Sun-dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you’ll ever eat! Easy, vegan, and a flavor explosion in your mouth! I saw this beautifully large fungus on the shelf at Trader Joe’s and knew it was mine. I went home and scoured through the fridge to see what I had left over to stuff this baby with. I decided that I did not want to add rice or any grain, as it was a huge mushroom and I didn’t want it to be too heavy. Plus, I always make my stuffed mushrooms that way and was ready for a change.
I remember the first time anyone had ever introduced me to this delicious mushroom. My mom and my neighbor had decided to knock down the fence we shared in the backyard to rebuild a taller one for more privacy. I was extremely disappointed to say the least because my next door neighbor, Erick, was the love of my thirteen year old life and had been since I was eight. We would always chat over the fence and hang out. I was beyond bummed! Didn’t our parents know what they were doing to us?! Literally building a wall in between our hearts. Okay, so we just walked out our front doors instead, but still, this led to a diminished ability to stalk one another and two bleeding teenage hearts. Years later my sister and his sister said they found one of Erick’s old sneakers that he had saved that had penned in it “I ‘heart’ HR.” My older teenage heart melted. Anyway, I’m sure you’re wondering why in the world I’m sharing my first love tales of woe with you. Being that we were rebuilding this fence into a fortress (hey, I’m allowed some dramatic license here) we temporarily had no fence in between the yards. “Ahhh…” and love hearts filled the air and love stalking each other was easier than ever. Erick’s mom came over often and BBQ’d with us. One day, she brought over a marinated portobello mushroom for the grill and couldn’t believe that my vegetarian self had never had the wonder of such a delicatessen. I was hooked! This was the best thing since, well, Erick! From that point forth, stuffed portobellos were in my top 5 grilled foods.
I hooked this baby up with canellini beans, baked tofu, fresh basil, sun-dried tomatoes, kalamata olives, spinach, and brushed the mushroom in balsamic and olive oil. This was the birth of the BEST and most flavorful mushroom I had ever eaten, and voila, we now have Sun-dried Tomato and Basil Stuffed Portobello Mushroom on this earth. Woo-hoo! Enjoy, folks!
- 1 large portobello mushroom
- Olive to brush the mushroom
- Balsamic vinegar to brush the mushroom
- Salt and pepper to taste
- Dried oregano to taste
- 4-5 basil leaves finely diced
- 1/4 cup sun-dried tomatoes in oil - julienned
- 1/2 brick of baked tofu diced in small cubes
- 3 Tbl kalamata olives diced finely
- 2 C fresh spinach
- Approximately 1/4 C of cooked white beans
- Preheat oven to 350
- Brush the mushroom with olive oil and balsamic vinegar. Add the salt and pepper and brush over the mushroom again
- Wilt the spinach (pan or microwave) and place on the mushroom
- Add white beans and kalamata olives then top with dried oregano
- Add the baked tofu and basil
- Top with the sun-dried tomatoes
- Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes
- This would be delicious with feta cheese or parmesan cheese as well
- Red Zinfandel, Shiraz, or Syrah
Fried Spiraled Zoodles are the next ‘it’ french fries. Why? For starters, using a spiralizer is ridiculously fun and entertaining on so many levels. Secondly, they’re healthier, and we all know we wanna stay svelte yet eat like a ‘fast foodie’. Thirdly, and most importantly, they’re just damn delicious! Dip those babies in a chipotle mayo and MWAH! There aren’t enough napkins to wipe away your drool. Promise.
I had a twinge of anxiety before making the Fried Spiraled Zoodles because I knew I had to, gulp, fry them! I’m not opposed to frying, though I virtually never do it, it’s the result of a childhood memory. One fine morning my mother was frying away… what? I don’t remember. However, I do most definitely remember her picking up a tupperware cup that was filled with hot grease as it melted onto her lovely white hands, and a scream that pierced through my heart of complete fear. I have no idea how she stayed so calm and collected as she ran to the neighbors to have them watch me as she carted herself to the ER. Hence my frying fright. Needless to say, I was relieved when that portion of this recipe was completed. Also, that brought me closer to the eating portion, and I slobbered it down with a chilled IPA. Not a day goes by that I regret moving back to Portland, OR. Especially when I’m slurping up an IPA. Though I do in fact drink IPA’s from anywhere, I will say with certainty that OR makes the finest of them all, as do they, pinot noirs… in my humble opinion.
Use any dipping sauce from ketchup to mayo of any kind, ranch, blue cheese dressing, Sriracha, hot sauce etc. They will not disappoint! Enjoy!
- 4 zucchinis (spiralized)
- 4 eggs
- Flour - about 2 cups or enough to cover all the zucchini
- Oil for frying
- Salt & pepper to taste for egg
- Dip the spiralized zucchini into the egg with salt & pepper, and then into the flour. Place into and additional bowl as you continue the process.
- Heat a large pan with enough oil to cover the zucchini. When it is fully hot (I used a high heat), add the zucchini.
- Cook until golden or desired crispiness.
- Serve with a chipotle mayo or any sauce you desire.
- You can add any seasoning to the egg mix and/or sprinkle it over the cooked zucchini. Make it cajun, Italian, Greek etc
- A cold beer
This Easter Bunny Cake is a long standing tradition in my mother’s household. We had this cake every single year throughout my entire childhood, and now it’s time for a resurrection! Perfect word of course for such a holiday if you get down with that. Either way, this Easter Bunny Cake is uber adorable, edible, and fantastic, especially when you consider serving it after arranging the cake in the midst of the absolute cutest of Easter decorations (see pics below). Your guests will be more than impressed and may follow up with a few of these: “Awe!!” “Adorable, absolutely brilliant!” “How cute!” “Can your wife make a cake like this?” I kid, I kid, but one can only hope. 😉
I specifically remember my mother making, yes making me wear an Easter bunny costume on several Easters. That’s not the embarrassing part. I had to stand on the front lawn with an Easter basket and greet my neighbors, after getting my face painted and losing all sense of self dignity. I was fifteen years old. Amen. This happened.
My family killed it in the holiday department… every year, every holiday. We went holiday decor bananas and ate like professional food champs. If you didn’t feel like your clothing was about to hurt your soul because you were so full, you’d not eaten enough. It only got better as we neared adulthood because we could at least sneak in some spiked libations when the real adults weren’t looking. On that note, as I made this Easter Bunny Cake I sipped on a sparkling rose, okay, I totally drank half the bottle. I suppose I should’ve included a picture of that as well.
I wish you all an absolutely fabulous Easter Sunday and only hope you can recreate the love that came along with this Easter Bunny Cake, and for that matter, every fabulous holiday this year. Cheers to Springtime and Summer en route! Sip with champagne, sparkling wine, or any delightful drink for that matter. Happy Easter!!!
- 1 box of cake mix (I used carrot cake but you could easily use vanilla)
- Jelly beans
- Licorice strands
- Shredded coconut
- Vanilla frosting
- Chocolate chips
- Food coloring
- Two 8-inch pans
- Mix the cake ingredients and put the 8 inch pans in the oven
- While the cake is cooking, dye some of your coconut green and pink
- When the cake is done cooking, let it cool completely
- Once the cake has completely cooled, cut one of the cakes into the two ears and bowtie as shown in the picture
- Arrange your bunny on a tray and frost it, cover it with coconut, add the colored coconut to the ears and bowtie as shown in the pictures
- Add the chocolate chips, jelly beans, and licorice strands as shown in pictures
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year. To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc