TOMATOES STUFFED WITH QUINOA ALLA PUTTANESCA

Italy seems like such a great place to visit. Among the reasons are: the architecture, the food, the wine, the people, and the history.  It is definitely somewhere I am planning on going in the next few years.

Italian food has always hit the spot.  It's both so satisfying and flavorful. The Italian's have a reputation for being a passionate bunch, and you can taste their passion through their food!

Just talk to someone from Italy for a few minutes and you will be taken to a world of vivacious stories, love for life, and an animated conversation about just about everything that they believe in.  

As much as I love Italian food, a lot of it is on the heavy side, high in carbs, or smothered in rich sauces.  It is certainly not the healthiest of cuisines. Here I decided to make a lighter, and healthier version of a popular dish; Pasta Alla Puttanesca.  Let me introduce you to Quinoa Alla Puttanesca instead... voila!  We are now having a quality dish, both high in complex carbs, and protein. Yum :)

Stuffing them in tomatoes makes them very pretty to serve, but that step can be avoided if you are pressed for time and just want a quick meal.

TOMATOES STUFFED WITH QUINOA ALLA PUTTANESCA

Ingredients:

• 8 tomatoes
• 1 cup of dried quinoa, rinsed

For the puttanesca sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 10 mushrooms, sliced
• 1 cup of white beans cooked (about 1/3 cup dried, click how to cook beans to learn how to cook them)
• 3 large tomatoes, peeled and chopped
• 1/3 cup black olives, pitted and sliced
• 1/3 cup of pine nuts
• 1/3 cup of white wine
• 1 tablespoon of Bragg liquid amino
• 1 tsp of dried oregano
• 1/2 tsp of dried basil
• 1/4 cup of dried rosemary
• 1/2 teaspoon of crushed red peppers (optional, spicy)
• Sea salt and pepper to taste

Preparation:

For the quinoa:

1. In a small sauce pan, bring the quinoa and 2 cups of water to a boil.
2. Reduce the heat and simmer for 20 minutes.
3. Turn off the heat, put the lid on, and let it stand for 5 minutes, fluff with a fork before using

For the tomatoes:

1. Remove the top, and hollow out the inside of the tomatoes. Reserve

For the sauce:

1. In a large pan, heat up the olive oil under medium-high heat and add the onions.  Cook 3-4 minutes until they are translucent.
2. Add the mushrooms and garlic, cook another 5 minutes.
3. Add the rest of the sauce ingredients, cook another 10 minutes.

To assemble:

1. Preheat the oven to 375 F
2. Add the cooked quinoa to the sauce, mix well.
3. Evenly divide inside the hollowed tomatoes to stuff them.,
4. Place the stuffed tomatoes on a baking sheet, covered with foil or parchment paper, and bake 15 minutes.
5. Serve warm

Enjoy!

This will make 4 servings (8 stuffed tomatoes)

SWEET AND SOUR VEGETABLES WITH TEMPEH

Eat your veggies they say...
Well, there is a reason why: veggies are filled with nutrients and vitamins, and each color offers different benefits.  They are also known to improve heart health, boost the immune system, help digestion, and can help prevent cancer.

But I get it, eating veggies on their own can be a little boring.  My favorite way to get my veggies is through juicing.  You can pack so much in a glass, and it's really practical (and yummy!).  But I find that in some recipes, with the right seasoning or sauce, veggies really shine as well.

This stir-fry is a great way to get a nice variety of veggies in your system.  It is simple to make, nutritious, and delicious. No more excuses!

SWEET AND SOUR VEGETABLES WITH TEMPEH

Ingredients:

For the stir-fry:

• 2 tablespoons of coconut oil
• 8 oz package of tempeh, cut into 1/2 inch cubes
• 1 onion, slice thin
• 3 cloves garlic
• 2 carrots, sliced
• 1 small zucchini, cut in half lengthwise, and sliced
• 2 cups of broccoli florets
• 1 yellow, red, or orange pepper, seeded and sliced
• 1 cup of pineapple, skin removed, and cubed
• 1/3 cup of cashews
• Sea salt and pepper to taste

For the sauce:

