OF EASY WIND & DOWNY FLAKE
Begins on page 41
Stuffed Mushrooms p.42
Makes 12
12 baby portabello mushrooms
⅓ cup panko (Japanese bread crumbs)
½ cup grated Asiago cheese
½ teaspoon Italian seasoning
½ teaspoon black pepper
½ cup cooked chopped bacon
4 tablespoons olive oil
1 teaspoon salt
Garnish: fresh parsley
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. Remove and finely chop mushroom stems; set aside. Arrange remaining mushroom caps on prepared pan, top side down.
3. In a small bowl, combine bread crumbs, cheese, Italian seasoning, and pepper. Stir until evenly distributed. Add bacon, finely chopped mushroom stems, and 2 tablespoons olive oil. Drizzle mushrooms with remaining 2 tablespoons olive oil, and sprinkle with salt. Fill each mushroom with bacon filling.
4. Bake until tops are crisp and golden, about 15 minutes. Remove from oven and let cool for about 5 minutes. Garnish with parsley, if desired, and serve warm.
Roasted Red Pepper–Sweet Potato Soup p.43
Makes approximately 8 (1-cup) servings
2 medium sweet potatoes, peeled and roughly chopped
1 red bell pepper, roughly chopped
1 yellow onion, roughly chopped
3 cloves garlic, peeled
2 tablespoons olive oil
4 teaspoons kosher salt, divided
1 teaspoon black pepper
4 cups vegetable broth1 teaspoon 2 tablespoons Garnish: , ,
