How’s everyone’s day going?🤗I had a super productive day with lots of cleaning, grocery shopping & my favorite ...cooking! So I ended my night with this fun snack! These stuffed mushrooms are soooo yummy! They are great for an appetizer if you’re having some friends over or to bring to a dinner party, these will definitely impress all! You can see the step by step in my highlights or Here’s how 👇🏻 # I used 20 baby Bella mushrooms but you can use any kind of mushrooms! Take the stem out and separate the mushrooms onto a sheet pan. Dice the mushroom stems up into small pieces. # In a pan add a small amount of olive oil & add in 1/2 of a chopped small yellow onion. Let sauté for a minute &then add in 1 chopped clove of garlic & the chopped mushroom stems. Sauté this until the onion is translucent. Then add in 4oz of fresh spinach, cook a couple more minutes until it’s wilted. # In a bowl combine 1/4 cup mayonnaise, 1.5oz cream cheese, 1/4 cup shredded mozzarella, 1/4 Parmesan cheese, 1 TBSP sour cream, 4oz of chopped artichoke hearts, hand full of chopped fresh parsley, 1/4 tsp of chili flakes, 1/4 tsp is cayenne, zest of 1 lemon, the mushroom spinach onion garlic mixture & salt/pepper to taste. Mix this all together until combined. # Stuff all of your mushrooms with the mixture & add some Parmesan on top. I baked these for 15 minuets and then broiled them for about 1 minute at the end! These little babies are full of flavor and will not disappoint !
K-Mush has obtained the status as an integrated organization for exportation through the 92% sharing of entire export amount in Korea. Fresh pine mushroom and button mushroom occupy 90% of the exported amount. The products for exportation are excellent in their quality so that the amount of exportation shows a continuous increasing trend as they have attracted the popularity of local consumers in the U.S, Canada, Netherlands, France and Germany. The CEO Cho Yong-mok said, “This year we are expecting the exportation of 55 million dollars increased by 20% more than that in the year 2018.” #korea#mushroom#kmush#agrafood
. Dinner . Thai Style Laksa Curry (Serves 4) . Ingredients . A) 200 grams organic firm tofu, cut into bite size cubes 1 tablespoons nutritional yeast 1/2 tablespoon dried parsley 1/2 tablespoon tamari 1/2 tablespoon onion powder 1/2 tablespoon garlic powder 1/2 tablespoon chilli sauce 1/2 teaspoon cold-pressed extra-virgin olive oil 2 tablespoons of water . B) 4 cup mushrooms, halved 1/2 red capsicum, cut into bite size pieces 1/2 green capsicum, cut into bite size pieces A few dashes of onion powder A few dashes of garlic powder A few dashes of pepper 1/2 teaspoon olive oil . C) 1 teaspoon coconut oil 1 cloves garlic, peeled and minced 1 whole brown onion, peeled and sliced 1 green chilli, sliced 2 tablespoons Thai green curry paste (ensure there are no fish products on ingredients list) 2 tablespoons of peanut butter 1 teaspoon coriander 1 teaspoon turmeric 1 tablespoon tamari 1/2 red cabbage, thinly sliced 1 bunch of broccolini, stalks removed 1 bunch of asparagus, stalks removed 6 green beans, sliced 1 bunch of bok choy, base removed 270 ml premium coconut milk 3 1/2 cups of vegetable broth 2 tablespoons of lemon juice . Method . Mix A) and transfer to a baking tray. . Mix B) and transfer to the same baking tray. Place baking tray in the oven for 30 minutes at 175 C. . For C), heat oil and cook garlic, onion, and chilli until the onion is translucent. Add curry paste, peanut butter, coriander, turmeric, and tamari and stir for a minute. Add all vegetables (except bok choy) and cook until broccolini turns a dark green. Add coconut milk and vegetable broth. Stir until thickened. Add lemon juice and bok choy and stir for a minute. Add cooked A) and B. Serve with basmati rice or soba noodles. . There is nothing better than seeing the beautiful smiles on the faces of the ones that you love after they ate your food. Thank you for family 🙏. . “Twenty Earth Angel Lessons” Aurora Green now available on Amazon or www.earthangellessons.com