January 10, 2014

Filled Portobello Mushrooms!



After a couple of weeks of break I’m back into business. Classes started just 3 days ago and I already feel saturated with workload. I haven’t even had time to write down my resolutions for this year. I have many in my mind but I would love to sit down for an hour to plan those goals.

One of the blog-related things that I have in mind is buying a big piece of wood and paint it in white to use as a table-background in my pictures. Like this. What do you think?


In other news, I’m going on a ski trip this weekend. Back when I was living in Venezuela, when deciding where to go to university after graduating high school, I remember not wanting to come to Canada. I was certain that the cold weather was not for me and that those winter months were going to be hell. A few years later, here I am super excited about going skiing.

My first attempts at this sport were a big failure…as soon as I felt I was going too fast I just threw myself on the ground (and then spent like 40 minutes trying to get back up). Thank God that a friend of my boyfriend taught me how to brake and stop without throwing myself into the snow. So, what I’m trying to say is, if you learn how to brake you’ll be good at skiing (says the person who still skis in the green slope and has never even looked at the hard ones).


Changing the subject completely, food! These filled Portobello mushrooms are the perfect side dish. They are super healthy and delicious, plus easy and fast to make. You can fill them with your favorite veggies to adapt them to your taste. Enjoy!


Serves 4 filled Portobello’s, ready in 25 minutes

Ingredients:
-4 Portobello mushrooms, washed and clean
-1 teaspoon olive oil
-1 medium onion, chopped
-2 cloves of garlic, chopped
-3 tomatoes, chopped
-2 cups of spinach
-1/2 lemon juice
-4 teaspoon parmesan cheese
-Pinch of salt and pepper

Kitchin-it!
1. Preheat olive oil in a medium skillet
2. Add garlic and onion. Cook until golden.
3. Add the tomatoes and spinach. Cook until spinach has reduced in size. Sprinkle the salt and pepper.
4. Remove from heat and squeeze half a lemon’s juice. Mix well.
5. Preheat oven to 400◦F
6. Put the Portobello mushrooms in a baking pan facing up and fill them with the cooked veggies.
7. Sprinkle the parmesan cheese on top and bake for 10 minutes
8. Serve warm and bon appétit!


Adapted from here.

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