about five minutes or until all the cheeses are melted.
7. Top each individual serving with the additional italian cheeses.

Let me know what you think, I hope you enjoy it like we did.

Buon Appetito!