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Recipes I've Shared:

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot!

A deliciously spicy hot pot/soup that you will want to eat for days!

Quick and Easy Stuffed Mushroom Caps

Preheat oven to 250

Take the fresh mushrooms and clean them.

Cut the stems out and throw the stems in a food processor.

Place the tops of the mushrooms face down in a glass baking dish.

n the food processor combine the mushroom stems, basil, garlic(which can be less than 3 cloves if you want), 1tbsp of Olive Oil, Fresh spinach and 1 tbsp of vinegar.

Take the mixture out and put approx. 2 tsp of it into each mushroom cap.

Then mix the left over mushroom mixture with 1tbsp of olive oil and the rest of the vinegar.

Pour over top of mushrooms.

Cover with foil and put in oven for 10-15 min until the mushrooms start to brown.

Great reheated the next day for lunch.

Easy and Delicious Blender Pasta Sauce

I literally just made it up. Easy way to add fibre and vegetables.


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