As promised ... here are the two recipes for the yummy meal we had Sunday night.
They are both from The Inspired Vegetarian by Christine Ingram
I served them as the main dishes ... not eating meat right now.
Stuffed Mushrooms ( the adapted by Bonnie version )
I used:
6 big mushrooms
olive oil
garlic
fresh parsley
fresh breadcrumbs
salt and pepper
Preheat oven to 180C or 350F
Take the stalks out of the mushrooms. Don't throw them out. Put the mushrooms in a pan with baking paper on the bottom.
Heat a bit of oil and briefly fry the garlic. It called for 2 cloves, use what you fancy.
In a bowl, mix the breadcrumbs (I used two pieces of bread ... chopped in my food processor), parsley (3 tbls), and chopped mushroom stalks. Add garlic, salt and pepper and 1 tbls oil.
Fill mushrooms with mixture. I then poured a bit more oil on top as it seemed a bit too dry.
Cover with baking paper. Bake 15/20 minutes ~ depending on size of mushrooms.
Remove paper at last five minutes to brown the tops ... I also added a bit of feta cheese before I put them back in for these last five minutes !
I used:
6 big mushrooms
olive oil
garlic
fresh parsley
fresh breadcrumbs
salt and pepper
Preheat oven to 180C or 350F
Take the stalks out of the mushrooms. Don't throw them out. Put the mushrooms in a pan with baking paper on the bottom.
Heat a bit of oil and briefly fry the garlic. It called for 2 cloves, use what you fancy.
In a bowl, mix the breadcrumbs (I used two pieces of bread ... chopped in my food processor), parsley (3 tbls), and chopped mushroom stalks. Add garlic, salt and pepper and 1 tbls oil.
Fill mushrooms with mixture. I then poured a bit more oil on top as it seemed a bit too dry.
Cover with baking paper. Bake 15/20 minutes ~ depending on size of mushrooms.
Remove paper at last five minutes to brown the tops ... I also added a bit of feta cheese before I put them back in for these last five minutes !
Italian Roast Peppers
4 small red peppers, halved, cored and seeded
2-3 tbls capers ~ I used baby capers so I didn't need to chop as the recipe called for
10 - 12 black olives, pitted and chopped
garlic, finely chopped
50 - 75 g mozarella
25 - 50 g fresh breadcrumbs ( I used two pieces of bread )
1/2 cup white wine
3 tbls olive oil
1 tsp finely chopped fresh mint
1 tsp chopped fresh parsley
freshly ground black pepper
Preheat oven to 180 C / 375 F.
Place the peppers tightly in a dish - lined with baking paper of course.
In a bowl, mix capers, olives, garlic, mozzarella and breadcrumbs. Pour onto the peppers.
Pour wine and olive oil (I mixed them first) on top.
Sprinkle with herbs and pepper.
Bake 30 - 40 minutes until the topping is crisp and golden brown.
I checked mine after 20 minutes and it was already crisp and golden brown but the peppers weren't cooked. So .. I covered it with tin foil for the remainder of the cooking time ! I might start out with the tin foil on top next time and then take it off towards the end !
4 small red peppers, halved, cored and seeded
2-3 tbls capers ~ I used baby capers so I didn't need to chop as the recipe called for
10 - 12 black olives, pitted and chopped
garlic, finely chopped
50 - 75 g mozarella
25 - 50 g fresh breadcrumbs ( I used two pieces of bread )
1/2 cup white wine
3 tbls olive oil
1 tsp finely chopped fresh mint
1 tsp chopped fresh parsley
freshly ground black pepper
Preheat oven to 180 C / 375 F.
Place the peppers tightly in a dish - lined with baking paper of course.
In a bowl, mix capers, olives, garlic, mozzarella and breadcrumbs. Pour onto the peppers.
Pour wine and olive oil (I mixed them first) on top.
Sprinkle with herbs and pepper.
Bake 30 - 40 minutes until the topping is crisp and golden brown.
I checked mine after 20 minutes and it was already crisp and golden brown but the peppers weren't cooked. So .. I covered it with tin foil for the remainder of the cooking time ! I might start out with the tin foil on top next time and then take it off towards the end !
3 comments:
Those mushrooms look awfully good. I'm checking that recipe out!
Those both looked super yummy. I'll have to give them a try!
these recipes look AWESOME. will try them soon.
i just saw that you had thai chicken soup on your weekly planner. can i just say that I LOVE THAI CHICKEN SOUP??? Went to my mom's this weekend and she made it!! I also LOVE it when I someone else cooks it.
YUM!
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