Stuffed Portobello Mushrooms

I recently discovered a delicious new side dish: stuffed Portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these Portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and breadcrumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so […]

Swiss Chard, Mushroom, and Ricotta Galette

Galettes are incredibly easy to make while looking oh-so-fancy, my favorite kind of meal! In this savory galette, I use Swiss chard, onion and mushrooms on top of ricotta cheese blended with herbs and lemon. The crust is made with whole wheat flour. And one of the best parts? After rolling it out, you don’t need to worry about making it look pretty. That’s why it is a galette! Simply fold the edges up into the filling, put it in […]

Mushroom Risotto-Style Pasta with Kale and Bacon

Lately, I’ve been having a lot of success with cooking pasta in what I think of as “risotto style” with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn’t tomato-based. (Often “sauces” that aren’t made of tomato are too rich, at least for everyday meals, because they’re basically just butter or cream.) This pasta is a riff on this recipe from Serious Eats, but […]