Welcome back to The Cabby Crafter!
I was surprised when I asked my husband what he wanted for dinner and he replied:
"Is it alright just to have salad?"
Oh my.. I had to touch him and make sure he wasn't sick or in a state of delirium.
We have been eating healthier these days since we were finally on our own, in our cozy hideaway.
It feels nice not to eat too much meat and rice (which is a staple for us Filipinos).
It feels nice not to eat too much meat and rice (which is a staple for us Filipinos).
I scoured our ref for stuff to use and came up with this:
"ToBingCab's SPINACH STUFFED MUSHROOMS"
Ingredients:
Fresh Whole mushrooms (7 was enough for both of us)
3 cloves of Garlic
1/4 segment of white onions
Fresh Spinach leaves
Sargento Shredded Monterey Jack, Queso Quesadilla and Asadero cheese
Bragg's Liquid Aminos Seasoning
Salt and Pepper to taste
Procedure:
1. Clean the mushrooms with a damp paper towel. If washing gives you a sense of being extra clean, do it quickly as mushrooms absorb water. Cut off the stems and set aside.
2. Chop the garlic, onion and the mushroom stems. Saute in a little extra virgin olive oil.
3. Add the spinach leaves and season with Bragg's liquid aminos, salt and pepper. Don't overcook the spinach so as not to lose it's superpowers.
4. Scoop a small amount of the sauteed spinach mixture onto the mushrooms. Top with shredded cheese. Arrange mushrooms in a pan and bake at 350C for 15 minutes.
5. Serve while hot but be mindful of the steamy hot cheese. Enjoy!
My friend Sandi mentioned in her blog that eating "meat free" can be fun and delicious too.
It's not just all cold leaves and dressing.
Try this recipe, make your own variation and share it with me.
Mr. Cabby Crafter told me it was "NAMIT!" (delicious).
Happy cooking!
♥ Michelle ♥
