Month: June 2017

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Preparation
1- Put two tablespoons olive oil in a sauce pan over medium high heat.
2- Sauté the chopped onions and garlic for two to three minutes.
3- Add in the finely chopped tomato and stir for about two minutes.
4- Add in paprika, ginger powder, cilantro and season with salt and pepper to taste.
5- Reduce the heat to medium low and stir for a minute or two.Set aside.
6- Preheat oven to 350 °F.
7- Slice the zucchinis in half lengthwise.
8- Make a solid base to keep the zucchinis upright while baking by cutting a small slice of the peel in the opposite side of the halved zucchinis.
9- Season the zucchinis in and out with salt and pepper to taste. Set aside.
10- Mix two tablespoon of olive oil with basil, oregano and garlic powder.
11- With your fingers, coat the zucchinis on top with the basil mixture.
12- Put on each zucchini about one tablespoon of the onion tomato mixture. Spread on zucchinis lengthwise.
13- Top the zucchinis with shredded gouda cheese.
14- Toss bread crumbs over gouda cheese.
15- Sprinkle the bread crumbs with the remaining olive oil.
16- Arrange the zucchinis in a single layer on a baking sheet covered with parchment paper.
17- Bake for 35 to 40 minutes or until golden.
18- Serve warm.
Recipe by: LDS’s Mom

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Prep Time 30 minutes

Cook Time 38 minutes

Total Time 1 hour 8 minutes

Preparation
First of all, we are going to roast the mushrooms.
1- Preheat oven to 350°F.
2- Remove the stems from mushrooms and scrap out the centers with a melon baller or your fingers. Save mushroom stems and the scrapped pieces. Set aside.
3- Season the mushroom caps in and out with salt and pepper.
4- Cover a baking sheet with parchment paper and arrange mushrooms in a single layer, cavity- side down.
5- Roast mushrooms for about 30 minutes.
6 – While mushrooms are roasting, cut the mushroom stems into small pieces along with the scrapped pieces.
7- Heat olive oil in a saucepan over medium high heat and sauté the mushroom stems and scrapped pieces. Stir for two to three minutes, then add in onions and garlic.
8- Stir frequently so that you don’t burn the vegetables for two or three more minutes.
9- Add in the finely chopped tomato, and stir for about two minutes.
10- Add in paprika, ginger powder, cilantro and season with salt and pepper to taste.
11- reduce the heat to medium low and add tuna then stir for a minute or two.
12- Let cool for a little bit.
13- In a bowl make the filling by mixing together the Gouda cheese with the tuna mixture.
14 – Place about one tablespoon of filling mixture into each mushroom so it’s plump and full.
15- Top each mushroom with the extra shredded Gouda cheese.
16 – Place in oven at 350°F for about 8 minutes or until cheese is melted.
17- Serve warm.
Recipe by: LDS’s Mom