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Ingredients

• 16 large button mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of cream cheese
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper, to taste
• Chopped fresh chives, for garnish (optional)

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Instructions

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they release their moisture and become tender.
3. Stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and fresh parsley, mixing until well combined. Season with salt and pepper to taste. Spoon the filling into each mushroom cap, pressing down gently to pack the filling.
4. Place the stuffed mushrooms onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
5. Garnish with chopped fresh chives, if desired, and serve hot.

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A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

The post These Cheesy Stuffed Mushrooms are Amazing appeared first on falafelandcaviar.com.

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A post shared by Joanna Cismaru | JoCooks (@jocooks)

Ingredients:

• 12 large mushrooms, cleaned with stems removed
• 1/2 cup of cream cheese, softened
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: additional grated Parmesan cheese for topping

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A post shared by Carlota à Portuguesa (@carlotaaportuguesa)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix until well combined.
3. Take each mushroom cap and spoon a generous amount of the stuffing mixture into the cavity, pressing gently to pack it in.
4. Place the stuffed mushrooms on the prepared baking sheet, spacing them apart. If desired, sprinkle additional grated Parmesan cheese over the tops of the stuffed mushrooms for extra flavor.
5. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Transfer the stuffed mushrooms to a serving platter and garnish with fresh parsley for a pop of color.

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A post shared by Mary Smith (@maryswholelife)

The post This Stuffed Mushroom Recipe Is Absolutely Delicious appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
3/4 pound lean ground beef
1 diced green onion
1 diced medium onion
1/4 cup beef broth or water
4-5 large green peppers
1 1/2 cup cooked rice
2 teaspoons minced garlic
1 cup frozen corn
1 16 oz can diced tomatoes
1-2 teaspoons minced thyme
1 teaspoon Creole seasoning
cheese
salt and pepper

Instructions

Start cooking the beef in a skillet with oil until it becomes brown. Include the onions, thyme, garlic, and continue cooking for 1 to 2 minutes. Pour in the tomatoes together with the juice. Let the mix simmer for 4 to 5 minutes and add 1/4 water if needed.

The next step includes adding the corn, rice, seasoning, and green onions. Season with salt, pepper and the filling for the stuffed green peppers is done.

Set the oven to 350 F degrees and prepare a baking dish. Cut the top off the peppers and take out the inside content. Fill the peppers with the meat and rice mixture and add cheese on top. Place them in the baking dish. Cook for 30 to 35 minutes.

The post This Is The Easiest Way To Make Stuffed Green Peppers appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
2 eggplants
6 tomatoes
1/4 teaspoon salt
1 teaspoon ground allspice
2 cloves chopped garlic
2 sliced onions
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons chopped fresh parsley

Instructions

The first step is to cut the eggplant in half. Remove the inside of the eggplant, so that you are left with a thin layer of the shell.

Use a saucepan to heat the oil and cook the garlic with the onion. Leave them on the stove for 10 minutes.

Peel the tomatoes and chop them in pieces and throw them in a bowl. Then cut the inside of the eggplant to small pieces and put them in the same bowl.

Add the mix to the saucepan, together with the salt, parsley, allspice, and pepper. Let it simmer for around 20 minutes.

In the meantime, set the oven to 300 F degrees.

Fill the eggplant shells with the mixture and place them in a dish. It should be ovenproof, so that you can cook them in it. Cover the halves with a silver foil, leaving them in the oven for an hour. Top off with parsley.

The post The Best Traditional Turkish Stuffed Eggplant Recipe appeared first on falafelandcaviar.com.

Ingredients

The ingredients are:
12-oz large pasta shells
2 large eggs lightly beaten
1 cup sliced mushrooms
10-oz frozen chopped spinach
1 tablespoon butter
1 1/2 cups shredded part-skim mozzarella cheese
4 minced garlic cloves
1 finely chopped small onion
1 24-oz jar marinara sauce
1 15-oz part-skim ricotta cheese
2 teaspoons dried basil
4 1/4 oz chopped ripe olives
1/4 teaspoon pepper
1 1/2 cups shredded Italian cheese blend

Instructions

Boil the pasta according to the instructions on the package, then rinse it with cold water.

While you’re waiting for the pasta, add the butter in a skillet and cook the mushrooms and onions for 4-6 minutes. Include the garlic and cook one extra minute.

In a bowl, combine the spinach, eggs, pepper, ricotta cheese , and basil. Mix them well and add the previous mixture you cooked in the skillet, the 3/4 cup from the cheese blends, mozzarella, and olives.

Set the oven to 375 F degrees. Get a baking dish and pour 1 cup of the marinara sauce in. Stuff the shells with the mixture and put them in the dish. Add the rest of the sauce over them. Leave the covered spinach stuffed shells in the oven for 40-45 minutes. Remove the cover and add the cheese. Bake for 5 more minutes.

The post The Spinach-Stuffed Shells Are Next Level appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.

