Stuffed Mushrooms & Spinach Pasta Pie

While I have taken a break from posting I have still been in the kitchen experimenting with many recipes and have come across two that I want to share. The first is the stuffed mushrooms from the SB cookbook.
I began by de-stemming 28 medium mushrooms and placing them stem-side down on a cookie sheet, and placed them into a 350 degree F oven for 10 minutes. While they were in the oven I finely diced and sauteed the mushroom stems, one small shallot, and one red bell pepper with one tbsp coconut oil, and salt and pepper. Once they were sauteed, I removed from the heat and set aside to cool a bit. I took the panko bread crumbs and added the parsley. I mixed this together then added the sauteed veggies. Once the mixture was combined I placed a rounded tsp in each mushroom cap and baked for an additional 20 minutes. Next time I would be heavier with the seasoning, but other than that these mushrooms were delicious!! They would make a GREAT addition to a potluck, or a great appetizer for a small group.

The next recipe I want to share is derived from "Sandra's Money Saving Meals", but I had to add some things to fit my veggie taste! I began by cooking half a box of angel hair pasta (spaghetti would work too). I then cut a bunch of asparagus into 2 inch pieces and sauteed them with salt and pepper with a pot lid over to help steam. I added the garlic then the artichoke hearts. Once these were combined and the asparagus was cooked I added the spinach and sauteed for a few minutes then removed from the heat. I then mixed the pasta with the olive oil and egg substitute. I placed into a pie dish and formed into a pie-crust shape. Once the spinach mixture had cooled I added the almond milk and 2 servings of the egg substitute and combined thoroughly. I then put the spinach mixture in the "pie" and rimmed it with a thinly sliced a roma tomato. The last step was to place it in a 350 degree oven for 30 minutes.

Next time I make this I don't think I would add the artichoke because there was something not quite cohesive with the flavors, although it was still tasty-I would recommend keeping them out entirely. Other than that, this dish was easy, flavorful, and hearty!


Stuffed Mushrooms
one large container of mushrooms
one small-medium shallot
one red bell pepper
1/4 cup fresh parsley
6 tbsp panko bread crumbs
one tbsp coconut oil

Spinach Pasta Pie
1/2 box angel hair
1 bunch thin asparagus
1 jar marinated artichoke hearts
1lb bag of chopped frozen spinach, thawed
3 "eggs" of an egg substitute
1/4 cup almond milk
1 roma tomato
1 tbsp chopped garlic