Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

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Lemon Chicken with Asparagus and Mushrooms (Paleo)

Sorry for such the late post this week. I was fortunate enough to attend an education conference in Washington D.C this past week. I love going to this conference as it lets me meet with pre-service educators from all around the country. Sounds a little corny, but it gets me really excited for teaching!

Anyway, right before I left for D.C, I made this scrumptious meal that even my brother liked (ok, he wouldn’t eat the mushrooms, but hey, it’s something!).

When I make soups, I sometimes add in a cheese rind to enhance flavor (see this recipe for an example). So to add a lemony flavor to this recipe, I threw in lemon rinds during cooking time.

Lemon Chicken with Asparagus and Mushrooms (Paleo)

Ingredients:

1 tbsp avocado oil

1 lb skin-less chicken breasts, chopped into bite-sized pieces

1 onion, chopped

4 garlic cloves, minced

10 asparagus spears, cut into bite-sized pieces

2 portobello mushrooms, diced 

1 cup canned coconut milk (full-fat)

1 tsp fresh rosemary, chopped

1 lemon, cut into quarters

Salt and Pepper, to taste

Vegetable or chicken broth

Directions:

In a deep skillet, heat oil and add chicken. Season with salt and pepper, cook completely and set aside on a plate.

Add onions and garlic cloves to the skillet and sauté for 2 minutes. Add in asparagus and mushrooms and cook for an additional 12 minutes, or until onions begin to brown and mushrooms shrink in size. If vegetables begin to stick to the skillet, add in a splash of vegetable/chicken broth. Return chicken to the skillet and mix altogether.

Add in coconut milk and rosemary. Squeeze in the lemon juice from lemons (careful for seeds) and then add in the lemon rinds.

Bring to a boil and then reduce to a simmer for 5 minutes. Remove lemon rinds and season with salt and pepper before serving.

Artichoke Stuffed Mushrooms

You know, I really should eat more stuffed mushrooms. Each mushroom is like its own personal pizza. Just add on the toppings and there you go! All customized to your liking. 

And what do I like? 

Okay, maybe that’s too broad of a question… perhaps a better would be ‘what do I not like?’… 

Anyways, one thing I really like is the combo of artichoke, feta cheese, and dill. Yup, I could eat it for days (and I have!)  

Artichoke Stuffed Mushrooms 

Ingredients:

3 large portobello mushrooms, stems and gills removed (As best as possible. If the mushroom breaks, no worries! You’ll just have mini “pizza bites”! )

Olive oil 

1 can artichokes (squeezed of excess water/marinade and chopped) 

1 egg

1/3 cup feta cheese (goat cheese also works nicely!)

1/3 cup chopped onions 

1 tbsp dried dill (do not omit!!!)

1 tbsp dried parsley 

1 tsp thyme 

salt and pepper, to taste 

Directions:

Place portobellos on a baking pan and give each a quick drizzle of olive oil. In a bowl, combine the rest of the ingredients and pack on top of mushrooms. Bake at 350 for 20 minutes. 

 

Baked and Stuffed Portobello Mushrooms (2 Ways)

What to have for dinner? Cheesy, garlicky spinach or pizza with extra oregano. I think I’ll take both. Stuffed portobellos are the perfect meal for when you don’t know what to eat. Why? Because you can top them with anything. Proof? Just look below. Not to mention, portobello mushrooms are satisfyingly filling. Of course, you can get more creative than what I made tonight, but I can guarantee you that both recipes are yummy. As you can see, the spinach, corn, and mozzarella portobello was carefully measured out, while the pizza one was measured by eye (I was getting hungry 🙂 ) Just a side note: mushrooms release water when cooked, so don’t be surprised if you open the oven and see some watery sauce surrounding your creation.

Baked and Stuffed Portobello Mushrooms (2 Ways)

Spinach, Corn, and Mozzarella Portobello

Ingredients:

1 portobello, stem and gills removed

garlic powder

1 tsp olive oil

1 garlic clove, minced

1 and 1/2 cups fresh spinach, tightly packed

1/4 tsp crushed red pepper flakes

2 tbsp shredded mozzarella cheese

2 tbsp marinara sauce

2 tbsp frozen corn

panko breadcrumbs

Directions:

Preheat your oven to 350 degrees and cover a baking pan with aluminum foil. As best you can, carve a little hole into the gill side of the portobello. Sprinkle with garlic powder. In a pan, heat olive oil and add the garlic clove. Sauté for 1 minute and add spinach. Place on low heat and cook covered until the spinach has wilted. Add red pepper flakes, cheese, sauce, and corn and mix until combined. Transfer mixture onto the portobello and sprinkle with panko breadcrumbs. Place in the oven for 10 minutes.

Pizza Portobello 

Ingredients:

1 portobello, stem and gills removed

garlic powder

marinara sauce

oregano

shredded mozzarella cheese

 Directions: 

Preheat your oven to 350 degrees and cover a baking pan with aluminum foil. As best you can, carve a little hole into the gill side of the portobello. Sprinkle with garlic powder. Top with sauce, oregano, and cheese (I also sprinkle garlic powder again). Place in the oven for 10 minutes.