Portobello Mushroom Sauté


I get so excited when I find easy and simple recipes that don’t have a page long list of ingredients but are still tasty. To find recipe go here.



Bunapi Mushrooms


I received these cute little things in my organic share. Yes, I know…. I always reference back to that but it’s because of this share that I get to try food that I otherwise would have never bought. It’s great and I love it!!!

These mushrooms came in this package…


At first I was a bit intimidated and scared about what it would taste like. So I decided to sautéed the mushrooms with a variety of other vegetables I already had in my fridge.

Nothing too complicated. Just sautéed them with grass-fed butter and balsamic vinegar. I used zucchini, eggplant, yellow squash and butternut squash. Delicious!

Reading a bit about Bunapi mushrooms, they are part of the white beech family. They are a great source of vitamins B1, B2, B3, magnesium, potassium, protein, iron and other minerals and beta-glucans.

Sautéed Mushrooms

Here’s another quick and delicious side dish for those that like mushrooms.

I used crimini mushrooms. Washed and sliced. Vidalia onion sliced and some minced garlic. Just place onion on skillet with a tablespoon of grass fed butter and balsamic vinegar and brown. After a few minutes, add in the mushrooms. Season with pepper, thyme and rosemary. Feel free to add any other spice you prefer. Cook until mushrooms are tender. Enjoy!


Stuffed Mushrooms

Here’s a quick and easy appetizer or snack recipe that turned out delicious.

Here were my ingredients:

Just start by cleaning out each mushroom so that there’s room for the stuffing.

In a bowl, I combined the crab meat with a little of Lemonaise, pepper, oregano, thyme and a few chopped roasted peppers.

Place mixture in each mushroom.

Bake on 350 for 25 minutes or until golden at the top.