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Easy Stuffed Mushrooms



Easy Stuffed Mushrooms

I am finally back to new recipes after a bit of a break. They will probably all be meatless going forward, because I have basically stopped buying it all together for socially conscious reasons, as well as my family’s health. I will still be doing fish and seafood from time to time. These mushrooms are fast to put together and don’t take long to bake. They are also wonderfully satisfying.



1 large package of mini portabella mushrooms
2 cloves garlic, minced
8 oz. goat cheese
8 oz. mozzarella cheese, shredded
2 roma tomatoes, diced
1 tsp. sea salt
1 tsp. fresh ground pepper
1 tsp. basil
1 tsp. oregano
1 tsp. coriander
2 tbsp. olive oil



Rinse the mushrooms. Remove the stems by gently pulling them out, and allow the mushrooms to dry. Combine all of the cheeses, spices, tomato, and garlic in a medium sized bowl. Place all of the mushrooms, gill side up, in a large baking dish and use a spoon to pile each one high with the cheese filling. Sprinkle the mushrooms with olive oil, and drizzle them with salt and pepper. Bake in the oven at three hundred and fifty degrees for thirty minutes. Allow them to cool for ten minutes after they come out of the oven. Enjoy!

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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!