Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

stuffed eggplant

Ingredients

• Servings: 4
• 1 eggplant, halved lengthwise
• salt and pepper to taste
• 1/2 cup olive oil, divided
• 1 pound sweet italian sausage, casings removed
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1/2 cup white
• 2 cups italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). scoop out the flesh of the eggplant, chop, and reserve. season shells with salt and pepper, and coat with some olive oil; set aside.
• heat 1/4 cup olive oil in a large, deep skillet over medium high heat. saute sausage and garlic until sausage is evenly brown. stir in the reserved chopped eggplant. season with parsley, salt and pepper. pour in , and cook 5 minutes. mix in the bread crumbs and 1/4 cup parmesan cheese. if mixture is dry, stir in more olive oil. stuff mixture into eggplant shells, and sprinkle top with remaining parmesan cheese.
• bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Freaky Edamame

Ingredients

• Servings: 2
• seasoning mix:
• 2 teaspoons shichimi togarashi (japanese seven spice), or to taste
• 1 teaspoon garlic powder
• 1 pinch salt, or to taste (optional)
• 1 tablespoon vegetable oil
• 1 (1 pound) package frozen cooked edamame, thawed

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• whisk shichimi togarashi, garlic powder, and salt together in a small bowl.
• heat oil in a large skillet over medium-high heat. cook and stir edamame in hot oil until crunchy and hot throughout, 2 to 3 minutes. sprinkle shichimi mixture over the top and toss to coat.

Ahi And Avocado Poke Tower

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 1 teaspoon wasabi
• 2 teaspoons sesame oil
• 1 green onion, white part only, thinly sliced
• 1/4 pound raw sashimi-grade tuna, diced
• 1 mango, peeled, pitted and diced
• 1/2 cucumber, peeled and diced
• 1 ripe avocado from mexico, peeled, pitted, cubed
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• mix soy sauce, wasabi, sesame oil and green onion together in a small bowl. add diced tuna and stir to coat. cover with plastic wrap and place in refrigerator to marinate for 2 hours. drain the tuna; discard marinade.
• to construct the tower, mound and flatten the cucumber in the center of a serving platter. top the cucumber with mango and then the avocado. place the marinated tuna on top. sprinkle with toasted sesame seeds.
• to serve, place chips around the poke tower for scooping. or serve with hot sticky (sushi) rice, or enjoy as is as a salad.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

Real Hummus

Ingredients

• Servings: 2.5
• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
• transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.