Mushroom stuffed mushrooms

I love mushrooms so much that I put mushrooms inside of my mushrooms. This filling and meaty main dish has the depth of 4 different mushroom flavors. The portobello filled with crimini, and shitake shroomies doused in truffle oil.
Along side the earthy flavors of multiple mushrooms, these stuffed potobello caps are also made with the following ingredients.
4 Portobello mushrooms, de-gilled and stemmed
2 c vegetable broth
1 c pearled cous cous
1 c of mixed mushrooms (crimini, oyster, and portobello)
1 c sauteed spinach
1/4 c pine nuts - toasted 
1 medium onion - minced 
1 head of roasted garlic in black truffle oil 
a mix of fresh thyme, rosemary, sage and a pinch of parsley
2 tbs black truffle oil 
Sprinkes of shredded vegan cheese (daiya) 

Roast 1 head of garlic, all doused in black truffle oil, in oven for 30 min at 400
Boil 2 cups of veggie broth then add cous cous, simmer and cover for 12-15 min, until done
meanwhile
De-gill portobello mushrooms
Heat 1 tbs of truffle oil in pan and saute onions until soft, add spinach and toasted pine nuts with herbs, eventually add mushrooms and saute until all moisture is cooked off. Add cous cous and roasted garlic, drizzle with additional truffle oil and saute for 3 more minutes. Add salt and pepper.
Spoon the mixture evenly into each of the 4 portobello mushrooms, sprinkle cheese on top.
Bake or grill at 400 for 15 min

This healthy and gourmet dinner took less than 30 minutes to make, and was able to please a dinner party of four with a steamed artichoke appetizer and a side salad.
This recipe will most definitely keep the vampires away with all the antioxidant rich garlic, but you might want to make sure that whomever else attends your dinner party is sure to eat this garlic heavy dish as well, otherwise they may find you to be rather smelly.

Made with love,
Emily

presto pesto pasta

I am fortunate. I work for a fantastic family as a personal assistant/nanny/chef. Chef being my favorite. They are always up for any culinary concoction I create. Their kitchen, which I like to think of as my office, is a dream. Open, modern,  has every single appliance or tool you could possibly need, artful bamboo cutting boards, great set of knives, the cutest serving dishes, a 3 slot sink great for quick cleaning, and a 6 year old sous chef who loves to assist me.

 When I cook for them I don't have my Nikon with me, so I generally don't post recipes I make for them, but this time I used my phone, so you will have to excuse the iphone photography.

This is a go-to meal, easy, fast, tasty, and healthy. The 4 most important qualities in weeknight cooking.  Some people tend to be deterred by home made pesto. Not sure why, nothing beats the bold flavor of made-it-myself sauce- this pesto is literally 1 min of prep. with impressive flavor.

Presto Pesto Pasta

Ingredients 

•  Pasta, I used Fettuccine
• Asparagus
• Sun dried Tomatoes
• Artichoke 1 can
• Leeks chopped
• Garlic minced
• Mushrooms (I always add shroomies in mine, but I leave them out by request of their daughter)
• Olive Oil 
• S&P 
• Pesto  (home made) -put following ingredients in food processor and pulse until smooth
• 2c fresh basil
• 1/4 c pine nuts
• juice of 1 meyer lemon
• 1 avocado
• 1/4 c EVOO
• 2tbs nutritional yeast
• S&P
• a few splashes of H2O if it is really thick

 

saute garlic and leeks until tender, meanwhile cook pasta according to pkg and

 chop asparagus, sun dried tomato and quarter artichokes

 Add all veggies

And S&P

 Once the pasta is done and drained combine with pesto and veggies. Lovingly stir until every inch is coated in the flavorsome pesto.
Serves 4 and takes 20min to make.

 

Made with love, 

Emily