Spinach Stuffed Portobello Mushrooms

I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.

Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.


  • 4 Portobello mushroom caps, stems removed, wiped clean
  • Olive oil cooking spray
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 10oz frozen chopped spinach
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (6oz)
  • 1 tablespoon minced garlic
  • ¼ cup grated Parmesan


  1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, defrost spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.

You can find complete recipes of this Spinach Stuffed Portobello Mushrooms in


Roasted Asparagus and Mushroom Carbonara

The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the older recipe? I was all set to go when I remembered the roasted cauliflower and mushroom carbonara and I knew that a roasted asparagus and mushroom carbonara would be amazing since asparagus and mushrooms are such a fabulous combination! This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. As much as I enjoy the cauliflower version I think I like this asparagus one even better and it just screams summer!


  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
  • 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
  • 1 clove garlic, chopped
  • 2 eggs
  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
  • plenty of fresh cracked black pepper
  • salt to taste
  • 1 tablespoon parsley, chopped


  1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Start cooking the pasta as directed on the package.
  3. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.

You can find complete recipes of this Roasted Asparagus and Mushroom Carbonara in


simple mushroom penne with walnut pesto

Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.

For the Pasta

  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping

For the Walnut Pesto

  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste


  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
  3. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  4. Heat the butter over medium heat in a wide skillet.
  5. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
  6. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  7. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

You can find complete recipes of this simple mushroom penne with walnut pesto in


Ravioli With Goat Cheese And Spinach Filling In Parmesan Cream Sauce

My ravioli mold proved once again that 26 bucks I spent on it was not a waste of money. After I posted my first recipe for ravioli in a red, tomato-based sauce, I got obsessed with the thought of making the ravioli in a different type of sauce, this time – white, creamy, and cheese-based. And, I didn’t want ravioli to be filled just with cheese as most store-bought ravioli seem to be: instead I wanted a veggie and creamy ravioli filling, and goat cheese and spinach proved to be a perfect match for each other. I am very happy to present you with this simple recipe for ravioli with goat cheese and spinach filling in a light Parmesan cream sauce with mushrooms.
The accompanying sauce is pretty basic but it’s made completely from scratch: cheese and cream with sauteed mushrooms and garlic plus seasonings. The sauce lightly coats ravioli creating the perfect creaminess to complement the pasta. The ravioli filling, made with goat cheese, chopped spinach, and nutmeg plays a leading role in this recipe, with each ingredient contributing something different to the overall flavor: goat cheese provides richness and creaminess, spinach – savory side, and nutmeg contributes sweetness with a savory accent.
Ravioli mold did a great job this time, just like before. 100% of my ravioli came out free of air pockets, and upon boiling 24 ravioli (double the recipe here), only 2 of them got little cracks in pasta and even that because I overfilled some of them with the filling and the pasta dough got really thin in some places and burst. None of ravioli got open along the seams. The texture of pasta dough was perfect, too: so soft and thin and yet just of the right consistency to keep ravioli together.

Ingredients for ravioli dough from scratch (makes 12-18 ravioli using mold):

  • 1 1/4 cup flour
  • 1 egg
  • 1/4 cup hot water
  • 1/4 teaspoon salt

Ingredients for ravioli filling (makes 12-18 ravioli, using mold):

  • 1/3 cup cooked spinach (or 1/2 bunch raw spinach – to be cooked)
  • 2 oz goat cheese
  • 1/3 cup Parmesan, grated
  • nutmeg
  • salt and pepper

Ingredients for mushroom and parmesan cream sauce:

  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced
  • 4 garlic cloves, chopped
  • nutmeg
  • 2 tablespoons white wine
  • 1 cup half-and-half
  • 1 to 1 1/2 cups parmesan cheese, grated
  • chopped chives, leeks, for garnish

To make ravioli dough:

  1. Mix flour with salt.
  2. Stir water with egg until well mixed.
  3. In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
  4. This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.

