Basic Stuffed Portobello Mushrooms

I really don't understand why some people say they can't cook! Ok, I understand that not all of us are big fans of cooking but still... everybody should know how to cook at least basic stuff! What will you do when there's no mommy or daddy to cook for you? Or if your boyfriend/husband doesn't cook ('cause they're men and they have an excuse..)? You'll eat restaurant food all your life or starve to death? Or maybe eat junk food and sandwiches.. I don't want to sound mean but nobody asks you to be a master chef, at least try before you say 'I can't!'. 

I, for example, had to learn how to cook because my parents were working all day and sometimes there were only basic ingredients in the fridge. That's when I started experimenting and asking my mom how to do this, how to do that. I just watched and learned. 

That's why my recipes are easy, quick and healthy! I want to show you all that it is possible to eat healthy even with very little time. So I don't want to hear the "I don't have time to cook so I eat junk food instead." excuse, cause I know for a fact that you can make time for it! 

Now, about this recipe. EASY! I love stuffed mushrooms. Always yummy and ready in no time! This is the basic stuffed mushrooms recipe. It is very versatile so you can try any filling you want. Don't be afraid! Mix ingredients and invent new stuffings. By the way, I can't wait to try this stuffed with spinach and served with a wine flavored white sauce. Yum!

 

Ingredients for 6 servings:

12 big Portobello mushrooms, stems removed and chopped

1 red bell pepper, sliced

1 onion, chopped

1 bunch dill

1 bunch parsley

12 garlic cloves, mashed

ground pepper, to taste (I used Sichuan pepper, I love the flavor!)

sea salt, to taste

1/2 tsp ground coriander

1 tsp dry thyme

1 tbsp oil (for vegetarians - you can use some butter, it gives a lovely flavor)

Directions:

Super-easy! 

 

Heat the oil/butter in a saucepan. 

Add chopped mushrooms stems, mashed garlic cloves, chopped onion,  pepper, salt, coriander and thyme. Sauté for 5 minutes. 

Remove from heat and add chopped dill and parsley.

Preheat the oven at 375° F.

Place the mushrooms in an oven tray.

Add about 1-1 1/2 tbsp of stuffing / mushroom.

Garnish with red bell pepper slices.

Cover the tray with aluminum foil.

Cook for about 30 minutes.

Serve steamy! Yum!

                                 Mishkin says 'Hi!' He just loves to watch me photograph food!