Mediterranean Kitchen Recipes

STUFFED PORTOBELLO MUSHROOMS RECIPE :

These savory mushroom caps are filled with a delicious mixture of sautéed spinach, cherry tomatoes, and melty cheese—perfect as a side dish, appetizer, or light vegetarian meal.

INGREDIENTS :

• 4 large Portobello mushroom caps, stems and gills removed

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 2 cloves garlic, minced

• 1 1/2 cups fresh spinach, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped for garnish

INSTRUCTIONS :

Step 1: Prepare the Mushrooms

1. Preheat oven to 375°F (190°C).

2. Clean mushroom caps with a damp cloth or paper towel.

3. Brush both sides with olive oil and season with salt and pepper.

4. Place on a baking sheet lined with parchment paper, gill side up.

Step 2: Sauté the Filling

1. In a skillet over medium heat, add a bit of oil.

2. Sauté garlic for 30 seconds until fragrant.

3. Add spinach and cook until wilted.

4. Toss in cherry tomatoes and cook for 2–3 minutes.

5. Season with salt, pepper, and red pepper flakes if using.

6. Remove from heat.

Step 3: Fill and Bake

1. Spoon the spinach-tomato mixture into each mushroom cap.

2. Top with shredded mozzarella and a sprinkle of Parmesan.

3. Bake for 15–20 minutes until the mushrooms are tender and the cheese is bubbly and golden.

Step 4: Garnish and Serve

1. Sprinkle with chopped fresh parsley.

2. Serve warm as an appetizer or with a salad for a complete meal.

TIPS :

• Add cooked quinoa or rice to the filling for a heartier version.

• Swap mozzarella for goat cheese or feta for a different flavor profile.

• Use a broiler for the last 2 minutes to brown the cheese for extra crispiness...///

 

 

 

 Pastina Soup (Italian Penicillin Soup) Tasteful Bites

Ingredients:

1 tablespoon olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 carrots, peeled and chopped small

6 cups chicken or vegetable broth

3/4 cup pastina (acini di pepe or stelline)

Salt and pepper, to taste

Fresh parsley, chopped

Optional: Freshly grated Parmigiano

Directions:

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant (about 4 minutes).

Add chopped carrots and cook for another 3–4 minutes.

Pour in the broth and bring to a gentle boil.

Add pastina, stir, and reduce heat to simmer. Cook until pasta is tender (about 7–8 minutes).

Season with salt and pepper. Stir in fresh parsley and serve hot with Parmigiano if desired.

Rena’s Tip: If you’ve got leftover cooked chicken, shred a little into the pot for a heartier hug-in-a-bowl. Nonna did that when winter hit hard.

Nutritional Information:

 Prep Time: 10 minutes

 Cooking Time: 20 minutes

 Total Time: 30 minutes

 Calories: ~210 per serving

 Servings: 4

What dish was your family’s “home remedy”? The one that showed up with every cold or heartbreak? I’d love to hear the stories behind your healing meals. 

 Garden Tips & Tricks

 

Glass Gardens by Stacey

 

 

 

 

 

 Brian Whittle

Morning Reflections

Laura Pappas

 

 

 

 Growing Gardens Made Simple

Poison Ivy, Oak & Sumac: Know the Difference!

Poison Ivy

Leaves: 3 pointed, almond-shaped leaflets

Color: Bright green, often shiny

Tip: “Leaves of three, let it be!”

Grows: On the ground, as a shrub, or climbing vine

Poison Oak

Leaves: 3 lobed leaves, resemble oak tree leaves

Texture: Dull and hairy

Grows: As shrubs or climbing vines, mostly in western & southern U.S.

Poison Sumac

Leaves: 7–13 leaflets in pairs, smooth edges

Stems: Red or reddish-purple

Grows: In swampy or wet areas, often as a tall shrub or small tree

Symptoms of Contact

Red, itchy rash

Blisters or swelling

Burning sensation

What to Do If Exposed

Wash skin immediately with soap & cool water

Clean clothes & gear to remove oils

Apply calamine lotion or cold compress for relief

Seek medical help if rash spreads or is severe