I thought I’d try some stuffed mushrooms for breakfast today. Quite tasty; easy to make too!
4 medium mushrooms
2 tsp butter
1/8 cup diced peppers
1/8 cup diced ham
1 Tbs diced green onion
salt and pepper to taste
1/4 cup shredded cheese
Remove stems from mushrooms and set aside. Place mushroom caps in small skillet with 1 tsp butter. Over medium heat cook for about 4 minutes each side; I covered mine for half of the time. Remove from heat and set aside. Meanwhile in skillet melt remaining butter. Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender. Add salt and pepper and eggs. Scramble about and cook until eggs are set. Stir in cheese and serve over mushroom caps.
So, I have made mango salsa before. We’ve served it over tilapia for a simple tropical flavor but I don’t think I’ve ever enjoyed it as much as the recipe I made today. I added jalapeno for a kick and cilantro for contrast. My mango was even a little under ripe so I was worried it wouldn’t give enough flavor but it was amazing. This is perfect for fish recipes. I actually used some of it for a rice dish today and served with halibut, but I will simply post the salsa as is because I do believe it will be amazing on chips too.
2 green onions
1/2 lime juice
2 small jalapeno
1/2 tsp salt
pepper to taste
1 tsp fresh cilantro
Peel and chop the mango. I will have to do a post soon of the easiest way to do this; mangos have a flat large seed in the center.
Combine all ingredients in bowl and set aside for 3 minutes for the flavors to marry.
I mention the guacamole yesterday; I don’t always make it the same way but I really enjoyed this chunky version. The flavors all worked well together. I’ve seen many different techniques as far as the preparation. One thing all have in common is use of lime juice to prevent the avocado from browning and of course covering well if storing before serving. I opted today to prep everything but the avocado in advance and add the avocado just before serving. This worked out really well and made it easy to throw together when the time was right.
1/2 jalapeno finely diced
2 green onions thinly sliced
1 clove garlic ~ minced ~ I used my zester for this but a garlic press works well too
juice of one lime
2 Tbs diced tomato
1/2 tsp each salt and pepper
1 avocado ~ chopped or mashed as desired
Combine all ingredient except for the avocado. Set aside at room temperature until ready to serve and add the avocado just before serving.
Alternately if you wish to add the avocado early I would recommend waiting to add the tomato until time to serve or omitting completely as it can make the guacamole discolor and get a bit watery if it sets too long.