• 3 tablespoons of tamari sauce
• 3 tablespoons of agave
• 2 tablespoons of water
• 1 1/2 tablespoons of rice vinegar
• 1 tablespoon lemon juice
• 1/4- 1/2 teaspoon of sambal oelek (optional, spicy)
• Sea salt and pepper to taste

Preparation:

1. Whisk all of the sauce ingredients together in a small bowl, reserve.
2. In a wok or large saute pan, heat up 1 tablespoon of the coconut oil under medium-high heat, and add the tempeh cubes. Saute for a few minutes, turning them a few times, until they are light brown on each side.
3. Remove the tempeh from the pan and reserve.
4. Quickly wipe the pan clean and heat up the other tablespoon of coconut oil, under medium- high heat. Add the onions and garlic, and saute 2-3 minutes, until they are slightly translucent.
5. Add the carrots, zucchini, broccoli florets, and pepper slices. Saute 6-8 minutes until the broccoli is bright green, and the veggies have slightly softened.
6. Add the pineapple, the cashews, the reserved tempeh, and the sauce. Cook another 2-3 minutes, mixing well, until the sauce is slightly thickened, and all the vegetables are coated.
7. Season with salt and pepper to taste
8. Serve with quinoa or rice.

Enjoy!

This will make 4 servings

BROWN RICE PRIMAVERA WITH ARUGULA AND ALMOND PESTO

I personally try to avoid white rice.   I eat it on occasion, and it's practical as it cooks faster, but there is a reason why that's the case (and it's not a great one). See white rice would be brown if they did not remove the side hulls and bran. They are full of protein, thiamine, calcium, fiber, magnesium, and potassium. They do add to the cooking time, but their benefits are way worth the extra mile!  Most manufacturers will add back those vitamins and iron in a synthetic form to white rice  and label it as "enriched" or "nutritious".  But at the end of the day, I think we can all agree that all things equal, its best to get the natural form of vitamins and nutrients, as opposed to the man made synthetic ones.  Brown rice also has a much nuttier texture and flavor, which I absolutely love. 

This recipe calls for a few nice summer veggies, so it is full of nutrients. The pesto, made with arugula and almonds instead of basil and pine nuts, was a nice touch as it brought the flavors to a whole new level. I seriously wish I made a double batch, as this was gone in no time, and I am now craving some more!  This can be enjoyed warm or cold, so you can make it ahead of time and pack it for lunch as well. 

BROWN RICE PRIMAVERA WITH ARUGULA AND ALMOND PESTO

Ingredients:

For the rice:

• 1 1/2 cups of dry short grain brown rice
• 3 cups of vegetable broth 
• 1 tablespoon of olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 cup of zucchini, grated
• 1 cup of carrots, grated
• 1 1/ 2 cups of broccoli florets, cut small
• 3/4 cup of frozen peas, thawed
• 1 cup of spinach
• Salt and pepper to taste

For the pesto:

• 2 cups arugula
• 1/2 cup of raw almonds 
• 1/4 cup of fresh lemon juice
• 1/4 cup of avocado oil (can substitute with olive oil if you do not have)
• 2 garlic cloves, chopped
• 1/4 cup of nutritional yeast
• Sea salt and pepper to taste

Preparation:

1. In a small sauce pan, bring the vegetable broth to boil, and add the rice.
2. Reduce the heat to low, cover and let simmer for 45 minutes.*
3. Once the broth is mostly absorbed, remove from the heat, and let the rice strand for another 10 minutes, covered.
4. In the meantime, put all of the pesto ingredients in a food processor and process until smooth. Reserve.
5. In a large saute pan, heat up the olive oil under medium heat, and cook the onions and garlic for 4-5 minutes until translucent,
6. Add the rest of the vegetables and cook another 7-10 minutes until the vegetables are tender.
7. Add the rice and the pesto, mix well, and adjust the seasoning.
8. Serve warm, or put in the refrigerator for later use if you want to eat it cold.

Enjoy!

This will make 4 servings

*If using a different kind of rice, your cooking time will vary, so please verify with the manufacturer's instructions to be safe.

