Stuffed Portobello Mushroom

Stuffed Portobello Mushroom

Prep time: 5 minutes
Cook time: 25 minutes hours
Total Time: 30 minutes

4 Portobello mushrooms, cleaned, stems removed
tbs cup olive oil
1 bell pepper,yellow, finely diced
1 bell pepper, red, finely diced
2 green onions, finely sliced
3 celery ribs, finely diced
1/2 cup bread crumbs (use panko if you can)
1/2 feta cheese crumbled
4 tablespoons Worcestershire sauce


1. Preheat oven to 350 degrees.
2. Heat olive oil in a skillet then sweat celery and onions until they become translucent, about 3 minutes.
3. Add peppers and continue to sweat until peppers are slightly softened, about 5 minutes.
4. Brown bread crumbs in the skillet with vegetables, about 5 minutes.
5. Add feta and Worcestershire sauce and continue to mix until feta softens and all ingredients are mixed.
6. Remove and discard the stems from the Portobello mushrooms and place in a baking dish.
7. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes.
8. Enjoy.

I served this with a side of quinoa seasoned with garlic using a basic recipe of 2 parts water to 1 part grain. My three year old loved the whole meal especially the giant mushrooms. It also held up the next day for lunch which I served cold.

It's been a while we've had guests most of the last month and things have been a bit crazy. I made this last night and it was a hit. The rub might be a little difficult to recreate but it's essentially coarsely ground black pepper, dehydrated red and green bell peppers, minced green onion, thyme and ground basil. I served it with green beans and a nice red wine. The meat was so tender it broke apart on the fork. My wife who hates pot roast loved this because of the crust that is created when you saute the roast.

Spicy Peppered Beef Roast

Prep time: 20 minutes
Cook time: 4-8 hours
Total Time: 2 hours 20 minutes

2 to 2.5 lbs beef roast, boneless
1 teaspoon olive oil
salt and pepper to taste
1 onion, quartered
1 lbs carrots, baby
2 cubs broth, beef
4 cloves garlic, minced
4 tbs meat rub, unsalted

1. Lightly oil roast and apply meat rub covering all sides of roast.
   
2. In a large skillet over medium high heat, saute the roast until all sides are browned.
   
3. Place the onion, carrots, garlic in the bottom of slow cooker. Place the roast on top of the vegetables and pour the broth into the slow cooker.
4. Cover the slow cooker and cook on low setting for 8 to 10 hours or on the high setting for 4 to 6 hours, stirring once.
5. Transfer roast to a serving platter and place the vegetables around it. Pour the roast au jus from the slow cooker into a gravy boat.

Spinach and Feta Couscous Salad

This is the couscous salad I made the other day. I made it about an hour before we had dinner it was good but it was much better the next day. The asparagus poached in wine was not something I'll do again. Steamed in water with lemon slices and a little herb d' Provence sprinkled in taste much better. I could see this dish being a entree but I would add calmata olives, cucumbers and more (2-3 oz.) feta.

Spinach and Feta Couscous Salad
Serves: 4
Prep time: 10 minutes
Total Time: 30 minutes

2 cups couscous
1/2 lbs spinach, chopped and dried
1 red bell pepper, diced 1/4 inch pieces
6 ounces feta cheese, crumbled
6 ounces pistachios, coarsely chopped
3 tbs balsamic vinegar
2 tbs olive oil
black pepper, to taste

1. Cook couscous according to package instructions.
2. Place spinach in the bottom of a large mixing bowl. Pour cooked couscous on top of the spinach and allow the couscous to wilt the spinach about 5 minutes.
3. Once spinach is wilted add feta, pistachios toss until incorporated.
4. Add the olive oil, balsamic vinegar, and black pepper toss to incorporate.
5. Eat warm or chill to serve.
6. Enjoy