Spinach And artichoke Stuffed Portobellos

This is a delicious recipe by Rachel Ray…This was my first try and it was a success..

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegarStuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.


Kale with mushrooms and feta cheese

Simple and fast..But it is delicious…Emeral Lagasse and my feta cheese contribution to his recipe…What can I say!..I love feta cheese..
1 tablespoon olive oil
1 cups chopped onions

1 cup feta cheese

1 cup sliced mushrooms
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
4 cups coarsley chopped kale

1 cups basic chicken stock
Splash cider vinegar

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, mushrooms and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat and sprinkle the feta cheese on top. Serve immediately.

Cauliflower Patties


1 1/2 c. flour

2 tbsp grated Parmesan
2 eggs
1 tbsp. parsley

1 cauliflower(boiled or steamed)

2 tbsp chopped parsley

Salt, black pepper

How to make:

Break up cooked cauliflower and mash with a fork.Mix all ingredients and drop into hot oil in little patties. Brown on both sides, drain the oil.You can substitute broccoli for the cauliflower.