You can find complete recipes of this Ravioli With Goat Cheese And Spinach Filling In Parmesan Cream Sauce in


Philly Cheese Steak Stromboli

Philly cheese steak wrapped in a flaky crust and bake to perfection! this is the perfect weeknight family dinner.
Strombolis are an all time classic comfort food. We usually prefer a strombolis over pizza when we are really hungry and want something that will satisfy the hunger. Strombolis get the job done right!
They are packed with meat, cheese and sometimes marinara sauce, depending on what type of stromboli you are making. I HAD to make a Philly cheese steak Stromboli because we live in Philly now and it would be a shame not to!
This stromboli is the the perfect combo of pizza and cheese steak. It’s packed with thinly sliced steak, mushrooms, onions, green peppers, an cheese of course. You can use your own homemade pizza dough, supermarket dough, or the canned dough. It fills you up! if it were up to me I would eat this everyday but I’m holding back.


  • Pre-made Pizza Dough (one pizza dough makes 2 Strombolis)
  • 1 lb roast or sandwich steak, sliced thin
  • 1 medium onion, sliced thin
  • ½ green bell pepper, sliced thin
  • 2 jalapenos seeded, washed, and sliced (optional, spicy)
  • 8 oz mozzarella cheese, shredded or sliced
  • 6 slices provolone cheese (optional)
  • 1 small jar sliced mushrooms
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • Salt and Pepper to taste


  1. Preheat oven to 400 degrees. Heat a large pan to medium/high heat.
  2. Add 1 Tbsp oil, place steaks in pan and Sprinkle steak with salt and pepper.
  3. Cook for minutes then add the slices onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned.
  4. Don’t overcook the meat and veggies because they will still cook in the oven.
  5. With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle.
  6. Pour the steak mixture in the center make sure you leave about ½ inch of the dough edges plain so the dough will stick when you roll it).
  7. Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf.

You can find complete recipes of this Philly Cheese Steak Stromboli in


Spinach and Mushroom White Pizza for #WeekdaySupper

It’s probably bad of me to admit this but I could eat homemade pizza every night. Maybe not so bad because most of the time my pizzas are loaded with veggies.
To make the process easier I always cheat and buy store bought dough, the good stuff from the deli. After a few unsuccessful attempts at making my own I threw in the towel.
Originally I planned to recreate California Pizza Kitchen’s White Pizza, but then mushrooms caught my eye at the store and I just needed them on my pizza. If you left them off you would have my copy cat version of the CPK pizza.
The dollops of ricotta are possibly my favorite thing about this pizza, well that and the mushrooms. A white pizza is just not complete without big dollops of creamy ricotta cheese. Pizza is a great way to kick off your week and look at that, this one just happens to be meatless for Monday.


  • 1 clove garlic, minced
  • 2 tablespoons olive oil + 1 teaspoon
  • 16oz sliced baby bella mushrooms
  • pizza dough
  • ½ cup ricotta cheese
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup packed spinach leaves, torn


  1. In a small saucepan warm 2 tablespoons of oil and garlic on the lowest heat.
  2. Just enough for the garlic to infuse the oil, but not burn, about 10 minutes
  3. In a large skillet saute mushrooms with 1 teaspoon olive oil, until lightly browned, they will cook more in the oven.
  4. Preheat oven to 450 degrees. Heat pizza stone covered in corn meal in oven.
  5. Roll dough out on a well floured surface, until desired thickness is achieved.
  6. Spoon garlic infused oil over the crust, choosing to use the garlic or discard (I used it).
  7. Scatter spoonfuls of ricotta over pizza.
  8. Sprinkle with mozzarella and parmesan.
  9. Top with torn spinach and mushrooms.
  10. Bake 18-20 minutes until crust is golden and cheese is browned and bubbly.

You can find complete recipes of this Spinach and Mushroom White Pizza for #WeekdaySupper in


Asparagus Bacon Quiche

The BEST Quiche!  That’s what I kept hearing at the Ladies Brunch.  This Asparagus Bacon Quiche is full of smoky bacon with fresh asparagus and creamy shredded cheese.
Perfect for a summer dinner with a green salad on the side. Whether I’m making this quiche for dinner or breakfast  I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven.  This Asparagus Bacon Quiche is also great for entertaining out of town guests.