LENTIL SLOPPY JOE'S

Sloppy Joe's were not part of my childhood memories. We did not have them in Quebec (where I grew up) as a staple food. So when I moved with my two year old daughter to Toronto, and then to the USA, it was something new. Everyone seemed to like them, so I had to give them a try. I can see why they're so popular, as it's definitely very tasty!  It was also part of my daughter's childhood's memories, and turned out to be among her favorite things to eat. So when I was testing a vegan version, I had to have her over to be my food tester... she happily obliged!

Sloppy Joe's usually consist of canned tomatoes, a few veggies, spices, and ground meat, all stewed together and stuffed inside hamburger buns. Not the healthiest food on the planet! 

I decided to make a much better version instead using lentils, veggies, fresh tomatoes, and spices. It was both delicious and daughter approved.

Canned tomatoes are one of the worst things one can eat.  Most of the cans contain BPA.  Tomatoes being acidic, will make the BPA release from the can even moreso than any other canned good. Since BPA has been linked to both cancer and many diseases, I try to avoid canned food. Especially canned tomatoes.  It also doesn't hurt that fresh food tastes so much better. 

So here is my healthier version of this American staple. 

LENTIL SLOPPY JOE'S

Ingredients:

For the lentil filling:

1 cup of dried lentils

1 tablespoon olive oil

1 onion

3 garlic cloves

1 red pepper, core removed and diced

1 celery stalk, chopped

1 carrot, grated

3 medium tomatoes, chopped

Sea salt and pepper to taste

For the sauce:

1 cup of vegetable broth

1/4 cup sun-dried tomatoes, chopped (if they are hard, pre soak them for 30 minutes in hot water to soften)

1/4 cup coconut nectar

1 tablespoon Bragg liquid aminos

1 tablespoon chili powder

1 tsp ground mustard

1 tsp ground cumin 

1 tsp apple cider vinegar

1 medium tomato, chopped

Sea salt and pepper to taste.

For the bread:

6 of your favorite gluten free or whole grain hamburger buns

Preparation:

In a medium saucepan, bring 4 cups of water to boil, add the lentils, reduce the heat, and simmer for 25 minutes. Drain and reserve.

In a large saute pan, heat up the olive oil under medium heat. 

Add the onion, and saute 4-5 minutes until translucent.

Add the red pepper, the celery, the carrot, and tomatoes, season with salt and pepper, and saute another 15 minutes until the vegetables are softened.

In the meantime, place all of the sauce ingredients in a high speed blender, and blend until very smooth.

Add the sauce and the lentils to the vegetable mixture, mix well, and cook for another 5 minutes. 

Season with salt and pepper if needed.

Put some of the mixture between your favorite hamburger bun (you can toast the hamburger bun before stuffing them if you would like) and enjoy.

This will make 6 sloppy Joe's

RAW FOOD STYLE VEGGIE BURGER WRAPPED IN LETTUCE WITH CHIPOTLE MAYO

Nothing beats eating raw food, as it is so healthy and delicious. It is the perfect food on summer days because its neither hot nor heavy. Plus all the enzymes in the food remain intact as the food is kept under a temperature of 115 F. Unfortunately, we can lose up to 80% of those enzymes when we cook at a temperatures over 115 F.  Obviously our bodies work better when we get the maximum nutritional benefits from our food. Which is why eating a raw strong, unprocessed diet is so vital. 

This recipe calls for a dehydrator, but if you live in a place that gets over 100 F outside in the summer time like it does in Vegas, you can just leave your patties in the sun, and let nature do the work.  After all, raw food is sun food.  I have done it many times before owning a dehydrator, and it works great. Plus, the sun is free, and a great source of vitamin D that the food will absorb as a nice bonus.  Just remember that depending on the outside temperature, you might need to dehydrate for an extra hour.

This raw burger was so delicious,  and if you have never tried raw food style cooking, this would be a good recipe to get you both started and hooked. I promise you will love it, and also feel energized after eating this way.

