We cannot deny that winter is precisely upon us; that indicates expanded nights, shivering temperature high’s and low’s and the occasional bleak snowstorm persisting on keeping us detained indoors. As the season intensifies, extensive warm, mouth-watering consolation food can achieve wonders to heighten the spirits and retain us happy until summer comes back.

Stuffed Portobello Mushrooms

6 servings


•    ¼ cup diced red onion

•    1 clove garlic, minced

•    ¼ cup unsalted butter

•    ½ cup diced yellow squash

•    ½ cup zucchini

•    ½ cup diced eggplant

•    ¼ cup diced Roma tomatoes

•    ¼ cup tomato purée

•    Salt and pepper, to taste

•    6 large portobello mushrooms

•    2 tablespoons olive oil

•    ¼ cup of  grated Asiago cheese


In order to be able to prepare your dish, you will be required to have Sauté onion with garlic along with butter till the onion commences to be brownish. Prepend the squash, zucchini, with eggplant and sauté through the squash until soft, prohibit prolonging the cooking.  Append the Roma tomatoes with the tomato purée. Modify the savour with salt and pepper. Separate from the heat and leave aside.

Eliminate the stem with ribs from the Portobello mushrooms and delicately rub with olive oil.  Your Spoon must be ½  a cup of the squash concoction into each mushroom and splashing with asiago cheese.  Oven-Bake in the oven at 350℉ for approximately 12-15 minutes or wait to the point where the cheese begins to be golden brown.

The recommendation is that the dish is pre-eminently served with a marinara sauce.


•            7 ounces thin spaghetti

•            1 tablespoon salted butter

•            2 cups sliced mushrooms

•            1 medium onion, chopped

       1/2 cup chopped celery

•            1/2 cup chopped green bell peppers

•            1/2 cup chopped red bell peppers

•            Two 10.75-ounce cans 98% fat-free cream of mushroom soup

•            1 cup nonfat milk

•            8 ounces sharp cheddar cheese (reduced fat optional)

•            2 cups cooked, chopped chicken breast

•            1 teaspoon Tabasco sauce

•            salt and pepper, to taste

•            1/2 cup shredded Monterey Jack cheese (reduced fat optional)

You need to Preheat your oven to 350 degrees F., then Spray or drizzle a 2-quart casserole container/dish along with nonstick spray. Prepare the pasta as stated by the package prescription, although only prepare it until it’s firm (you still want a little bite to it). Culvert the pasta and place it separately. Liquefy the butter in a sizeable, extensive frying pan over medium heat. Include mushrooms, onion, celery with bell peppers. Prepare until the vegetables become tender,  estimated for 4 to 5 minutes. In a medium-sized dish, blend milk and soup until soothing. Append this combination to the vegetables in the pan. Mix in cheddar cheese. Persistently proceed to heat the combination to the point where the cheese has been liquefied and the sauce is smooth. Prepend in the chicken, pasta with Tabasco, and season to taste with salt and pepper. Gush the concoction into the assembled casserole dish. Splash Jack cheese as the cherry on top. Oven-Bake for 35 minutes, or until the casserole is at a high temperature and bubbly and golden brown.

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