{"id":524,"date":"2009-12-20T21:03:54","date_gmt":"2009-12-21T05:03:54","guid":{"rendered":"http:\/\/topmomblog.com\/?p=524"},"modified":"2009-12-22T17:34:10","modified_gmt":"2009-12-23T01:34:10","slug":"divine-stuffed-portabella-mushrooms","status":"publish","type":"post","link":"https:\/\/shescookin.com\/divine-stuffed-portabella-mushrooms\/","title":{"rendered":"Divine Stuffed Portabella Mushrooms"},"content":{"rendered":"
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For years I have cooked by haphazardly following recipes, substituting ingredients for what I have in the fridge or pantry and eliminating those that I deem superfluous or simply don’t have on hand, but always, with an emphasis on fresh ingredients, simple preparation, and complementing flavors.<\/p>\n
For my blog, I attempt to measure my wanton approach but, as with anything you cook, you should always feel free to make adjustments in ingredients and spices to please your own palate : ) For example, I love pancetta and the robust flavor and saltiness that just a little bit adds to pasta and vegetable dishes, but if you don’t eat meat, leave it out – these mushrooms will still be divine!<\/p>\n
6-8 med. portabella mushrooms<\/p>\n
3. T. olive oil, divided use<\/p>\n
2 green onions, chopped<\/p>\n
\u00bd red pepper, chopped<\/p>\n