RAW FOOD STYLE VEGGIE BURGERS WRAPPED IN LETTUCE WITH CHIPOTLE MAYO

Ingredients:

For the burger patties:

• 1/2 cup of ground flax seeds 
• 1 cup of walnuts
• 1 cup of gluten free old fashioned oatmeal 
• 1 small onion, sliced
• 2 garlic cloves
• 1 red pepper, chopped
• 1 celery stalk, sliced
• 8 oz of mushrooms, sliced
• 1 tablespoon of Bragg liquid aminos
• 2 tablespoons of chickpea miso (regular soy miso would work too, just make sure it is organic to avoid GMO's)
• 1 tablespoon of dried basil
• 2 teaspoons of dried sage
• Sea salt and pepper to taste

For the chipotle mayo:

• 1 cup of raw cashews, (preferably soaked for two hours to release enzyme blockers, but that's optional)
• 1 small roma tomato
• 1 garlic clove
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of sun-dried tomatoes, chopped  (if they are hard, pre soak them in warm water for 30 minutes to soften)
• 1 tablespoon agave
• 1 teaspoon of raw apple cider vinegar
• 1/2 to 1 teaspoon of chipotle chili powder (depending on how spicy you prefer)
• 3/4 cup of filtered water
• Sea salt and pepper to taste

For the toppings: 

• 1 head of romaine (to wrap burgers in)
• 2 tomatoes, sliced
• 2 avocados, pitted and sliced
• 1 small red onion sliced

Preparation:

For the patties:

1. Put the walnuts in a food processor and grind into a coarse flour.
2. Put the walnut flour in a bowl along with the ground flax seeds and the the old fashioned oatmeal, reserve.
3. Using the same food processor, put all of the other ingredients in, and process until you get a chunky puree (you might need to do this in two batches depending on the size of your food processor)
4. Put the pureed veggies in the bowl with the flax seeds, ground walnuts, and old fashioned oats. Mix well
5. Using a 1/3 of a cup measuring cup, scoop the mixture one by one and place into a tex -flex sheet over your dehydrator tray (parchment paper will work as well), 
6. Press on the patties to make them into about 1/2 inch thick. The patties are going to be mushy but do not worry, they will harden as they dehydrate. Leave at least one inch between each patties.
7. Dehydrate at 115 F for 3 hours, flip the patties around, and dehydrate another 2 hours.
8. You should get 9 patties total. 

For the chipotle mayo:

1. In a high speed blender, put all of the chipotle mayo ingredients together, and blend until very smooth

To assemble:

1. Place a leaf of romaine lettuce on the bottom of a plate, then place the burger patty on top.  Add some of the toppings to your liking (tomato slices, avocado slices, red onions)  and some chipotle mayo on top of the patties.
2. Cover with another lettuce leaf .

Enjoy!

This will make 9 burgers (I usually eat two at the time)

"CHEEZY" BUCKWHEAT WITH VEGGIES

Since we get a multitude of nutrients from eating different colored fruits and veggies, I really make an effort to have a nice rainbow looking variety prevalent in my food. As you probably have noticed by now, my food tends to be colorful!  This recipe is no exception. Vibrant, tasty, and nutritious.

Buckwheat has so many things going for it, and I wonder why it is not more popular.  It can lower blood pressure and cholesterol.  It also contains all 8 amino acids to make it a complete protein, fiber, flavanoids, and that's just the tip of the iceberg...  

It is also so versatile; I have used it in raw recipes, sprouted it, and cooked it.  When cooked, it had this luscious, creamy texture and mild nutty taste, and it takes only 20 minutes to make. It can be used in any recipe that would require rice or quinoa, and it's a also a superfood!  So why is it not the new superstar food yet? Beats me!

If you've never tried buckwheat, please do yourself a favor and rush to the store to get yourself  some.  You will probably want to use it in so many dishes once you have experienced its taste and consider all the bonus health benefits.  