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A post shared by Maria Lichty | Two Peas & Their Pod (@twopeasandpod)

Ingredients

• 16 large button mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of cream cheese
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper, to taste
• Chopped fresh chives, for garnish (optional)

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they release their moisture and become tender.
3. Stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and fresh parsley, mixing until well combined. Season with salt and pepper to taste. Spoon the filling into each mushroom cap, pressing down gently to pack the filling.
4. Place the stuffed mushrooms onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
5. Garnish with chopped fresh chives, if desired, and serve hot.

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

The post These Cheesy Stuffed Mushrooms are Amazing appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Joanna Cismaru | JoCooks (@jocooks)

Ingredients:

• 12 large mushrooms, cleaned with stems removed
• 1/2 cup of cream cheese, softened
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: additional grated Parmesan cheese for topping

View this post on Instagram

A post shared by Carlota à Portuguesa (@carlotaaportuguesa)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix until well combined.
3. Take each mushroom cap and spoon a generous amount of the stuffing mixture into the cavity, pressing gently to pack it in.
4. Place the stuffed mushrooms on the prepared baking sheet, spacing them apart. If desired, sprinkle additional grated Parmesan cheese over the tops of the stuffed mushrooms for extra flavor.
5. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Transfer the stuffed mushrooms to a serving platter and garnish with fresh parsley for a pop of color.

View this post on Instagram

A post shared by Mary Smith (@maryswholelife)

The post This Stuffed Mushroom Recipe Is Absolutely Delicious appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
3/4 pound lean ground beef
1 diced green onion
1 diced medium onion
1/4 cup beef broth or water
4-5 large green peppers
1 1/2 cup cooked rice
2 teaspoons minced garlic
1 cup frozen corn
1 16 oz can diced tomatoes
1-2 teaspoons minced thyme
1 teaspoon Creole seasoning
cheese
salt and pepper

Instructions

Start cooking the beef in a skillet with oil until it becomes brown. Include the onions, thyme, garlic, and continue cooking for 1 to 2 minutes. Pour in the tomatoes together with the juice. Let the mix simmer for 4 to 5 minutes and add 1/4 water if needed.

The next step includes adding the corn, rice, seasoning, and green onions. Season with salt, pepper and the filling for the stuffed green peppers is done.

Set the oven to 350 F degrees and prepare a baking dish. Cut the top off the peppers and take out the inside content. Fill the peppers with the meat and rice mixture and add cheese on top. Place them in the baking dish. Cook for 30 to 35 minutes.

The post This Is The Easiest Way To Make Stuffed Green Peppers appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
2 eggplants
6 tomatoes
1/4 teaspoon salt
1 teaspoon ground allspice
2 cloves chopped garlic
2 sliced onions
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons chopped fresh parsley

Instructions

The first step is to cut the eggplant in half. Remove the inside of the eggplant, so that you are left with a thin layer of the shell.

Use a saucepan to heat the oil and cook the garlic with the onion. Leave them on the stove for 10 minutes.

Peel the tomatoes and chop them in pieces and throw them in a bowl. Then cut the inside of the eggplant to small pieces and put them in the same bowl.

Add the mix to the saucepan, together with the salt, parsley, allspice, and pepper. Let it simmer for around 20 minutes.

In the meantime, set the oven to 300 F degrees.

Fill the eggplant shells with the mixture and place them in a dish. It should be ovenproof, so that you can cook them in it. Cover the halves with a silver foil, leaving them in the oven for an hour. Top off with parsley.

The post The Best Traditional Turkish Stuffed Eggplant Recipe appeared first on falafelandcaviar.com.

Ingredients

The ingredients are:
12-oz large pasta shells
2 large eggs lightly beaten
1 cup sliced mushrooms
10-oz frozen chopped spinach
1 tablespoon butter
1 1/2 cups shredded part-skim mozzarella cheese
4 minced garlic cloves
1 finely chopped small onion
1 24-oz jar marinara sauce
1 15-oz part-skim ricotta cheese
2 teaspoons dried basil
4 1/4 oz chopped ripe olives
1/4 teaspoon pepper
1 1/2 cups shredded Italian cheese blend

Instructions

Boil the pasta according to the instructions on the package, then rinse it with cold water.

While you’re waiting for the pasta, add the butter in a skillet and cook the mushrooms and onions for 4-6 minutes. Include the garlic and cook one extra minute.

In a bowl, combine the spinach, eggs, pepper, ricotta cheese , and basil. Mix them well and add the previous mixture you cooked in the skillet, the 3/4 cup from the cheese blends, mozzarella, and olives.

Set the oven to 375 F degrees. Get a baking dish and pour 1 cup of the marinara sauce in. Stuff the shells with the mixture and put them in the dish. Add the rest of the sauce over them. Leave the covered spinach stuffed shells in the oven for 40-45 minutes. Remove the cover and add the cheese. Bake for 5 more minutes.

The post The Spinach-Stuffed Shells Are Next Level appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.