Mushrooms! Yes Please!
I am always stuffing portobello mushrooms with whatever fresh veggie is on hand and most times, the outcome is quite good. This recipe comes together from start to finish in about an hour and is well worth the time! If you are short on time, you can make the filling the night before, stuff the clean Portobello caps, and bake the next night.
ENJOY!
There are so many new rice options available and the Lotus Foods organic varieties are delicious options. One of my favorites is the Organic Jade Pearl variety that is both organic and gluten-free. It pairs really well with vegetables and in this recipe, I used onions, asparagus, basil, and a tablespoon of capers.
You can experiment with different veggies, but I would suggest you try this one first!
ENJOY!
When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!
If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.
It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.
This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