"CHEEZY" BUCKWHEAT WITH VEGGIES 

Ingredients:

For the "cheezy" sauce:

• 1 cup of sweet potato, skin removed, cut into small cubes (1/2 to 3/4 inch) 
• 1 cup of raw cashews
• 1 cup of filtered water
• 1/4 cup of nutritional yeast
• 2 tablespoons of lemon juice
• 2 garlic cloves
• 2 teaspoons of Bragg liquid aminos
• 1 teaspoon of apple cider vinegar
• 1/2 teaspoon of ground turmeric
• 1/2 teaspoon of ground mustard
• 1/4 teaspoon of cayenne pepper
• Sea salt and pepper to taste

For the buckwheat and veggies:

• 1 cup of buckwheat
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 small to medium sized yellow squash (preferably organic to avoid GMO's), cut in half lengthwise, then sliced into 1/4 inch
• 1 orange pepper, seeded, chopped into small cubes
• 2 cups of broccoli florets
• Sea salt and pepper to taste

Preparation:

For the sauce:

1. Place the sweet potato on top of a steamer basket, and fill the bottom of the steamer with about 2 inches of water.  Cover, and steam for about 10 minutes.
2. Put all the ingredients, including the steamed potatoes into a blender, and blend until very smooth.

For the buckwheat and veggies:

1. Put the buckwheat and vegetable broth in a medium sized sauce pan, bring to a boil, then reduce the heat to low and let it simmer, uncovered for 20 minutes.
2. Remove from the heat, cover, and let it stand for five minutes.
3. Fluff with a fork before using.
4. In the meantime, in a large saute pan, heat up the olive oil under medium-high heat.
5. Add the onions, and saute for 4-5 minutes until they are translucent.
6. Add the yellow squash, the orange pepper, and the broccoli.  Saute for another 4-5 minutes until the squash is soft, and the broccoli turns bright green.
7. Add the cooked buckwheat and the sauce, mix well, and cook another 2-3 minutes until the sauce is heated through, and the veggies and buckwheat mixture are fully covered.
8. Season with sea salt and pepper to taste.
9. Serve warm

Enjoy!

This will make 4 servings

ORZO PASTA WITH MUSHROOMS, OLIVES, AND SPINACH WITH A ROASTED EGGPLANT SAUCE

If you are a pasta eater and like baba ganoush, you are in for a treat!  I had these beautiful eggplants that I needed to use, but wanted to do something a little different with them.  Since I really enjoy baba ganoush, I thought it could make a great flavorful, creamy pasta sauce.  And sure enough it did! My daughter who doesn't usually like eggplant, thought it was excellent, and ate two bowls.  So that was another winner!

I have never been to Italy, but it is definitely on my bucket list of places to visit.  When I think of Italian food, eggplant and pasta definitely pop into my mind.  I can see myself on a nice summer day, eating a dish similar to this one, on a patio in Venice... Oh a girl can dream!
In the mean time, let's enjoy a nice Italian fare made from our kitchen...

ORZO PASTA WITH MUSHROOMS, OLIVES, AND SPINACH WITH A ROASTED EGGPLANT SAUCE



Ingredients:


For the roasted eggplant sauce

• 2 medium sized roasted eggplants, flesh only
• 1/4 cup tahini
• 2 garlic cloves
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of olive oil
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika
• 1/8 of teaspoon of cayenne
• Sea salt and pepper to taste

For the pasta:

• 16 oz of gluten free orzo pasta
• 1 tablespoon of olive oil
• 1 onion, chopped
• 8 oz of mushrooms, sliced
• 3 cups of spinach
• 1/3 cups of  black olives, pitted and sliced
• Sea salt and pepper to taste

Preparation:


To roast the eggplants;

1. Preheat the oven to 400 F.
2. Cut the eggplants in half lengthwise.
3. Add salt on top of the flesh of the eggplants and let it "sweat" for 20 minutes.  This will remove the bitter taste.
4. Using a napkin, pat dry the excess water that formed on top of the eggplant.
5. Score the flesh with a knife, cutting deep into the flesh, but not through the skin.
6. Cut diagonal lines on both sides, about one inch apart, to make a diamond cross hatch-pattern.
7. Place the eggplant on a baking sheet covered with parchment paper or aluminium foil face down, and roast for 50-60 minutes, until the eggplant looks collapsed, and the bottom has a caramel color.
8. Remove from the oven and let them cool.

For the roasted eggplant sauce:

1. Remove the flesh from the roasted eggplants. Discard the skin.
2. Place the flesh and all of the other sauce ingredients in a blender, and blend until smooth.