  • 1 store bought prepared pie crust
  • 8 ounce sliced mushrooms
  • 1 tablespoon oil
  • 1/2 pound asparagus cut into 2-inch pieces
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions, sliced
  • 1 roasted red pepper, sliced
  • 1 1/2 cup white cheese, shredded (jack and muenster)
  • 6 strips of smoky bacon, cooked and cut into bite size pieces
  • salt and pepper


  1. Preheat oven to 375 degrees.
  2. Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
  3. In a medium skillet saute mushrooms with oil until golden.
  4. Set aside to cool.
  5. Fill a medium saucepan with enough water to cover the asparagus.
  6. Bring water to a boil; add asparagus and boil 1 minute.
  7. Drain immediately and set aside to cool.
  8. Roll out the prepared pie crust, press into the sides of the tart pan.
  9. In a large bowl lightly beat the eggs, add the cream and stir together.
  10. Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
  11. Salt and pepper to taste.
  12. Gently fold all ingredients together and pour into prepared tart pan.

You can find complete recipes of this Asparagus Bacon Quiche in



It’s the 1st of August. How is it the 1st of August already? I say it every year and every year I feel like it’s going faster and faster. I sometimes feel overwhelmed at how quickly the years seem to be flying past me. When I was in school I was SO excited when the year’s would fly past because it would mean our December holidays were upon us, but now, I don’t know how I’m going to get everything done I still need to get done this year. But then, this is how I always feel and what doesn’t get done this year, always seems to get done the next year. It is frightening to think that my babies are turning 3 soon. Three! It feels like yesterday when I was lying on the bed watching them play in my tummy.
Anyway, on to the food. As my beautiful hometown, Pretoria, starts warming up during the day and the smell of Jasmine starts filling the air, I know my favourite season, Spring, is just around the corner. There are a lot of things that make me so happy that I have a permanent smile plastered on my face and my toes curl from utter joy, but Spring has to be pretty much at the top of that list. I love the warm days, cool evenings and watching the trees put on their bright green adornments. It means the season of braai-ing (barbecuing), salads and swimming is almost here.
But I still need comfort food every now and then and before my second favourite season, Winter, goes away for a while, I need to soak up as much comfort food as I can. After curries, warm pies are my absolute favourite Winter food and these pot pies are sheer perfection. The steak and mushroom stew is rich, meaty and flavourful. If you don’t want to use stewing steak (or chuck steak), you can use beef shin, oxtail or any other stewing beef you happen to have around. Just make sure you remove any bones before putting the mixture into the pie. Nothing worse than munching through a pie only to almost break your tooth on a bone half way through.


  • 1.5kg stewing beef (I used chuck steak cut into chunks, bone removed)
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 250g mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
  • 2 bay leaves
  • 500ml (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml water)
  • 1 tbsp cornflour mixed with 50ml milk
  • salt & pepper to taste
  • 1 roll ready-made puff pastry, rolled out slightly
  • 1 egg, beaten


  1. For the filling, brown the beef in a large pot. Remove and set aside.
  2. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  3. Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  4. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.

You can find complete recipes of this STEAK & MUSHROOM POT PIES in



The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make.
With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under The Tuscan Sun and I can toss a pizza like no-body’s business. The truth is I do live La Bella Vita but under the California Sun, and I can’t toss a pizza for the life of me.
After constantly trying new recipes and formulas, and after having gone to Italy in the search of the perfect rustic Italian pizza dough, I am even more confident that this is the best pizza dough recipe that needs to be treasured.


  • 5 c flour + some for dusting
  • 1 1/2 tsp yeast
  • 1 1/2 tsp sea salt
  • 2 1/4 c cold water
  • 1 tbs extra virgin olive oil

Your favorite toppings:

  • Caramelized onions
  • Arrabiata Sauce
  • Grilled Bell Peppers
  • Heirloom Tomatoes
  • Fresh Basil
  • Green Onions
  • Smoked Mozzarella Cheese
  • Sauteed Mushrooms
  • Ricotta Meatballs


  1. Preheat your oven as high as it will go for at least 45 minutes to one hour.
  2. In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the water.
  3. Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
  4. (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
  5. After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )

You can find complete recipes of this RUSTIC ITALIAN PIZZA DOUGH RECIPE in


Crab Cake-Stuffed Portobellos Recipe

Served as an hors d’oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio


  • 6 large portobello mushrooms
  • 3/4 cup finely chopped sweet onion
  • 2 tablespoons olive oil, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
  • 1 teaspoon seafood seasoning
  • 2 cans (6-1/2 ounces each) lump crabmeat, drained
  • 1/4 teaspoon paprika


  1. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.
  2. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan.

You can find complete recipes of this Crab Cake-Stuffed Portobellos Recipe in