1 lbs Edamame
1/2 cup Water
2 tbsp Olive Oil
1 tsp Margarita Salt
2 tbsp Parmesan Cheese, bottled
2 tsp Balsamic Vinegar
If Frozen, Microwave the Edamame with 1/2 cup Water for 5 Minutes, if thawed, 2 Minutes, still using the Water. Then strain the water add place the Edamame in a Large Salad bowl. Add the Olive Oil first and toss. Then add Salt and Parmesan Cheese and toss one more time. Plate the Edamame and splash 2 tsp of Balsamic Vinegar over the top and serve.
I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment. I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs. I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.
My Stuffed Portobello Mushrooms
I was baffled by these years ago. The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it. However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me! So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made. Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it. Well, I can and I did. So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one. Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy. That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!
Stuffed Portobello Mushrooms Ingredients:
6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste
Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.
Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.
If you are going to cook fish you better know How to cook Salmon. That’s what I decided anyway. It seems to be a real crowd pleaser and anyone that likes fish seems to love a good Salmon. So why not learn a great way that’s easy to do and not only keeps the fish real moist and succulent, but also has an everlasting burst of flavor from the first bite to the last.
Now, How to Cook Salmon
My preparation for this dish is actually ironic. A few simple things that are done in this recipe are very commonly used for other recipes similar to this one but I have since found that one of the main things I feel really sets this fish off is considered a huge faux pas amongst many other chefs. What others consider a No-No I throw down a Hell Yeah when I cover my Salmon with CHEESE! That’s right I said it…Mozzarella Cheese tops off this Salmon recipe after it’s steamed in a puddle of Onions, Bell Peppers, white wine and butter! Then I add some fresh chopped Parsley, Bacon bits and then I broil it in the oven for 2 minutes to give it that blow torched burnt marshmallow look before I splash it with Balsamic Vinegar and cold sliced tomatoes. Once that’s all done, it’s time to serve the best damn fish to my loving wife who can’t ever seem to get enough of me and my finger lickin’ cookin’! Now if you feel like you can handle all that, then watch my do it yourself video below so you can learn How to cook Salmon yourself!
How to Cook Salmon Recipe
1 Salmon Fillet
1/2 Bell Pepper
1/2 cube butter
1/2 cup Mozzarella Cheese
1/4 cup white wine
1 tbsp fresh or dried Parsley
2 tsp minced garlic
1 to 2 tbsp chopped Bacon or bits
Salt and Pepper Salmon to taste
Pinch of ceyenne pepper if you can stand it