For the orzo pasta;

1. Cook the pasta according to manufacturer's instructions. Drain.
2. In a large saute pan, heat up the olive oil under medium-high heat.
3. Add the onions and saute 4-5 minutes until they are translucent.
4. Add the mushrooms and saute another 8-10 minutes, until the moisture has evaporated.
5. Add the spinach and the black olives, and cook for two minutes.
6. Add the pasta and the sauce, blend well, and cook a few minutes until the sauce is heated through.

Serve warm.

This will make 6 servings

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

This definitely takes a few steps to make but it is well worth the effort! in fact, my daughter loved it so much, she said she could see this dish on the menu of an upscale restaurant.  That was quite a nice compliment!

If you are into comfort food, this will hit the spot. It has the comfort feel to it, but it is impressive to serve, as the red wine sauce gives it a little bit of French food influence. It definitely would be a great dish for special occasions or holidays. Whether there's a special occasion or not for you to make this dish, it will be a hit either way! 

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

Ingredients:


For the roasted portobello mushrooms:

• 6 portobello mushroom caps
• 1/3 cup of olive oil
• 1 1/2 tablespoons of balsamic vinegar
• 3 garlic cloves
• 1/2 teaspoon of ground mustard
• 1 teaspoon of dried rosemary
• Sea salt and pepper to taste

For the chive mashed potatoes:

• 2 lbs of golden potatoes, washed and cubed  (I keep the skin on as it has all the nutrients, but you can remove it if you prefer)
• 2 tablespoons of fresh chives, chopped small
• 1/2 cup of non-dairy milk
• 1 tablespoon of coconut oil
• 1 teaspoon of paprika
• Sea salt and pepper to taste

For the lentil and red wine sauce:

• 3/4 cup of dried lentils
• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, chopped
• 1 tablespoon of brown rice flour
• 1/2 cup of red wine
• 1 1 /2 cups of vegetable broth
• 2 tablespoons of sun-dried tomatoes, chopped small (if they are hard, soak them in warm water for 30 minutes to soften)
• 1 tablespoon of Bragg liquid aminos
• Sea salt and pepper to taste

Preparation:


For the roasted portobello mushrooms:

1. Preheat the oven to 400 F.
2. Put the olive oil, balsamic vinegar, garlic, mustard, rosemary, and salt and pepper in a small jar, and shake well.  This will be your marinade.
3. Remove the stems from the mushrooms, place them in a large bowl, and pour the marinade over them. 
4. Marinate them for at least 15 minutes.
5. Place the mushrooms caps, gill-side up, on a baking sheet, and roast for 20 minutes in the oven.
6. Remove from the oven and reserve.

For the mashed potatoes:

1. Put the potatoes in a large pot, and cover them with water by at least one inch.  
2. Bring to boil under high heat, then reduce the heat to low, and simmer for 20 minutes until the potatoes are tender.
3. Drain the water and place the hot potatoes in a large bowl.
4. Using a potato masher, mash the potatoes with the non-dairy milk, the chives, the coconut oil, the paprika, and the salt and pepper until they are smooth.  You can use a hand or stand mixer too, just don't over whip, as the potatoes will get too sticky/gooey.

1. 

For the lentil and red wine sauce:

1. Put the lentils in a saucepan with 3 cups of water, and bring to a boil.
2. Reduce the heat and simmer for 20-25 minutes, until tender. Drain the lentils and reserve.
3. In a large saute pan, heat up the olive oil under medium heat, add the onion, red pepper, and garlic, and cook for 6-7 minutes until the onions are translucent and the pepper has softened.
4. Sprinkle the brown rice flour over the veggies, mix well, and cook another 2 minutes.
5. Add the red wine, mix well, and cook until it is reduce by 2/3. 
6. In the mean time, in a high speed blender, mix the vegetable broth, the sun-dried tomatoes, and the Bragg liquid aminos together and blend until smooth.
7. Add the veggie broth mixture and the cooked lentils to the sauce, and simmer to medium-low for 10 minutes...until the sauce is nice and thick
8. Season with sea salt and pepper

To assemble:

1. Place a roasted portobello mushroom cap gill-side up on a plate.
2. Add some mashed potatoes to cover the top of the mushroom.
3. Add sauce over the mashed potatoes.
4. Repeat with the other mushroom caps.
5. Serve warm.

Bon appetit!

This will make 6 servings.